Get ready to transport your taste buds to the heart of Southern cuisine with this soul-warming, incredibly rich Pinto Beans with Smoked Neck Bones recipe! If you're craving a dish that's packed with flavor, steeped in tradition, and guaranteed to comfort you from the inside out, you've just hit the culinary jackpot. This isn't just a recipe—it's a journey through generations of Southern cooking that will have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: Southern
Serves: 6 servings
Ingredients
- 1 pound pinto beans, soaked
- 1 pound smoked neck bones
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups water
- 1 teaspoon black pepper
- Salt to taste
Instructions
- Begin by soaking the pinto beans in a large bowl of water for at least 6 hours or overnight. This helps to soften the beans and reduce cooking time.
- After the beans have soaked, drain and rinse them under cold water to remove any debris or excess starch.
- In a large pot or Dutch oven, add the smoked neck bones and cover them with 4 cups of water. Bring the water to a boil over medium-high heat.
- Once the water is boiling, reduce the heat to medium-low and add the soaked pinto beans, chopped onion, minced garlic, and black pepper to the pot.
- Stir the ingredients to combine, then cover the pot with a lid. Allow the mixture to simmer for about 2 hours, stirring occasionally to prevent sticking.
- After 2 hours, check the beans for tenderness. They should be soft and creamy. If they are not yet tender, continue to simmer, checking every 10-15 minutes.
- Once the beans are cooked to your desired tenderness, taste the dish and add salt as needed. Remember that the smoked neck bones will add some saltiness, so adjust accordingly.
- Remove the neck bones from the pot and set them aside. You can shred the meat from the bones and return it to the pot if desired.
- Serve the pinto beans hot, garnished with fresh herbs if desired, alongside cornbread or over rice for a hearty Southern meal.
Tips
- Soaking is Crucial: Always soak your beans for at least 6-8 hours. This not only reduces cooking time but also helps eliminate some of the compounds that can cause digestive discomfort.
- Low and Slow is the Way to Go: Patience is key with this recipe. Simmering the beans on medium-low heat allows them to become incredibly tender and absorb all the smoky, rich flavors.
- Don't Salt Too Early: Add salt towards the end of cooking. Adding salt too early can make beans tough and prevent them from softening properly.
- Check Liquid Levels: Keep an eye on the water during cooking. If the beans look dry, add a little more hot water to prevent burning.
- Enhance the Flavor: For an extra layer of depth, consider adding a bay leaf or a small piece of smoked ham hock alongside the neck bones.
- Storage and Reheating: These beans taste even better the next day! Store in an airtight container in the refrigerator and reheat gently, adding a splash of water if needed.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 25g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 50mg
