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Lima Bean & Ham Stew with Sweet Cornbread Cake

September 22, 2020 by athomewithrebecka Leave a Comment

Lima Bean and Ham Recipe

Comfort Food, Fires, and Hurricanes

One of my favorite comfort foods is Lima Bean and Ham Stew served with Sweet Cornbread Cake.

Today was the perfect day to make this comforting recipe as 16 inches of rain fell from Tropical Storm Beta! More rain is forecast for tonight as the storm finally reaches Houston.

The Best Medicine

I'm trying my best not to lose my mind with worry as I watch parts of our Nation consumed by fire and others inundated by hurricanes and tropical storms.

I've decided that the best medicine for times like these is a lot of prayer and comfort food.

Lima Bean and Ham Stew Recipe

Lima Bean & Ham Stew

Rebecka Evans
Adapted from my moms heirloom recipe
No ratings yet
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Prep Time 15 mins
Cook Time 2 hrs
Course Stews and Soups
Cuisine American
Servings 8

Ingredients
  

  • 1 16 ounces package dried lima beans
  • 2 smoked ham bones smoked knuckle, shank, or hock with some meat
  • 8 cups water or chicken stock or more as needed
  • 1 tablespoon olive oil
  • 4 stalks celery diced
  • 1 onion diced
  • ½ pound diced cooked ham
  • 4 carrots peeled and sliced
  • 2 bay leaf
  • 1 pork flavored bouillon cube
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon fresh parsley chopped. More for garnish
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Instructions
 

  • Place beans in a large pot, cover with 2 inches of water. Bring to a boil. Remove from heat and cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container.
  • Heat oil in the large stockpot over medium-high heat. Add celery and onion and cook until translucent. Add ham bones, diced ham meat, beans, bouillon cube, and bay leaf. Cover with water or chicken stock. Reduce heat and simmer. Add additional water if needed until the stew is thickened, about 90 minutes.
  • Stir in cut carrots, salt, pepper, and parsley into the stew. Let simmer until the carrots are tender, about 30 minutes. 
  • Garnish with more parsley and serve with Sweet Cornbread Cake 
Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!
Sweet Cornbread Cake Recipe
Sweet Cornbread Cake

Sweet Cornbread Cake

Rebecka Evans
I'm not a fan of dense cornbread so after several attempts, I found the perfect recipe combination for cornbread cake! 
No ratings yet
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Prep Time 10 mins
Cook Time 45 mins
Course Baking
Cuisine American
Servings 12 - 16 pieces

Ingredients
  

  • 1 cup cornmeal
  • 1 cup Cake flour if not available, use all-purpose 
  • 2 cups all-purpose flour 
  • 1 ⅓ cups white sugar
  • 2 tablespoon baking powder
  • 2 tablespoons powdered buttermilk optional
  • 1 teaspoon salt
  • ⅔ cup vegetable oil
  • ⅓ cup melted butter
  • 2 tablespoons honey
  • 4 eggs beaten
  • 2 ½ cups whole milk
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Instructions
 

  • Preheat oven 350 degrees F. and grease a 9x13 inch baking dish with non-stick spray
  • In a large bowl combine cornmeal, flours, sugar, baking powder, powdered buttermilk, and salt. 
  • Add the wet ingredients and stir till just combined
  • Pour the batter into the prepared baking dish and bake in preheated oven for 45 minutes or until the cake browns and begins to show cracks
  • Cool slightly before slicing
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Notes

I serve my sweet cornbread cake with whipped peach butter. It's so good!! 
To make the peach butter:
Whip 1 stick room temperature butter until soft and light in color. Stir in 2 heaping teaspoons of peach jam
Serve on with warm cornbread. ENJOY!
Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!
Lima Bean and Ham Stew
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Hi, I'm Rebecka, living my best life in Denver, Colorado with my darling husband Blake. I’m a mother to five children, Gam Gam to seven priceless grandchildren, and doggie mommy to two fur babies. My most notable wins are Food Network’s, Clash of the Grandmas, and the title of BACON World Champion.

More about me →

Rebecka Evans-Freelance Writer at FYI50+ Magazine

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