Savory and tender neck bones cooked with lima beans

This neck bones and lima beans recipe is a hearty and flavorful dish that is perfect for a comforting dinner. The neck bones are seasoned and cooked until tender, then simmered with lima beans in a rich and savory broth. Serve with cornbread or rice for a complete and satisfying meal.

Ingredients

• 2 pounds neck bones
• 1 can lima beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups chicken broth
• 2 tablespoons vegetable oil

Directions

1. Heat vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the neck bones and cook until browned on all sides, about 5 minutes.
3. Remove the neck bones from the pot and set aside.
4. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant, about 5 minutes.
5. Add the bay leaf, dried thyme, paprika, salt, and black pepper. Stir to combine with the onions and garlic.
6. Return the neck bones to the pot and pour in the chicken broth. Bring to a boil.
7. Reduce heat to low, cover the pot, and let simmer for 2 hours or until the neck bones are tender and the flavors have melded together.
8. Add the drained and rinsed lima beans to the pot. Stir to combine.
9. Cover the pot again and simmer for an additional 30 minutes to allow the lima beans to cook and absorb the flavors.
10. Remove the bay leaf before serving.
11. Serve the neck bones and lima beans hot with cornbread or rice.

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