Neck Bone Bean Soup Kl Recipes

FLAME'S FOUR BEAN NECK BONE SOUP

Steps:

• in one large pot boil your neck bones season to taste. I use garlic powder,salt,pepper,italian seasoning,minced onion and garlic and a small about of cummin. use your 4 cups of water for the boiling. do not throw away, this will create your stock for your soup. boil and let cool and separate meat from bone and set meat aside.
• got your neck bones all cooked? now in the stock you just created stir in your tomato paste and sauce.do this on medium heat, stir well. now open and drain your beans and add those.
• add the rest of your items one at a time stirring down to the bottom of the pot. save your spinach for last as this takes the least amount of time to cook. add your meat and let simmer for at least 30 mins till potatoes are cooked and tender.
• now if you can get this stew to have left overs. you can put the remaining in a canning jar fill to within 1 in of the top place seal and lid on tightly and place in a boil bath for 20 mins. let cool on counter completely and insure the seals have set correctly. will last up to three months on shelf. (like i said if you have enough left overs. i usually don't)

NECK BONE BEAN SOUP-KL

Steps:

• Presoak beans according to which method you prefer on the package.
• Drain and rinse beans.
• Slice greens, celery, carrots and leeks. Chop the garlic.
• Place beans back into the pot with all remaining ingredients.
• Cook covered on medium heat until beans are soft, stirring occasionaly. 2 to 3 hour depending on beans used.

NECK BONES AND LIMA BEANS

Steps:

• 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.

SOUTHERN-STYLE NECK BONES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil.
• Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.

HEARTY NAVY BEAN SOUP

Steps:

• In a large pot, cover beans in about two inches of cold water. Bring to a rapid boil, and immediately turn off and take off the heat. Allow to soak for one hour.
• While this is soaking, in another pot cover the pork neckbones with just enough water to cover (about 6 cups +/-) bring to a boil and simmer for the hour that the beans are soaking.
• Drain beans, rinse and reserve. In the large pot, render fat from bacon and cook till well browned and crispy. Drain off all but about 1T of the bacon fat. Reserve crumbled bacon.
• Add the onion, celery, carrot and bay leaf. Sautee until soft. Add beans and the broth from the neckbones. If needed, add more water, to cover beans (do not add salt at this time).
• Pull any meat from the bones and add to the pot. Simmer beans and neck meat in broth about 40-45 minutes until beans are almost at desired tenderness. Add bacon, stir and check seasoning. This is the time you would add the salt and pepper to taste.
• If you like a creamy consistency, you can pulse half or more of the mixture in the food processor, or use a submersion blender. Remove bayleaf before serving.