Pork Neck Bones with Spicy Cranberry Beans

Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.

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2 pound bag dried Cranberry beans
water to cover
1-1/2 pounds smoked pork neck bones
small onion, diced
2 large cloves garlic, minced
1 Tbsp. chopped cilantro
1Tbsp. Bailey Farm’s Chocolate Habanero Hot Sauce
juice of 1/2 lime
2 Tbsp. coarse sea salt
1 Tbsp. fresh ground black pepper
1 tsp. fresh thyme, chopped fine


To prepare the dish:

Empty the dried beans into an 8-quart pot and cover with about 4 inches of water. Place the smoked neck bones into the pot along with all the other remaining ingredients and bring to a boil over high heat for about 45 minutes. Reduce the heat to medium and refill the water to the previous level. Allow the mixture to cook for about an hour and a half to two hours. The neck bones should be very tender and the beans should be fully cooked. Let the pot simmer for another 30 minutes and serve with warm tortillas or cilantro biscuits.