- 1 pound bag Large Lima or Butter Beans
- 1 tablespoon of Bacon fat or Butter
- 1/2 cup of chopped onion
- 1/4 teaspoon of freshly cracked black pepper
- 1 ham bone, ham hock, or a few pieces of country ham bit pieces
- 1 carton of chicken stock
- 4-6 cups of water
- Kosher salt or sea salt to taste
Begin by Rinsing and sorting the beans, place into a glass bowl and cover with half of the chicken stock and water to cover the beans. Leave them to soak for two hours. I will typically cover them in the glass bowl and allow them to soak overnight. A Quick soak method – place beans into a stockpot with water to cover them, plus about an inch. Bring to a boil, cover and turn off the burner. Let soak covered for one hour, drain and set aside.
After soaking place the beans back into your stock pot with the bacon fat and ham bone, hock, or pieces. Add the remaining chicken stock and water to cover the beans about 2″ above the beans. Add the onion and seasoning and bring to a boil. Reduce to simmer and cook for 1 1/2 – 2 hours on low simmer. The bean soup will become thick and creamy and beans tender when done. Reserve some of the fresh chopped onion for garnish.