Neck Bones And Pinto Beans Food

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.

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)

EASY SMOKE-FLAVORED PINTO BEANS

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.

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.