Ham Shanks and Lima Beans (Muslos de Cerdo con Habas)

Laura B. Martin-Robley

• 2 to 3 ham shanks
• 8 c. water
• 1 sm. pkg. lg. sized lima beans
• 2 med. potatoes, diced
• 1 sm. round onion, diced
• ½ green bell pepper, diced
• 1 sm. bunch Chinese parsley, chopped
• 2 garlic cloves, mashed
• 1 (8-oz.) can tomato sauce
• 1 can stewed tomatoes
• 1 tsp. dried oregano leaves
• ½ tsp. ground black pepper
• Salt, to taste

Meat variations: ham hocks, ham chunks, and spareribs. Bean variations: kidney, red, pink, pinto, black-eyed, garbanzo or gandule. Wash ham shanks and place in a large saucepot. Add water to cover shanks and bring to a boil. Simmer for 1 hour. Wash the beans, add to shanks and simmer for ½ hour. When the beans are almost cooked, add potatoes, onions, bell peppers, Chinese parsley, garlic, tomato sauce, stewed tomatoes, oregano leaves, salt and pepper. Simmer on medium heat for another half an hour, and then turn heat to low and simmer until potatoes and beans are cooked. Optional: Remove ham shanks from pot, discard fat and bones, cut up the larger chunks of ham and replace ham in pot.