Pork Neck Bones with Lima Beans

In a small bowl, combine garlic powder, onion powder, cayenne pepper, sage, nutmeg, seasoned salt, regular salt, and black pepper. Rub about 3/4 of this spice mix onto the pork neck bones and set both the bones and remaining seasoning aside.

Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, cooking and stirring until the onion becomes soft and translucent, roughly 5 minutes. Add the pork neck bones, lower the heat, and cover. Cook for about an hour, stirring occasionally and adding water to prevent burning.

While the pork cooks, place lima beans in a large pot and add 8 cups of water. Bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit for 1 hour.

After the beans have soaked, drain and rinse them. Return the beans to the pot with 2 cups of fresh water. Bring to a boil again, then stir in the pork and vegetables along with the remaining spice mixture. Lower the heat, cover, and simmer for another 30 minutes, or until the lima beans are soft and the pork easily falls off the bones.