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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. I know the bag says to soak the beans overnight, but you really don't have to. | 2. Wash the beans, and then put them in a large pot. Cover with water and bring to a boil. Boil for 3 to 5 minutes, then turn off the heat, cover and let it sit for 1 hour. | 3. After the beans have sat, drain the water and sit the beans to the side. | 4. Add the oil to the pot and sauté the ham hocks and onions together, until onion is clear and tender, add garlic and sauté about 2 minutes more. Add the beans and cover with water. | 5. Add pepper and salt--only about 1 teaspoon of salt at first. | 6. Bring to a boil; stir, reduce heat and cover and simmer for about 2 hours. | 7. Keep checking the water level and stirring every once in a while. Add more water if needed, but not too much. | 8. Just enough to keep about 1 inch of water above the beans as they cook. | 9. Cook until beans are tender, adding more salt if needed. The water will turn into a wonderful gravy. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lima bean	1			176.28	31.4652	10.6704	1.3416
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
ham hock	2			-	-	-	-
garlic clove	2			-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
salt				-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.