Should I blanch smoked neckbones?

[afn33282]

Hey all,

I am going to make 15-bean soup this week, and instead of my usual sausage I decided to explore a bit and try a classic ingredient: smoked neckbones. My question, posted above is: should I blanch them first? If so, why, and for how long? I assume one might blanch them to get out some salt, but I don't want to lose too much flavor. Additionally, what meats do you use in your bean soups? Other smoked choices included ham hocks, turkey wings, and ham, both on the bone and off. I would imagine using bones would give extra flavor, and the hocks might give extra body from the marrow, etc. One could also use unsmoked ham, different kinds of sausage, etc. This packet of beans (Hambeans brand) came with a "cajun" spice packet. I am dubious but will use it anyway. What are your thoughts?

Thanks,

Chris

[fifi]

I have only recently seen smoked neck bones in my market so I don't have a clue as to how salty they are. I am looking forward to trying them. When I use ham hocks, I usually just put them in a bowl under slowly running cold water for about 15 minutes. It seems to help with the salt, and I like to have a pretty high seasoning meat to bean ratio. Then, of course with the Ham Bone Bean Soup I just use the ham bone as is. That recipe is a family favorite. The only trick to it is using more aromatics than you might normally and the dark beer.

[Pam R]

I've never seen smoked neck bones in the store. I make a smoked turkey and 10 bean soup that I love. I smoke the turkey myself though - so it's not high in salt. Usually I use wings. Smoke them whole - take off the meat and reserve. Then I toss the bones in a pot with some cold water and let that simmer for a couple of hours. Strain out, add the beans and simmer till soft. Add some diced veg - cook for a bit. Add the reserved meat to heat through.

One of the most popular soups I've sold actually.

[afn33282]

I've never seen smoked neck bones in the store.

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Eh, I'm in the South. Florida, to be exact. That could be it.....

Then I toss the bones in a pot with some cold water and let that simmer for a couple of hours.

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What are your proportions of bones/beans/water in lbs./qts.?

Strain out, add the beans and simmer till soft.

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What exactly do you strain out? Do you take out the bones? Most of the water? I don't understand...

Add some diced veg - cook for a bit.  Add the reserved meat to heat through.

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Why don't you add the vegetables at the beginning? Texture? What about the meat?

Thanks much,

Chris

[Pam R]

What are your proportions of bones/beans/water in lbs./qts.?

I should tell you the recipe is in my cookbook

About 1 lb. wings to 8 cups water (or light chicken stock for more flavour), 1 1/2 cups dry beans (soak overnight). You can combine the simmering bones and beans step to save time.

What exactly do you strain out?  Do you take out the bones?  Most of the water?  I don't understand...

sorry - take the bones out. You want to keep the liquid, cuz it's got all the flavour!

Why don't you add the vegetables at the beginning?  Texture?  What about the meat?

Yep. The beans will take so long to cook that the veg will be mushy by the time they're done. Having said that, I like the vegetables like that on occasion.

I like to leave the meat out until the end because poultry meat tends to get dry when simmered for too long.

[russ parsons]

i almost always blanch the smoked neckbones because without it the smoke is overbearing and can be bitter. blanching the bones gets rid of that. i cook the beans with teh bones in, then remove the bones before serving.

[divalasvegas]

Hi fifi. The method I learned was to rinse the smoked neck bones, but not to soak or blanch them. I guess it depends on how overwhelming the smokiness is to you. I never found it all that overwhelming. I also suppose it depends on where you buy them. Like any other ingredient there will be variables depending on the source: very salty, not salty at all, very smoky, mildly smoky, etc. A good way to control the smokiness but not eliminate all of that flavor is to use half smoked/half unsmoked fresh neckbones.

Anyway, my mom would have just place the neckbones in a large pot with cold water, add the beans--after she had picked over them and rinsed them--bring the pot to a boil and then bring it down to a simmer and let it slowly cook. I sometimes add onions and garlic at this time; sometimes not. I NEVER ADD ANY SEASONING UNTIL NEAR THE END, USUALLY THE LAST HOUR OF COOKING SINCE I NEVER KNOW HOW MUCH SALT WILL BE GIVEN BY THE NECK BONES, HOCKS, ETC.

PLEASE NOTE: MY MOTHER NEVER SOAKED HER BEANS AND SO NEITHER DO I. I actually prefer doing it this way even though it means a longer cooking time. I guess I'm just a slow food kind of person.

I usually let the pot simmer for 2-3 hours and then add any aromatics--if you haven't already added them. The last hour of cooking is when I add the vegetables (or not, depending on my mood). Carrots, celery, more onions, garlic, can of Rotel tomatoes, juice of one lemon, black pepper and Tony Chachere's Creole seasoning--for God's sake, if it comes with a seasoning packet, throw it away--and the hot sauce of your choice. I sometimes mash the beans to get a creamy consistency to the pot. That's it.

Hope this helps.

P.S. -- I know this is REAL COUNTRIFIED, but we always left the bones in since part of the joy of a dish like this is sucking the meat and juices from the bone. But to each his/her own.

[fifi]

Good for you diva! I mean about not bothering to soak the beans. I quit doing that a long time ago. It occurs to me that I probably need to edit that recipe. In case you missed it, the discussion about Dried Beans is here. Come to think of it, I probably ought to add the oven cooking method to the recipe as well.

I see what ya'll mean about the pork being variable. I have found the same with hocks as well. DUH!

[divalasvegas]

Thanks, fifi. I'll check that thread out. Hope I didn't gross everyone out with my "sucking of the bones" comment. Just no way to say that in a ladylike way I guess!