Butter Beans

Prepared September 2, 2010

1 lb fresh butter beans (baby limas), soaked, rinsed and picked over
1/4 lb smoked ham
2 T dry chopped onion
1 t salt
1/2 t freshly-ground black pepper
1/2 t sugar
dash or two of Louisiana hot sauce
2 c water

Bring to a boil all ingredients except for beans in a small sauce pan. Reduce heat and simmer 5 minutes to form a quick meat stock. Add the drained beans to the pot and continue to simmer uncovered for about 2 hours, replacing water as needed, until beans are tender and creamy. Mash some of the beans with the back of a spoon to form a thick sauce.