These dried lima beans cooked with garlic and ham and served over rice will make your mouth water! Just add a tall glass of sweet tea and some cornbread muffins slathered with butter and you have a meal your family will love.1 (1 pound) bag of large dried lima beans 1 large ham hock with some meat still on the bone or 1 cup chopped ham of your choice 1 medium onion, chopped 1/2 teaspoon minced garlic 1/2 teaspoon pepper 1 teaspoon salt 2 – 4 cups rice, cooked according to package directions depending on how many people you are serving Rinse and sort beans, soak overnight in a large pot of water. Next morning, drain soak water and rinse beans. Add six cups of fresh water, the chopped onion, garlic, pepper, and ham or ham hock. Simmer beans with lid tilted on pot for about 3 hours until tender, then add salt. (I always salt dried beans after they are done. They take longer to cook if you salt them during the cooking process.) If using a ham hock, remove it from pot and take the ham from the bone and add back to the beans. Serve over rice. These beans can be cooked in the crockpot as well. Cook on high for 4 hours or low about seven hours until tender. Enjoy! You might like to serve these with my cornbread muffins. You might also like this recipe for Baked Chicken with Peaches. Click the link The Southern Lady Cooks to return to Facebook or to join us on there! © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.