• 1 lb. pkg. dried large lima beans
• 1 lb. smoked ham hock
• 1 lg. onion, chopped
• 2 lg. celery stalks, chopped
• 2 lg. carrots, peeled and chopped
• 2 pepper corns
• Pinch of ground nutmeg
• Salt to taste

1. In large bowl, cover dried beans with 6 to 8 cups cold water. Let stand overnight. Drain beans reserving water. In large pot, place ham hock with at least 3 cups reserved water. Cover and heat to boiling; simmer ham hock 30 minutes. Add beans and remaining ingredients except salt.
2. Add more water if necessary just to cover beans. Simmer 1 hour or until beans and ham hock are tender. Add salt if desired.
3. _________________

You can really use any dry beans you like in this hearty dish.