Ingredients

• 1 pound
  pinto beans, sorted
• 6 cups
  water, to cover beans
• 4 pounds
  pork neck bones, cleaned and rinsed
• water
  to cover pork neck bones
• 2 tablespoons
  olive oil
• 1 large sweet
  onion, sliced
• 4 cloves
  garlic, minced
• 1 teaspoon
  salt
• 1/2 teaspoon
  freshly ground black pepper
• 7 cups
  water or stock (chicken, pork or vegetable)
• 2 tablespoons
  apple cider vinegar
• 1/4 teaspoon
  onion and garlic powder
• 1/2 teaspoon
  red pepper flakes
• 1/2 teaspoon
  paprika
• 1 teaspoon
  ground cumin
• 2 cups cooked
  long grain rice, follow package directions
• 1 tablespoon
  parsley flakes, optional

Cooking Directions

1. Place sorted pinto beans into a large bowl. Cover with 6 cups water.
2. Let beans soak 8 to 12 hours or overnight.
3. Pour beans and water into a large saucepan. Bring beans to a boil, reduce heat and simmer for   one hour. Remove from heat and drain. Set aside.
4. In a large kettle, add cleaned and rinsed pork neck bones. Cover with water.
5. Bring to a boil; reduce heat and simmer for 1 hour. Remove from heat, drain.
6. Heat oven to 400º Place pork necks on a large baking sheet. Roast in oven for 30 minutes.
7. In a large skillet over medium high heat, add olive oil, onions, garlic, salt and pepper. Cook, stirring frequently, for about 10 minutes.
8. Place the onion mixture, pork neck bones, beans, water or stock, apple cider vinegar and remaining seasonings in a 6-quart (or larger) slow cooker. Cook on low for 8 hours. About two hours before the cooking time is completed, remove the pork neck bones from the slow cooker and let them cool enough to handle. Remove the meat and discard the bones and fat from the neck bones. Chop or shred the meat and return it back to the slow cooker, turn the slow cooker to high and cook until the beans are completely tender or for an additional hour.
9. Serve the pork and pinto beans over cooked rice. Garnish with parsley flakes.