PORK NECK BONES RECIPE - HOW TO COOK NECKBONES THAT TAST…
Want some lip-smacking neck bones and rice? If so, I have just the recipe for you. This recipe works well for pork neck bones and beef neckbones too.
Provided by Soul Food Chief
Total Time 180 minutes
Prep Time 15 minutes
Cook Time 165 minutes
Yield 5
Number Of Ingredients 7
Steps:
- Start off by rinsing your meat under running water. Add meat to a large pot or Dutch Oven. Cover Meat with about three inches of water. Bring water to a boil. Skim the foam from the meat once foaming forms. If necessary remove meat, clean pot and add fresh water.
- Add the cover to pot and reduce heat to simmer for about 1-1/2 hours. After simmering for 1-1/2 hours the meat should be tender. At this point add your canned green beans, white potatoes, salt, garlic powder, and black pepper. Simmer for an additional 20 minutes, until beans and potatoes are tender.
Nutrition Facts : ServingSize 1, Calories 225 cal, FatContent 102 g
LUSCIOUS LIMA BEAN SOUP RECIPE | ALLRECIPES
Quick, easy, and wildly satisfying soup that is both light and hearty. This soup freezes wonderfully, and can be used for lunches or quick suppers. Enjoy!!
Provided by Ann Caterina
Categories Bean and Pea Soups
Total Time 4 hours 30 minutes
Prep Time 25 minutes
Cook Time 2 hours 5 minutes
Yield 9 servings
Number Of Ingredients 9
Steps:
- Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
- In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
- In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.
Nutrition Facts : Calories 220.2 calories, CarbohydrateContent 37.3 g, FatContent 3.5 g, FiberContent 10.9 g, ProteinContent 11.4 g, SaturatedFatContent 0.5 g, SodiumContent 46.2 mg, SugarContent 6.7 g
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