Lima Beans

Lima beans get a bad rap, and my theory is that if you think you do not like them, you've just never had them cooked and seasoned properly. I believe it's best to cook them from dry beans, and my secret ingredient is smoked pork neck bones, which contribute tons of flavor to the beans and their juice. And rather than mashing the beans to a paste, as in common in parts of the South, I serve them mostly whole with a lot of broth.

This recipe is from my “Dinner and a Little Bit More” cookbook which includes 77 recipes your family is sure to enjoy. While you are shopping, you can check out my “Krockpots to Kasseroles” cookbook that features 71 easy to make dinner recipes.