Smoky Lima Beans with Ham Hocks

Serves 6-8

1. Soak the Beans

Rinse and pick over the dried limas. Soak overnight in cold water, or use the quick-soak method: cover with water, boil 2 minutes, remove from heat, cover, and soak 1 hour. Drain.

2. Build the Pot

In a large Dutch oven or heavy pot, combine the soaked beans, ham hocks, onion, garlic, bay leaves, black pepper, and red pepper flakes.
Pour in enough water or stock to cover everything by about 2 inches (5 cm) . Bring to a rolling boil, then reduce to a low, steady simmer.

3. Slow Cook

Cover with the lid slightly ajar. Cook for 2 to 2½ hours, stirring occasionally. The beans should be meltingly tender and the ham hock meat should be pulling away from the bone.
Add more water during cooking if the beans become exposed; you want a generous, brothy pot liquor.

4. Finish

Remove the ham hocks. When cool enough to handle, pull the meat off the bones, shred or chop it, and return it to the pot. Discard bones, skin, and fat.
Stir in the apple cider vinegar and now taste before adding salt — ham hocks release salt as they cook. Season to your liking.
Simmer uncovered for 15 more minutes to meld flavors. Serve in deep bowls with a splash of pepper vinegar or hot sauce, sprinkled with parsley.

Old-Fashioned Hoecakes (Fried Cornbread)

Makes 8-10 hoecakes

1½ cups (180g) plain fine cornmeal (white or yellow)
½ cup (65g) self-rising flour (or all-purpose + ½ tsp baking powder + pinch salt)
1 tsp sugar (optional — purists skip it)
½ tsp salt
1 large egg, beaten
1½ cups (360ml) buttermilk
2 tbsp melted butter or bacon drippings, plus more for frying
Oil or bacon fat, for the skillet

1. Mix the Batter

In a large bowl, whisk the cornmeal, flour, sugar, and salt.
In a separate bowl, beat the egg, buttermilk, and 2 tbsp melted butter or bacon drippings.
Pour the wet ingredients into the dry and stir just until combined. The batter should be pourable but not thin — like pancake batter. Add a splash more buttermilk if needed.

2. Fry the Hoecakes

Heat a cast-iron skillet or griddle over medium-high heat. Add enough oil or bacon fat to slick the surface generously.
For each hoecake, pour about ¼ cup of batter into the hot skillet. It should sizzle immediately and spread into a thin, lacy circle.
Fry for 2-3 minutes per side, until the edges are deeply golden and crisp, and the center is cooked through. The first side should have bubbly holes like a pancake; the flip reveals a dark, crunchy crust.

3. Keep Warm

Drain briefly on a wire rack. Keep warm in a low oven while frying the rest. Add more fat to the skillet as needed — this is what gives hoecakes their signature crispy rim.

Spoon the smoky lima beans and their rich pot liquor into a deep bowl. Serve with:

One or two hot hoecakes on the side, for sopping.
A pat of butter melting on the hoecake.
Optional finish: A drizzle of sorghum syrup on the hoecake (for a sweet-savory bite) or a few dashes of Texas Pete or Trappey’s pepper vinegar on the beans.