Neck Bones and Lima Beans

Neck Bones and Lima Beans

12
CRB 0

"Meaty neck bones and fresh dry beans are best for this one. If done correctly meat should fall off the bones. Great over rice."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h servings 500 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 49.4 g
  • 99%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 1017 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

12
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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...

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'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...

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.

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 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 hou...

TO DIE FOR!!!

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 w...

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

Classic. I just didn't bother with the nutmeg.