Meaty neck bones and fresh dry beans are best for this one If done correctly meat should fall off the bones Great over rice
Prep Time
2 hrs
Dificult
Medium
Servings
10
Ingredients
Instructions
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
