Reviewed: 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.

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Reviewer:

NCredleg

Reviewed: Oct. 22, 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?

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Reviewer:

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Reviewed: 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!

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Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Jun. 28, 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.

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Reviewer:

VictoriaSe49896

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Cooking Level: Expert

Living In: Westminster, Maryland, USA

Reviewed: May 31, 2010

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

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Reviewer:

Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

Reviewed: Mar. 7, 2010

Never having cooked pork neck bones before, I had no idea what to expect. This was a delicious dinner--I used smoked paprika and other spices for the seasoned salt--and the sage, nutmeg, and other seasonings worked together perfectly. Not a lot of meat but lots of meaty flavor. Rice, salad--easy dinner.

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Reviewer:

Cazuela

Living In: Seattle, Washington, USA

Reviewed: Mar. 7, 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!

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