Ham Hocks with Lima Bean Soup

Submission by: Marianne Lowe

SERVES: Approximately 6



  • 4 oz. Jack Rabbit Beans
  • 2 ½ lb. ham hocks
  • 1 (2 inch) piece fresh ginger root, peeled and sliced
  • 1 large tomato, diced
  • 1 onion, diced
  • 2 fresh green chile peppers, diced
  • 1 T. tamarind powder
  • 3 c. water
  • Salt, to taste
  • 1 bunch fresh spinach



  • To prepare lima beans: Presoak and cook beans as directed.
  • 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. Boil for 1 minute. Drain and rinse.
  • 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.


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