Pinto Beans & Pork Neck Bones Soup (Or Stew?)
Ingredients
- 2-3 pounds pork neck bones
- 1 bag pinto beans washed and rinsed thoroughly
- 2-3 pcs dried bay leaves
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tsp powdered sage
- 1 tsp chili pepper
- salt & pepper to taste
- 1 1/2 cup water
Instructions
- 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.
