Neck Bone Bean Soup Kl Recipes

Steps:

• Presoak beans according to which method you prefer on the package.
• Drain and rinse beans.
• Slice greens, celery, carrots and leeks. Chop the garlic.
• Place beans back into the pot with all remaining ingredients.
• Cook covered on medium heat until beans are soft, stirring occasionaly. 2 to 3 hour depending on beans used.

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• 1. This recipe make a lot, you can use the amounts suited for your family, and what ever vegetables you prefer, or have on hand. You call the shots. Just make sure that you have enough water to cover the meat as it cooks. You will need a pot large enough to accomadate all of your meat & veggies with the liquid.
• 2. Chop veggies needed for the soup, carrots cut in half, chop green, red & white onions & celery.
• 3. Peel wash & quarter potatoes
• 4. Combine spices for seasoning meat, & generously season meat with spices. Will probably have some left over for another use.
• 5. Add meat to large pot, cover with water and bring to a low boil, and simmer for about 1 1/2 to 2 hours. Skim off any foam that surfaces to the top of pot.
• 6. Add Recipe starter & tomato juice. Continue to cook.
• 7. Add chopped vegetables, potatoes, garlic, bay leaves and other spices, and continue to simmer. Cook on low and taste, add additional seasoning if needed. Cook until meat & vegetables are very tender.
• 8. Serve with favorite Bread & butter if desired.

Steps:

• Place beans in a large bowl; add cool water to cover. Soak 5 hours or overnight. Drain beans, discarding water; rinse with cool water., In a 6-qt. slow cooker, layer beans, onions, carrots, celery and pork. Add seasonings, broth and ale. Cook, covered, on low 6-8 hours or until beans and pork are tender. , Remove pork; shred with 2 forks. Stir in tomatoes, spinach and salt. Return pork to slow cooker. Cook, covered, on low for 15-20 minutes or until heated through.

Steps:

• Add the pork neck bones to a large bowl and cover with cold water. Soak for 2 hours.
• Bring a large pot of water to a boil.
• Drain and rinse the pork bones, then blanch in the boiling water for about 7 minutes to remove any impurities. Drain and rinse the blanched pork bones until the water runs clear.
• Return the pork bones to the pot and cover with clean water. Add the onion, green onions, garlic, and ginger. Cover and simmer over medium-low heat for 90 minutes.
• While the broth is simmering, make the seasoning paste: Add the Korean chile flakes, soybean paste, Korean hot pepper paste, rice wine, fish sauce, perilla seed powder, garlic, black pepper, and ¼ cup of the pork broth and mix until well combined.
• Once the broth has simmered for 90 minutes, uncover the pot and add the seasoning paste and stir to incorporate. Add the potatoes and cook for 10 minutes, until tender.
• Add the Napa cabbage leaves, bean sprouts, crown daisy leaves, and perilla leaves. Boil for another 5 minutes, until the leaves are wilted.
• Serve the soup hot with steamed rice, if desired.
• Enjoy!

Steps:

• Heat a 2-count of oil in a large soup pot over medium heat. Add the onion, garlic, and herbs and cook until softened, about 5 minutes. Add the tomato and cook until the vegetables cook down to a pulp, about 5 more minutes. Stir in the lamb and then the chicken broth. Bring to a simmer and season with salt and pepper. Simmer until the lamb is very tender, 20 to 30 minutes. Add the beans and simmer until warmed through. Then mash some of the beans against the side of the pot to break them down and thicken the soup. Season with salt and pepper and a drizzle of olive oil. Ladle the soup into bowls, top with fennel, and serve hot.