1 lb baby limas
1 ham hock with ham left on it
1 can vegetable broth
1 medium yellow onion
4 stalks celery
1 Tablespoon Worcestershire sauce
2 Tablespoons butter
1 crushed garlic clove
salt and pepper to taste
Sort, clean and soak beans overnight (or do the quick soak where you
boil them for 30 minutes, then remove from heat and let stand in water
for 30 minutes to an hour). Drain and rinse beans.
In your pot, melt
butter, add garlic, chopped onion and celery and cook until almost
done. Add rinsed beans, ham hock, vegetable broth and enough water to
cover. Add a dash of salt and pepper and the Worcestershire sauce.
Cover and boil on low for 3 to 4 hours. Remove ham hock from pan,
remove meat and chop into bite size pieces, add meat back into beans and
throw away bone. Cook 1/2 hour and serve.