All Recipes Best Recipe Side Dish Beans and Peas

Ingredients

1 pound dry pinto beans ⅓ pound smoked pork neck bones 4 cups water 2 tablespoons shortening

Nutrition Info

75.1 calories carbohydrate: 11.8 g cholesterol: : - fat: 1.3 g fiber: 2.9 g protein: 4.1 g saturatedFat: 0.3 g servingSize: - sodium: 2.3 mg sugar: 0.4 g transFat: : - unsaturatedFat: : -

Place the pinto beans into a large container and cover with several inches of cool water, let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
Bring the neck bones to a boil with 4 cups of water in a large saucepan. Reduce heat to medium-high, simmer 20 to 30 minutes.
Pour the drained beans into the simmering water with the neck bones, add additional water to just cover the beans. Bring to a boil over high heat, reduce heat to medium-low, cover, and simmer 1 hour. Make sure that the water level continues to cover the beans as they cook, use more water as needed. After 1 hour, stir in the shortening, continue simmering until the beans are tender, about 30 minutes more.

6 cups

Southern Style Pintos