Neck Bones and Lima Beans

Neck Bones and Lima Beans

9 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h 40 m
  • Ready In

    2 h
Recipe by  CRB

“Meaty neck bones and fresh dry beans are best for this one. If done correctly meat should fall off the bones. Great over rice.”

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Adjust Servings

Original recipe yields 10 servings



  1. Combine the garlic powder, onion powder, cayenne pepper, sage, nutmeg, seasoned salt, salt, and pepper in a small bowl. Rub 3/4 of this mixture into the pork neck bones; set the neck bones and remaining seasoning aside.
  2. Heat the olive oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the neck bones; reduce heat to low, and cover. Cook, stirring occasionally, for 1 hour, adding water as needed to keep the meat and vegetables from scorching.
  3. Meanwhile, place the lima beans into a large pot and pour in 8 cups of water; bring to a boil over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour.
  4. 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 heat, then stir in the pork and vegetables, and the remaining spice mixture. Reduce heat, cover, and simmer until the lima beans are tender, and the pork is falling off the bones, about 30 minutes.

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Reviews (9)

Rate This Recipe


I've been cooking great dishes for the past 30 years, and I have to say without a doubt, this is one of the best country meals I have ever had. I didn't have dry limas, so I used a frozen pack I had in the freezer, and waited until the neck bones were tender before adding them. I was concerned about how I would like the sage and netmeg, but they weren't overwhelming in flavor, but mildly blended in with everything else. This is a keeper!



I'm so sorry, but this was not good for us. I followed the directions exactly, and the flavor was okay. The meat fell off the bones all right, but then we had a mess of lima beans, meat and tiny bones all mixed together. Did I do something wrong?



This was very good - family loved it. The only thing I would change is to cut back on the sage due to personal preference. Thanks for posting.

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Amount Per Serving (10 total)

  • Calories
  • 500 cal
  • 25%
  • Fat
  • 18 g
  • 28%
  • Carbs
  • 34 g
  • 11%
  • Protein
  • 49.4 g
  • 99%
  • Cholesterol
  • 110 mg
  • 37%
  • Sodium
  • 1056 mg
  • 42%

Based on a 2,000 calorie diet



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Southern-Style Neck Bones


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Cattleman's Beans