Neck Bones and Lima Beans
Neck Bones and Lima Beans might be a good recipe to expand your side dish recipe box. One portion of this dish contains about 11g of protein, 5g of fat, and a total of 217 calories. This gluten free and dairy free recipe serves 10 and costs $1.02 per serving. If you have salt and pepper, olive oil, red bell pepper, and a few other ingredients on hand, you can make it. 24 people have tried and liked this recipe. It is brought to you by Allrecipes. From preparation to the plate, this recipe takes around 2 hours. Overall, this recipe earns a spectacular spoonacular score of 92%. If you like this recipe, take a look at these similar recipes: Lima Beans with Ham, Minted Lima Beans, and Lima Beans In Cream.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 100 minutes
Ingredients:
1 tablespoon cayenne pepper
1 (16 ounce) package dried lima beans
2 tablespoons garlic powder
1 tablespoon ground nutmeg
3 tablespoons olive oil
1 cup diced onion
2 tablespoons onion powder
3 pounds pork neck bones
1 cup chopped red bell pepper
1 tablespoon rubbed sage
salt and pepper to taste
1 teaspoon seasoned salt
10 cups water, divided
Equipment:
bowl
frying pan
pot
Cooking instruction summary:
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. 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. 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. 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. Kitchen-Friendly View
Step by step:
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.
3. 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.
4. 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.
5. 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.
Nutrition Information:
covered percent of daily need
