Lima Beans with Pork 5.29.09

For dinner tonight we are having an old stand-by, which I make at least once a month, in one form or another. Lima Beans are a favorite at my house, but this recipe is also good with any type of white, dried beans.

Lima Beans with Pork

1 lb bag dried lima beans, washed
1 large onion, coarsely chopped
1 stalk celery, coarsely chopped
1 handful shredded carrots, chopped
1 can Cream of Onion soup
1 large carton Chicken Broth
1 lb boneless pork chops, cut into cubes or strips
Water, if necessary
Pepper (I love McCormick's Smokehouse Black Pepper, so I'm using that this time)
Salt, if needed and to taste
Hot, cooked Buttered Rice

Combine the beans, onion, celery, carrots, Cream of Onion Soup and Chicken Broth in a crockpot and stir to combine. Add the pork, pepper and enough water (if necessary) to completely cover the ingredients by about 2 inches. Cook about 8 to 9 hours on low. Place a mound of hot, buttered rice in the middle of each serving plate and surround with the beans and pork. Very tasty garnished with chopped parsley and some crumbled, cooked bacon.

Note: This is even better if you brown the pork in a skillet before adding it to the crockpot. The chopped vegetables also add a layer of flavor if you take the time to saute them first. This isn't necessary, but I usually do this if I have more time (like today!)