Neck Bones and Lima Beans You Have To Try

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Neck Bones and Lima Beans

"Meaty neck bones and sparkling dry beans are satisfactory for this one. If done correctly meat have to fall off the bones. Great over rice."

Ingredients :

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 flavor
3 kilos beef neck bones
three tablespoons olive oil
1 cup diced onion
1 cup chopped purple bell pepper
1 (16 ounce) bundle dried lima beans
10 cups water, divided

Instructions :

Prep : 20M	Cook : 10M	Ready in : 2H

Combine the garlic powder, onion powder, cayenne pepper, sage, nutmeg, seasoned salt, salt, and pepper in a small bowl. Rub three/four of this mixture into the beef neck bones; set the neck bones and final seasoning apart.
Heat the olive oil in a large skillet over medium warmth. Stir inside the onion and bell pepper; cook and stir till the onion has softened and became translucent, about 5 minutes. Add the neck bones; reduce warmness to low, and cover. Cook, stirring from time to time, for 1 hour, including water as needed to maintain the meat and greens from sizzling.
Meanwhile, region the lima beans into a huge pot and pour in 8 cups of water; carry to a boil over high warmth. Once boiling, flip off the warmth, cover, and permit 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 warmth, then stir inside the beef and vegetables, and the remaining spice aggregate. Reduce warmth, cover, and simmer until the lima beans are gentle, and the pork is falling off the bones, approximately 30 minutes.

Notes :

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