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Pinto Beans with Pork Neck Bones

3/8/17 6 Comments

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Pinto Beans with Pork Neck Bones {Slow Cooker}

A real ‘stick-to-your-ribs’ kinda recipe. Comfort food at it’s best. This recipe is perfect on a cold, wintery day, when you’re pretty sure summer is never going to come again. Pinto Beans with Pork Necks is made in your crock-pot or slow cooker, depending on what you call it. Either way, this recipe is down-home, comfort food at it’s best. Pinto Beans with Pork Necks can be served with long grain rice, mashed potatoes or extra wide egg noodles.
It’s all good!

Well Worth the Effort

Hey, get back here!! Don’t run away!! Don’t let the long list of ingredients and the long directions scare you away. This recipe is well worth the time and effort it takes to make. It’s delicious, nutritious and very economical. Steps 1 through 5 can be done a day or two in advance, so most of the prep work will be already done on ‘cook day.’ This recipe makes enough to feed a family of two, four or six, depending on your family’s appetites. Serve this hearty stew like meal with robust beer or apple cider. Recipe Note: You can substitute smoked pork necks in this recipe, just reduce the amount of salt called for in recipe and adjust accordingly.

 

Pinto Beans with Pork Neck Bones 


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.

Beans, Pork, Onion, Carrots, Celery, Casserole

Slow Cooker Hungarian Goulash

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Comments

  1. Brandy says

    July 12, 2018 at 12:45 pm

    Could you use a frozen pork shoulder bone that has already been BBQed?

    Reply
    • Lynn Huntley says

      July 13, 2018 at 8:55 am

      Hi Brandy,
      Certainly! The barbecue flavor would give a nice smoky flavor to the pinto beans. In fact, you could use any smoked meats such as smoked turkey legs. Most smoked meats can be found in the meat section of most grocery stores and they are usually very inexpensive too. Thanks for stopping by:) Lynn

      Reply
  2. Lita says

    March 10, 2017 at 2:26 am

    I think this may become my newest favorite recipe. I've never know what to do with the neck bones I see at the market. Now I do. With all the ingredients and steps insures these will be delicious. I think with a bar-b-cue these as a side would be the star!

    Wishes for tasty dishes,
    Linda

    Reply
    • LNLVNDR says

      March 13, 2017 at 5:08 pm

      Hi Linda,
      I think your right, perfect for a bar-b-cue!
      I always see pork neck bones too and one day decided to pick some up,
      they were cheap too.
      So glad I did!!
      Lynn

      Reply
  3. Grantham Lynn says

    March 8, 2017 at 5:53 pm

    Oh so yummy. I've never tried pork neck bones. I need to give it a whirl. I cook pinto's often. BTW I love your new header. I enjoyed this. I'd love for you to come over and link at the Fabulous Spring/East Party. This weeks linky is over here:
    http://ourholidayjourney.blogspot.com/2017/03/fabulous-springeaster-link-party-2.html
    Come over every week and join the party.
    Happy Spring

    Reply
    • LNLVNDR says

      March 13, 2017 at 5:05 pm

      Thanks for the invite to your party~
      Thanks for stopping by,
      Lynn

      Reply

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I'm a Wisconsin recipe blogger, coffee drinker, spice hoarder, cookbook lover, farm market browser, thrift store shopper and grocery store stalker. I love to mix convenient foods with fresh flavors. Good food doesn't have to be expensive or difficult to prepare. Lynn

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