I have a ton of dried beans sitting around, so I decided to make some kind of dish using pinto beans and the smoked pork neck I have in my freezer for a Thanksgiving side. The beans are soaking now, but I'm not sure when to add the pork neck. Last time I used some, I added it while the beans were simmering, and I'm not sure if I boiled it too long or what, but the dish sort of....jello-ized in the refrigerator.
In hindsight, I probably boiled a lot of the gelatin out of the neck bones, which was what turned my dish to goo, but I wanted some input on the best method of combining the pork neck and beans. Do I simmer it with the beans, but for less time? Do I cook the neck separately and pick the meat off, using the broth for cooking the beans? Am I a fool for using pork neck at all?
Submitted November 24, 2015 at 08:37PM by kaijujube http://ift.tt/1PX7AFL Cooking
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