1 1/2 c. dry lima beans
3 c. water
2 to 2 1/2 lbs. ham hocks
1 lg. onion
2 bay leaves
1 green pepper, sliced
1 can (1 lb.) tomatoes
2 tsp. salt
1/2 tsp. thyme
1/4 tsp. (ground) cloves
Black pepper to taste

Soak beans in water overnight. Or cover beans with water. Boil for 2 minutes. Cover, let stand for 1 hour without draining beans. Add ham hocks, bay leaves and additional water if needed to cover beans. Simmer 1 hour or until beans are just tender.

Add onion, green pepper, tomatoes, salt, thyme, black pepper and cloves, if used. Mix carefully until blended. Cover and simmer for about 45 minutes until meat is tender. Remove meat from ham hocks. Discard fat and bones. Return meat to pot. Heat through and serve immediately.