Dried Lima Beans w/ Smoked Ham Shank

By msippigrl

Ingredients

• 1 lb. Camellia brand large dry lima beans
• 1 medium, meaty smoked ham shank* from Rouse's, not ham hocks
• 1 1/2-2 tsp salt
• 1/4 About 1/4 tsp garlic salt
• 1/4-1/2 tsp black pepper
• 1/4-1/2 tsp Tony Chachere's orig. creole seasoning (don't overdo this)
• Scant 1 Tbl Crisco veg. shortening

Preparation

Step 1

Sort and rinse the beans in cold tap water.

In the yellow pressure cooker pot, bring beans, enough water to cover beans by about 2", and ham shank to a boil over medium/medium-high heat; then let boil (uncovered) for 10 minutes.

Reduce heat to medium-low, add remaining ingredients, cover the pot (with round glass lid slightly tilted) and cook for about 1 hour, or until beans are tender, adding more water as needed. (The ones shown are a little overcooked).

NOTE:
*These shanks had the BEST flavor. They were "fully cooked" smoked ham shanks from Rouse's, 8-10 in a vacuum pack. I used only 1 in the beans for seasoning (so they wouldn't be too greasy), but boiled extras in a pot of lightly salted water for an hour or so with lid tilted.