I know it’s only Tuesday but this Pinto Beans & Pork Neck Bones Soup would be one of those crock-pot dishes you make during the weekends, starting it early in the morning, then serve to the whole family for dinner at night. On the weekends when all you want to do is hang out with the family and not bother too much with dinner. Or on the weekends when you have so much laundry to do that by the time you finish folding and putting away the 5th load of clothes, you just want to sit back in the couch, watch a movie or read a book.
So this soup is good for those times. Prepare it in the morning using your reliable crock-pot, and just leave the whole thing to cook for hours. Meanwhile, you get a nice home scent of home cooked meal that have been simmering all day long. Sounds good, no? I’m posting this now so you’ll have to grab what you need at the grocery store by Thursday or Friday.
As for the stew reference, I just threw it out there coz this soup has a slight thick consistency that others might say, it could pass for a stew. I refuse to call it a “stoup,” a term coined by Rachael Ray. That girl has a term for everything.
|Pinto Beans & Pork Neck Bones Soup (Or Stew?)|
- 2-3 pounds of pork neck bones
- 1 bag of pinto beans, washed and rinsed thoroughly
- 2-3 pieces of bay leaves
- 1 tbsp of dried basil
- 1 tbsp of dried oregano
- 1 tsp of powdered sage
- 1 tsp of chili pepper
- salt and pepper to taste
- 1 1/2 cup of water
- Put everything in a crock-pot. Stir everything around. Set it to either HIGH or LOW. High settings if you’re going to start cooking at 11am. Low settings when you’re starting at 8 or 9am.
- Simmer to cook. Avoid opening and closing the cover too many times. If you must, stir one or twice during the cooking process. Take the bay leaves out before serving.
Have a hearty bowl of Pinto Beans & Pork Neck Bones Soup this weekend.