Ham Hocks with Lima Beans

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lola 30

"Simmering meat and beans to tenderness with tomato and tamarind powder creates a hearty, delicious flavor. It's a perfect dish for the busy homemaker."
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1 h 50 m servings 725 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 725 kcal
  • 36%
  • Fat:
  • 48.3 g
  • 74%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 46.7 g
  • 93%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 571 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place the lima beans into a large container and cover with several inches of warm water; let stand 1 hour. Drain.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add the ham hocks and return to a boil; cook at a boil for 1 minute. Drain and rinse.
  3. Combine the lima beans and ham hocks in a stockpot; add the ginger, tomato, onion, green chile peppers, tamarind powder, and 3 cups water. Season with salt to taste. Bring the mixture to a boil; reduce heat to medium-low and simmer the soup until the pork is tender and the lima beans are soft and bursting from their skins, about 20 minutes. Add the spinach to the soup and cook until the spinach has just wilted.



I LOVE lima beans! Actually I like most beans.

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