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Butterbeans and Neckbones

A humble Southern classic with creamy butterbeans, tender pork, and rich pot liquor.
Prep Time15 minutes
Cook Time3 hours 30 minutes
Servings6
Calories: 460kcal

Ingredients

  • 1 pound dried large butterbeans soaked overnight
  • 2-3 lb pork neckbones smoked or fresh
  • 1-2 tbsp bacon grease or rendered pork fat
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 bay leaves
  • 1 teaspoon coarse black pepper or more to taste
  • ¼-½ teaspoon crushed red pepper flakes
  • ½ teaspoon sugar
  • 6-8 cups water or chicken broth to cover neckbones
  • Salt to taste
  • 2 tbsp butter to finish and saute veggies

Instructions

  • Rinse and soak the butterbeans overnight. Drain before using.
  • Heat the bacon grease in a large Dutch oven.
  • If using fresh neckbones, brown them well on all sides. If using smoked neckbones, simply warm them in the pot until a little fat renders.
  • Add the onion and cook until softened, about 5–7 minutes. Stir in the garlic and cook for another minute.
  • Add the bay leaves, black pepper, red pepper flakes, sugar, and enough water (or broth) to cover the meat by about an inch.
  • Simmer gently for 1½ to 2 hours, or until the neckbones are becoming tender.
  • Remove neckbones when tender but not falling off the bone. Check broth for small bones and debone meat.
  • Add the soaked butterbeans to broth. Continue simmering another 60–90 minutes, stirring occasionally, until the beans are tender. Add meat back to pot about 10-20 minutes after adding beans.
  • As the beans cook, a few will naturally break down, giving the broth a creamy texture while most of the butterbeans remain whole.
  • Remove the bay leaves. Taste the broth and add salt only if needed. Smoked neckbones often provide plenty of salt on their own.
  • Finish with butter if desired.

Notes

Serve hot with cornbread, biscuits, or white rice.