Slow-Cooked Neck Bones and Lima Beans

Combine the garlic powder, onion powder, cayenne pepper, sage, nutmeg, seasoned salt, salt, and pepper in a small bowl. Mix the ingredients thoroughly to create a uniform blend.

Rub 3/4 of this mixture into the pork neck bones; reserve the remaining seasoning for later use.

Heat a generous amount of olive oil in a large skillet over medium heat. Sauté the onion and bell pepper until they have softened and turned translucent, taking approximately 5 minutes to achieve this. Add the pork neck bones; lower the heat to a low setting and cover the skillet. Cook, stirring occasionally, for 1 hour, adding water as needed to prevent scorching of the meat and vegetables.

Meanwhile, place the lima beans in a large pot and pour in 8 cups of water; bring to a boil over high heat. Once boiling, turn off the heat, cover the pot, and let it stand for 1 hour.

After the lima beans have stood for 1 hour, drain and rinse them thoroughly. Return the beans to the pot, and pour in 2 cups of water. Bring the mixture to a boil over high heat, then stir in the pork and vegetables, along with the remaining spice mixture. Reduce the heat to a low setting, cover the pot, and simmer until the lima beans are tender, and the pork is falling off the bones, taking approximately 30 minutes to achieve this.