Mixed Beans with Smoked Pork Neckbones

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  • 10 ounces of Dry Pinto Beans
  • 10 ounces Dry Red Beans
  • 2.5 Pounds Smoked Pork Neck Bones
  • 8 cups Water
  • 1 medium Yellow Onion, chopped
  • 3 Jalapeno Peppers, chopped; seeds removed
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1 Dry Bay Leaf
  • 1 teaspoon Ham Base
  • 1 teaspoon Salt
  • ½ teaspoon Ground Black Pepper


  1. Slow cook the Smoked Pork Neck Bones along with 8 cups of water in a slow cooker for 4 hours.
  2. Add the Chopped Onions and Jalapeno Peppers.
  3. Add the Beans and Bay Leaf to the Slow Cooker, and stir.
  4. Cover the Slow Cooker, and cook for 2 more hours on high. Be sure to occasionally stir and check water level. Add water as needed.
  5. Test for tenderness and add the seasonings and ham base.
  6. Cook for 20 to 30 more minutes or until beans are tender.
  7. Turn the heat off and let sit until ready to serve.

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