Now that is deep Southern comfort 😮🔥🍲
Lima beans with neck bones and pork roast is rich, smoky, and slow-cooked love. Here’s a classic, old-school style that tastes like it came straight from somebody’s grandma’s stove.
Lima Beans with Neck Bones & Pork Roast
Ingredients
- 1 lb dried lima beans (large or baby)
- 1½–2 lb smoked neck bones
- 1½–2 lb pork roast (shoulder or picnic cut works best)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp black pepper
- ½–1 tsp cayenne (optional)
- 1 tsp thyme
- 1 bay leaf
- Salt (to taste, add later)
- 6–8 cups water or chicken broth
Instructions
- Soak the beans
Rinse and soak lima beans overnight (or quick-soak if needed). Drain. - Boil the neck bones
In a large pot, add neck bones and water. Boil 45–60 minutes until tender. Skim foam if needed. - Add pork roast
Cut pork roast into large chunks. Add to pot with onion, garlic, spices, and bay leaf. - Add lima beans
Stir in beans and enough water/broth to cover by about 2 inches. - Simmer low & slow
Cover and cook 1½–2½ hours, stirring occasionally, until:- Beans are creamy and tender
- Pork is falling apart
- Broth is rich and flavorful
- Season at the end
Add salt only after everything is tender. Adjust heat and seasoning.
Pro tips (this is where the magic is)
- Low heat = creamy beans, not broken skins
- Don’t rush it—this dish needs time
- If broth gets too thick, add a splash of hot water
- Serve with cornbread, rice, or fried cabbage
Optional upgrades
- Add a splash of apple cider vinegar at the end
- Toss in a ham hock for extra smoke
- Finish with cracked black pepper
If you want this done in a slow cooker or pressure cooker, say the word—I’ve got you 👌
