Mixed Beans and Smoked Pork Neck Bones
Try this Mixed Beans and Smoked Pork Neck Bones recipe, or contribute your own.
Try this Mixed Beans and Smoked Pork Neck Bones recipe, or contribute your own.
- Carbohydrate 6.9021281790581 g
- Cholesterol 0 mg
- Fat 0.101140833462855 g
- Fiber 1.1336616362198 g
- Protein 1.5422750028631 g
- Saturated Fat 0.0224667833563404 g
- Serving Size 1 1 recipe (3266g)
- Sodium 78.5602334018757 mg
- Sugar 5.7684665428383 g
- Trans Fat 0.0211166333725305 g
- Calories 31 calories
Step-by-step
- Slow cook the neck bones along with 8 cups of water in a slow cooker for 4 hours.
- Transfer the neck bones and liquid to a large pot.
- Place the pot over medium high heat, and add in the onions and peppers.
- Then stir the ingredients.
- DO a quick soak for the beans, then drain.
- Add the beans to the pot, and stir.
- Cover the pot, and cook for 45 minutes.
- Be sure to occasionally stir!
- Add in the seasonings, then cook uncovered for an additional 10 minutes over medium heat.
- Turn the heat off, and let sit for 5 minutes before serving.
Swapping smoked turkey wings for the pork neck bones alters the final broth density significantly by lowering the gelatin extraction rate. Dried pinto and red beans demand a proper quick soak before hitting the pot. Skipping this step leaves the seed coats impermeable to water. Hard water causes a similar barrier by binding to pectin in the bean skins. Simmering the neck bones for four hours breaks down collagen into gelatin. This process body-builds the braising liquid. Too much heat during the final forty-five-minute bean simmer will split the legumes before their starches fully hydrate. Stir the pot every ten minutes to prevent settling solids from scorching. Onions and jalapenos release moisture gradually as medium-high heat activates their cell walls. Adding salt too early toughens the bean membranes by hardening the middle lamella. Wait until the final ten minutes of uncovered simmering for seasoning distribution. Letting the pot rest off the burner for five minutes stabilizes the starch suspension. Store leftovers in a sealed glass container for up to four days.
