A comforting and flavorful dish combining tender lima beans with aromatic spices, served over fluffy rice.
Rinse the dried lima beans thoroughly under cold water.
Rinsing removes any debris or dust from the beans.
Place the beans in a large pot and cover with water. Bring to a boil, then remove from heat and let sit covered for 1 hour.
This quick soak method saves time compared to overnight soaking.
Drain the beans and set them aside.
Draining removes the soaking water, which can reduce bitterness.
Heat olive oil in the pot over medium heat. Add the ham hock and onion, cooking until the onion is translucent.
Sautéing enhances the flavors of the ingredients.
Add the garlic and cook for an additional 2 minutes.
Adding garlic later prevents it from burning.
Return the beans to the pot and cover with fresh water. Add salt and black pepper.
Seasoning early allows the flavors to meld during cooking.
Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
Check the water level periodically to prevent the beans from drying out.
Cook the rice according to package instructions.
Fluff the rice with a fork after cooking to separate the grains.
Serve the beans over the rice and enjoy.
Garnish with chopped parsley or green onions for a fresh touch.
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