Crock Pot Lima Beans Butt Rippers Recipe

How to make it

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• Rinse and soak Lima Beans in cold water overnight. They will swell a little so use plenty of water. I usually soak them for at least 12 hours even though the directions usually say around 8 hours.
• Drain the following morning and replace with fresh water. Be careful not to toss the beans too much as the husk will start coming off.
• Wash off the Ham Hocks and place in crock pot.
• Fill the crock pot with water, covering the Ham Hocks.
• Cut the onion in half and chop coarsely.
• Add onion to the pot.
• Add salt.
• Cook on high for at least 3 hours.
• Add juice from Tomatoes
• Crush Tomatoes in the can and then add to pot
• Add Black Pepper
• Cook for another hour
• Drain the Lima Beans and add to the pot
• Add can of Tomato Sauce
• Coarsely chop the remainder of the onion and add to the pot.
• Continue cooking for at least 2 more hours
• Turn the pot to low and go at least 2 more hours
• Check to see if the beans are cooked completely with no crunchiness. If so, they are done.
• Best with fried corn bread, freshly sliced tomato and onion.
• If serving to friends, serve on a Friday or Saturday and advise to keep extra underwear on hand for a day or two (in case of accidents).
• If serving to someone you don't like, serve on Sundays, offer extra helpings, and forget to mention the underwear.
• Little boys will love this meal when told the after effects.
• Ventilate home well for the next two days.
• Enjoy