These Southern-style, slow-cooked beans depend on smoked pork neck bones for deep, savory taste. They are often served as a aspect dish or because the star of the meal with cornbread to absorb the cooking liquid, and a dollop of candy relish for a contrasting brightness. The cooking time can fluctuate based mostly on the age and high quality of the beans.
The place to Purchase: Smoked pork neck bones could be discovered at well-stocked supermarkets, butcher retailers and on-line.
Storage: Refrigerate leftovers for as much as 4 days.
Substitutions: Pinto beans are widespread, however this recipe will work with any sort of dried bean. As a substitute of pork neck bones, you need to use different smoked meat, similar to ham hocks, turkey necks or wings.
Substances
Servings: 12–16 (makes about 8 cups beans and meat plus liquid)
Instructions
Energetic:
15 minutes|
Complete: 1 hour 15 minutes, or extra as wanted
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Step 1
In a big Dutch oven or different heavy pot set over medium-high warmth, mix the beans, neck bones, onion, garlic, bay leaves, salt and pepper with sufficient water to cowl by 2 inches.
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Step 2
Deliver the water to a boil, scale back to a delicate simmer, cowl, and simmer till the beans are very tender, 1 to 1 1/2 hours, or longer. (Periodically verify and add extra scorching water if wanted to maintain the beans submerged.) Take a look at at the least 5 beans from completely different components of the pot to verify they’re tender. Discard the bay leaves. Switch the neck bones to a slicing board, decide the meat off the bones into small items and return the meat to the beans, discarding the bones. Style, and season with extra salt and/or pepper, if wanted. Serve spooned over cornbread and topped with relish, if desired.
