Go Back

Neck Bones and Lima Beans

This hearty dish features tender pork neck bones slow-simmered with aromatic spices, diced onion, and red bell pepper, complemented by creamy lima beans. It's a comforting and flavorful main course, perfect for a long, slow cook to develop deep, rich flavors.
Print Recipe Pin Recipe
Total Time 2 hours
Servings: 10 people
Course: lunch/dinner
Cuisine: American
Calories: 4912.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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

Equipment

  • 1 Large Stockpot or Dutch Oven Capacity of at least 8 quarts
  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Measuring Spoons and Cups
  • 1 Slotted Spoon

Method
 

  1. Combine garlic powder, onion powder, cayenne pepper, rubbed sage, ground nutmeg, seasoned salt, salt, and pepper to create a spice rub.
  2. Thoroughly coat the pork neck bones with the prepared spice rub, ensuring even coverage.
  3. Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Sear the seasoned neck bones in batches until well-browned on all sides, then remove and set aside.
  4. Add diced onion and chopped red bell pepper to the pot, scraping up any browned bits from the bottom. Sauté until softened, about 5-7 minutes.
  5. Return the seared neck bones to the pot. Add the dried lima beans and 10 cups of water (or preferred stock).
  6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for at least 1.5 to 2 hours, or until the neck bones are very tender and the meat easily falls off the bone.
  7. Check lima beans for doneness; they should be creamy and tender but not mushy. Adjust cooking time if necessary.
  8. Skim any excess fat from the surface of the stew if desired for a cleaner finish.
  9. Taste and adjust seasoning with additional salt, pepper, or cayenne as needed to balance the flavors.
  10. Serve hot, perhaps garnished with fresh parsley or cilantro for added freshness.

Notes

For deeper flavor, sear the seasoned neck bones until well-browned before adding liquids. Consider using chicken or vegetable stock instead of just water to enrich the broth. To prevent mealy lima beans, soak them overnight or quick-soak, and add them after the neck bones have simmered for an hour. Adjust cayenne to taste for desired heat. Finish with a fresh herb like parsley or cilantro for brightness and aroma.