Go Back
Cajun Neck Bones with Red beans

Slow-Simmered Cajun Neck Bones with Red Beans

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • Large Dutch oven or heavy-bottomed pot Ideal for slow simmering and deep flavors.
  • Fine mesh colander or strainer To drain the soaked beans.
  • Wooden spoon or heat-resistant spatula For stirring without scratching the pot.
  • Measuring cups and spoons Essential for consistent seasoning.
  • Sharp chef’s knife and cutting board For prepping veggies.

Ingredients
  

  • 2 pounds pork neck bones trimmed of excess fat
  • 1 tablespoon Cajun seasoning store-bought or homemade
  • 1 large onion finely chopped
  • 1 green bell pepper diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 pound dry red kidney beans soaked overnight and drained
  • 6 cups chicken broth or enough to cover beans
  • 1 can 14.5 oz diced tomatoes, undrained
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper adjust to heat preference
  • Salt and black pepper to taste
  • 2 green onions thinly sliced, for garnish
  • Cooked white rice for serving

Instructions
 

Season and Brown the Neck Bones

  1. Pat the neck bones dry and rub evenly with Cajun seasoning. Seasoning thoroughly at this stage helps build a flavorful crust.
  2. Heat a drizzle of oil in your Dutch oven over medium-high heat.
  3. Add neck bones in batches, browning all sides (about 5 minutes per batch). This imparts deep flavor; don’t rush it.
  4. Remove and set aside once nicely seared.

Sauté Aromatics

  1. In the same pot, reduce heat to medium. Add onions, peppers, and celery.
  2. Cook, stirring occasionally, until softened (about 5–7 minutes).
  3. Add minced garlic and cook for 1 more minute until fragrant.

Combine Beans, Broth, and Seasonings

  1. Return neck bones to the pot.
  2. Add soaked beans, chicken broth (enough to cover), diced tomatoes, bay leaves, thyme, smoked paprika, and cayenne pepper.
  3. Stir gently, scraping up brown bits at the bottom. Season with salt and pepper, being conservative—liquid reduces.

Simmer Slowly

  1. Bring mixture to a gentle boil.
  2. Reduce heat to low, cover with lid slightly ajar to allow steam to escape, and simmer for 1.5 to 2 hours.
  3. Stir occasionally, adding water or broth if needed to maintain bean coverage.
  4. Test beans for tenderness; they should be soft but intact.

Finish and Adjust Seasoning

  1. Once beans are done and the broth is thick and flavorful, taste and adjust salt, pepper, or Cajun seasoning.
  2. Remove bay leaves before serving.

Serve with Style

  1. Spoon steaming white rice into bowls or onto plates.
  2. Ladle beans and neck bones over rice.
  3. Garnish with sliced green onions.

Optional Pasta Fusion

  1. Try serving over pasta shells: cook a small pot of shells and toss with the bean and broth mixture—this twist plays into pasta shell recipes and offers an unconventional but delicious serving method.