I made these in an Instapot. Added everything all together, including the seasonings. Removed the neckbones when done, removed the meat from the bones, and added the meat back into the beans. Served over yellow rice. Turned out excellent...
Looks real good! The juice is the best part uuhh lol. I love when my grandfather makes them even sometimes with smoke turkey. I told him if you don't know how to make anything else, you know you can make some beans. He just laughs. That intro music is nice reminds me of something my dad use to listen to...that Neo soul vibe. He was such a smooth man 😏, miss him.
Making some now for dinner tonight. However I am cooking mine in my heavy pot on the stove with smoked turkey wings. Thank you for your nice video. 😁❤✌
Johnny Best, I LOVE the Andy Griffith show too. I have watched every episode at least 5 times. It's funny without being dirty unlike the shows of today. Writers have no imagination anymore.
That looks really good good afternoon and I love me some pinto beans and I love neckbones I will be cooking that keep up the good work and of course I gave you👍🏾👍🏾👍🏾👍🏾👍🏾
Erik Leung Cooking the smoked meat renders all the flavor from the smoked meat all the way to the marrow inside the bone, which also makes the meat fall off the bone. Soaking your beans beforehand cuts your cooking time. When you bring the meat and beans together the flavor permeates the beans to make them more delicious. Thanks for your question.
I made these beans for a friend who had major surgery and her family, (I mention this in the video). Some members in the family don’t care for onions and garlic. I’m sure seasoned the beans to their taste.
These beans were just seasoned with the meat, which is full of flavor alone. They were made for a friend who had major surgery. This is the way she liked them. As for making them for my family, I add (around the last two hours of cooking) onion, garlic, seasoned salt and pepper.
this will be my first time making this recipe, now can i use chicken broth as a substitute for water to give it flavor, and what type of seasonings did you use?
I would use the following: Smoked Necked Bones or Smoked Ham Hocks, 2 large onions, 2 garlic cloves, a little sugar, Lawry's seasoning salt and some pepper.
I would use the following: Smoked Necked Bones or Smoked Ham Hocks, 2 large onions, 2 garlic cloves, a little sugar, Lawry's seasoning salt and some pepper.
I cook the meat between 2-3 hours, to get all that flavor into the water to season the beans as well. A good sign of that is when the meat falls off the bone.
+lady2miss Hi Lady2miss! I start out on high for about 5-7 hours (until I see a thickened gravy like juice)stirring thoroughly and adding more water as the beans swell. Then I turn them down to low for about an 1-2 hours. Enjoy!
lady2miss The cook time takes longer the higher your elevation is. I live in Los Alamos NM which is around 7800 feet elevation, and I stopped using a crock pot to cook anything because the beans were going on 12 hours and the beans STILL were not soft to my liking. I switched to a large saucepan and cook my 1pound bag of beans on the stove. I get the beans to the softness and brothiness that i like in 4-5 hours at 7800 elevation. Water boils at a lower temperature 178°F at higher elevation 7800 feet above sea level, compared to 212°F at sea level, and so everything requiring boiling or cooking requires a longer time to cook thoroughly.
Thanks for your comment. I mentioned in the video that I was making this for a friend. These were made according to her taste. I on the other hand love onions, garlic, and rice.
Can't you just cook the pinto beans & neckbones together at the same time after soaking the beans overnight for 8 + hours? Say for a couple hours maybe?, all ingredients cooking together, neckbones, onion, seasonings, stewed tomatoes, (I always add a can of stewed tomatoes to my pinto beans). I never cook pinto beans in a crockpot, soaking overnight eliminates the need to do that, plus, it's time consuming. Lastly, I've never used neckbones with my beans before, I mostly use jowl bacon, or thick sliced bacon if jowl is unavailable. So when you clean them, do you simply rinse them off, or cook them separately for awhile, then add to beans? Thanks.🙂
There are many many ways to make great pinto beans. This is just the way I do it. I found that cooking the salt meat first all the way down to the bones softening and being able to see the marrow adds more flavor. This process takes a lot of time and I don’t want to overcook my beans, which has happened in the past when cooking them together. The way you said you make them sounds pretty good too. I’m going to start filming soon and I’m going to do another version. As I said in this video, I made these for a Mother of 4 children and they didn’t like garlic, onions and other seasonings, so I just made it the way they liked them.
I mentioned in the video that I made these for a sick friend with four children and they don’t like onions and garlic. I would suggest using onions, garlic, salt, pepper and/or Tony Chacheres.
