Neck Bones and Lima Beans Recipe -
Neck Bones and Lima Beans Recipe
  • READY IN 2 hr

Neck Bones and Lima Beans

Recipe by  

"Meaty neck bones and fresh dry beans are best for this one. If done correctly meat should fall off the bones. Great over rice."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 40 mins

    2 hrs


  1. Combine the garlic powder, onion powder, cayenne pepper, sage, nutmeg, seasoned salt, salt, and pepper in a small bowl. Rub 3/4 of this mixture into the pork neck bones; set the neck bones and remaining seasoning aside.
  2. Heat the olive oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the neck bones; reduce heat to low, and cover. Cook, stirring occasionally, for 1 hour, adding water as needed to keep the meat and vegetables from scorching.
  3. Meanwhile, place the lima beans into a large pot and pour in 8 cups of water; bring to a boil over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour.
  4. After the beans have stood for 1 hour, drain and rinse. Return the beans to the pot, and pour in 2 cups of water. Bring to a boil over high heat, then stir in the pork and vegetables, and the remaining spice mixture. Reduce heat, cover, and simmer until the lima beans are tender, and the pork is falling off the bones, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 08, 2010

I've been cooking great dishes for the past 30 years, and I have to say without a doubt, this is one of the best country meals I have ever had. I didn't have dry limas, so I used a frozen pack I had in the freezer, and waited until the neck bones were tender before adding them. I was concerned about how I would like the sage and netmeg, but they weren't overwhelming in flavor, but mildly blended in with everything else. This is a keeper!

Most Helpful Critical Review
Oct 24, 2011

I'm so sorry, but this was not good for us. I followed the directions exactly, and the flavor was okay. The meat fell off the bones all right, but then we had a mess of lima beans, meat and tiny bones all mixed together. Did I do something wrong?

Sep 03, 2009

This was very good - family loved it. The only thing I would change is to cut back on the sage due to personal preference. Thanks for posting.

Sep 15, 2011

I had some pork neck bones and some lima beans that I wanted cook up so I came on AR just looking at bean recipes. Imagine my surprise at finding an actual recipe for neck bones and lima beans! I wanted to make the dish a little tomato-y and bbq-y tasting so I added tomato sauce and barbeque sauce, but otherwise followed the recipe exactly. I had never cooked neck bones before, I just bought them on a whim because they were cheap, and this was a wonderful way to cook them. Thank you so much CRB, you really made my day!

Nov 24, 2011

I am going to try this next time with pork short ribs.I cut the cayenne pepper down to 1/2 teaspoon .1 Tablespoon is too much for my family. Make sure you soak the lima beans for at least 12 hours otherwise some will still be dry and solid.

Feb 08, 2010


Jul 05, 2011

I am not rating this a 5 star because I made so many modifications I didn't think it would be fair but nonetheless I used this recipe as a baseline and made a similar dish with what I had that was wonderful. I made this using a bag of frozen lima beans, 4 large slices of Country ham as well as a packet of Country ham bouillon, minced garlic, minced onions, lots of pepper a dash of salt and some italian seasonings. I cooked the country ham then broke it into pieces in the skillet on the stove. I then added the bag of frozen lima beans, all of the seasonings and 2 cups of water. I brought this to a boil and then simmered it on low for about 35 minutes and it was wonderful. Hope this helps.

Jun 01, 2010

I made it as directed. Not good, not bad.


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  • Calories
  • 500 kcal
  • 25%
  • Carbohydrates
  • 34 g
  • 11%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 9.7 g
  • 39%
  • Protein
  • 49.4 g
  • 99%
  • Sodium
  • 1017 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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