Butter Beans with Ham

Ingredients

• 1 lb dried large lima beans, also sold as butter beans
• 8 oz country ham or thick-cut ham steak, diced
• 1 yellow onion, finely chopped
• 2 tablespoons unsalted butter
• 6 cups chicken broth
• 1 bay leaf
• 1 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon sugar
• Kosher salt to taste

Before you cook

• Pick over the dried beans and discard any that are discolored.
• Rinse the beans and cover them with cold water in a large bowl.
• Soak the beans for at least 6 hours or overnight, then drain them.
• Dice the ham into 1/2-inch cubes.

Steps

1. Melt the butter in a heavy pot over medium heat.
2. Add the diced ham and cook for 6 minutes until the edges brown.
3. Add the onion and cook for 5 minutes until soft.
4. Add the drained beans, chicken broth, bay leaf, black pepper, red pepper flakes, and sugar.
5. Bring the pot to a boil and skim off the foam that rises.
6. Lower the heat so the surface just shivers and set the lid on askew.
7. Simmer for 50 minutes, stirring gently every 15 minutes so the beans do not stick.
8. Add hot water anytime the liquid drops below the level of the beans.
9. Test a bean after 50 minutes and cook up to 20 minutes longer until it is soft and creamy.
10. Mash a large spoonful of beans against the pot wall and stir it in to thicken the liquid.
11. Remove the bay leaf and taste for salt.
12. Serve the butter beans hot in shallow bowls.