Our friend's at Cindy's Almost Famous Roux have shared their Lima Beans with Ham Steak & Baked Chicken recipe with us. This is another delicious dish, centered around Cindy's Almost Famous Roux, in which you wouldn't usually think to utilize a Roux. We packed it up nicely in this meal kit so that in only one click, you can purchase everything that you will need in order to make it.

FOR THE BEANS

• 1lb Camelia Baby Green Lima Beans
• 1lb Chopped seasoning blend (onion, bell pepper and celery)
• 2 Tbsp Olive Oil or Vegetable Oil
• 1lb Ham Steak
• 2 Heaping Tablespoons Cindy’s Almost Famous Roux (about 1/3 pack)
• 7-8 Cups water
• 1 Tbsp Better than Bouillon Chicken Base
• Slap Ya Mama Seasoning to taste

In an 8 quart pot, bring beans to a boil in water and Better than Bouillon. Reduce heat to medium/high and continue to boil for 1 hour.

In a separate skillet, brown ham steak in oil for about 5 minutes, remove and set aside. Add seasoning blend to skillet and sauté until veggies are translucent. Add Roux and mix until smooth and creamy and then add ham steak back in the mixture. Season to taste with Slap Ya Mama Seasoning and simmer for 10-15 minutes.

Add mixture to the pot of beans, bring to a boil, reduce heat to medium/low and cook until beans are tender (1-2 hours) eventually turning heat to low to cook slowly.

FOR THE BAKED CHICKEN

• 6-8 or more pieces of chicken (any variety you choose) cleaned and pat dry.

***if using chicken breast, slit the meat in 2 areas of the thickest meat to allow for quicker and more even baking

Season both sides of the chicken with Slap Ya Mama and place skin side up in a casserole dish just big enough that the chicken fits snug, almost touching.

Cover with foil and bake at 375 for 1 hour.

Uncover and continue to bake an additional 15 minutes or until the skin is crispy and the meat is juicy and tender.

ENJOY!!

- Cindy