Lima Bean and Cottage Ham Soup

Directions

1. Rinse and pick over the dried beans. Place the beans in a large pot and cover with water to soak overnight (preferred method), or they can be cooked in a large pot of water for 1 hour (or cook according to package directions). If having done the overnight soak, drain the water and fill the pot with new water to cover by 2-3 inches and cook the beans for 1 hour.
2. Add the cottage ham, onion and light dashes of salt and pepper. Bring to a simmer and cook 1 to 2 hours until the beans are tender. Since the long cooking will obliterate the onion I like to put in half at the beginning and the other half partway through so there is visible onion in the finished soup. When the cottage ham becomes soft, pierce it in a few places with a knife or fork, so the soft fat and juices inside mingle in the soup.
3. Check the beans for tenderness after an hour. Large beans may take the full 2 hours. Don't overcook. Correct seasoning after the soup is done and add a dash or 2 of Maggi Seasoning (it's salty so add with care). For thicker soup mash some of the beans with a spoon or potato masher.
4. About the cottage ham - this is usually available at local meat/butcher shops, sometimes at the grocery. It's a small cut of pork shoulder, smoked, fully cooked. Locally made is much superior to any commercial roll you find. A long triangular end is lean turning to lean quadrants with soft white fat surrounds. When this meat is removed from the soup and sliced you will have the most succulent, silky tender meat. Chop the ham and add to the soup, or slice for sandwiches or dinner.
5. This soup is heaven with buttered Italian or rye bread in one hand for dipping in the soup and a spoon in the other hand.
6. Additions - Diced celery, carrots. Parsley.
7. If the soup is not seasoned enough add a packet or 2 of Goya Ham Seasoning. (if you can't find a cottage ham, substitute a chunk of smoked deli ham and amend with the Goya Ham Seasoning.) Soup tastes even better the next day and will keep 3 days in the fridge. Store the ham (except those bits in the soup) separately lest the soup gets too salty from it. If the soup gets too thick, add water.