Smoked Neck Bones And Beans Recipes

SLOW COOKER NORTHERN WHITE BEAN

Slow Cooker Northern White Bean image

White beans are cooked in a slow cooker with smoked neck bones, aromatic vegetables, seasonings, and chicken broth. This recipe can be used for cooking most any dried bean in the slow cooker. Adjust liquid when cooking tougher skin beans (such as pinto beans). Add garlic and onion powder to taste, if desired.

Provided by Santilia Lovett

Categories Side Dish Beans and Peas

Time 11h15m

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ cups dried great Northern beans, rinsed
2 large smoked neck bones
2 (14 ounce) cans chicken broth
½ teaspoon soul seasoning
½ onion, finely chopped
½ teaspoon white vinegar, or to taste
1 pinch white sugar, or to taste
1 dash hot sauce, or to taste

Steps:

Place beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
Place neck bones in a slow cooker and pour chicken broth over the top; stir in soul seasoning.
Cook on High until meat is falling off the bones, about 1 hour. Transfer bones and meat to a plate and shred meat from bones; discard bones.
Stir beans, onion, vinegar, sugar, and hot sauce into slow cooker; spread shredded meat over beans.
Cook on High for 2 to 4 hours (or cook on Low for 4 to 6 hours).

Nutrition Facts : Calories 252.2 calories, Carbohydrate 31.1 g, Cholesterol 34 mg, Fat 4.5 g, Fiber 9.6 g, Protein 21.7 g, SaturatedFat 1.4 g, Sodium 1149.5 mg, Sugar 2.7 g

EASY SMOKE-FLAVORED PINTO BEANS

Easy Smoke-Flavored Pinto Beans image

Make and share this Easy Smoke-Flavored Pinto Beans recipe from Food.com.

Provided by carrie sheridan

Categories One Dish Meal

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 2

Ingredients

1 lb dried pinto bean
2 lbs turkey neck, bones smoked

Steps:

You will find a package of smoked turkey neck bones in the freezer section for about $2-3.
Soak pinto beans overnight. Drain and rinse again.
Pour drained beans into a 4-5 quart pot
Add smoked turkey neck bones (or 2 smoked ham hocks)
Cover with water that is 1-1/2 to 2 inches over the beans and neck bones bones or hocks.
Bring to boil and then reduce heat to low and cover.
Cook for about 5 hours until the beans are tender and the water is a kind of gravy.
Check every hour or so to make sure that the water level is at least 1 inch higher than the beans.
Remove from heat and remove neck bones or hocks.
Serve with bread or rolls to dip into the gravy water.
NOTE: This does very well cooking all day in a crock pot set on low in the morning.
And the beans only taste better the next day and the next and the next.

Nutrition Facts : Calories 350.8, Fat 6.8, SaturatedFat 2.2, Cholesterol 89.7, Sodium 112.4, Carbohydrate 35.6, Fiber 8.8, Sugar 1.2, Protein 35

NECK BONES AND LIMA BEANS

Neck Bones and Lima Beans image

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

Provided by CRB

Categories Meat and Poultry Recipes Pork

Time 2h

Yield 10

Number Of Ingredients 13

Ingredients

2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon rubbed sage
1 tablespoon ground nutmeg
1 teaspoon seasoned salt
salt and pepper to taste
3 pounds pork neck bones
3 tablespoons olive oil
1 cup diced onion
1 cup chopped red bell pepper
1 (16 ounce) package dried lima beans
10 cups water, divided

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.

Nutrition Facts : Calories 500.4 calories, Carbohydrate 34 g, Cholesterol 110.4 mg, Fat 18 g, Fiber 9.7 g, Protein 49.4 g, SaturatedFat 5.3 g, Sodium 1017.4 mg, Sugar 6.3 g

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