I’m back in Honesdale, Pennsylvania. My bathroom in France is still not finished. I just kicked everyone out, locked the doors and hopped on the plane, hoping to forget that nightmare until it’s time to go back, fire the renovation company and find another one. There was other annoying stuff that happened also but I can’t be bothered to go into it.
It’s been a long time since I’ve made or eaten pinto beans, although they were a staple in our family when we were growing up. The smoked pork neck bones I found at the Super Duper Market inspired this recipe 🙂 I never expected to find neck bones in Pennsylvania. I always think of neck bones as Southern cuisine, but apparently smoked, they are also a favorite in German inspired recipes. Who knew?
So, I rummaged through the pantry in search of likely suspects to go with my beans and neck bones. Quite a lot of useful things in the pantry but you should see the stuff in the freezer! As soon as my back was turned, my husband bought MARGARINE and frozen, breaded fish fillets! I didn’t know where to look and neither did he 😀 I’ve got to think of something to do with all those prepared frozen foods he bought besides throwing them in the garbage. He’ll never know, he’s in Haiti avoiding retirement 🙂
Like a man with two wives, I always try to treat each of our houses “equally and fairly”, so I was obliged to do the right thing and buy another Cuisinart ice cream maker for Honesdale. I laugh in the face of overkill; ha, ha, ha 😀
This recipe has an old school, Mexican taste enhanced by the smokey flavor of the neck bones. Do use Mexican chili powder.
Pinto Beans with Smoked Neck Bones
1lb dried pinto beans soaked overnight in water 2-3 inches above the beans
1 nugget of butter
1 large onion, chopped
4 large garlic cloves, chopped
1 large green pepper, diced
1 tbsp oregano
1 1/2 tsp cumin
2 tbsp Mexican chili powder
1 small can tomato paste
3 cans Rotel diced tomatoes and green chillies
1 bay leaf
1 1/2 lbs smoked neck bones
Melt the butter in a large skillet and saute the onion, garlic and pepper until just soft. Add the oregano, cumin, and chili powder, then continue to saute for about 2 minutes. Add the tomato paste and stir for 3 minutes. Add the canned tomatoes and continue to cook for about 5 minutes. Stir in the bay leaf, then add all to the pot of soaked beans and water, along with the neck bones. Bring to a boil, then reduce to simmer for 2 hours.