Canary Beans and Pork Neck Bones Soup
Canary beans and pork neck bones soup is one of my favorite soups to make throughout the year. Tender pork, creamy beans, vegetables, and epis come together in a hearty bowl that works just as well for a weekend meal as it does for a comforting dinner after a long day.
What I especially enjoy is the texture. Blending some of the cooked beans thickens the broth without cream, while leaving the rest whole gives the soup a satisfying bite. Garlic, herbs, and seasoned pork bring plenty of flavor to the pot.
This is a recipe to give time to simmer. It isn’t a quick dinner, but much of the cooking is hands-off, with occasional checks on the beans, meat, and liquid. Cooking the beans and pork in separate pots at the same time helps keep the preparation manageable.
Canary beans, vegetables, and pork make this a substantial meal on its own. Serve it with bread, rice, or polenta if you like, and save a portion for another day—the soup thickens as it rests and reheats well with a little extra broth.
Although I enjoy it year-round, a warm bowl is especially welcome on a chilly evening. It’s simple, filling food made with familiar ingredients and plenty of flavor.
What are Canary Beans
Canary beans are also known as Peruvian beans, mayocoba, and peruano. They sometimes get confused with pinto beans or cannellini beans because of their shape and color. A lot of people use them in soups, but they are also used to make stews and casseroles. The taste of Canary beans is mild and creamy, but it can vary depending on how they are cooked or stored.
The beans have a long shelf life, which makes them great for saving money on groceries because you don’t need to buy dried beans every time you want to make soup or stew.
Pork Neck Bones and a cheap protein alternative
You can use pork neck bones in many ways: as an ingredient in soup, a central component in stir-fry, or even an ingredient in your favorite stew recipe. The pork neck bones add a lot of flavor without adding much fat or calories. They also add extra richness that sets this soup apart from other vegetable soups.
Pork neck bones have a small amount of meat on them and are perfect for flavoring soups and stews. When simmered, the meat on the bones is tender and juicy.
Mirepoix, the best solution for soup recipes
This Canary Beans and Pork Neck Bones Soup is a great way to get your meat and veggies all in one bowl. It’s also super healthy, with plenty of protein and fiber!
This is an excerpt from our previous post: A mirepoix is an essential flavor base made from easy-to-find vegetables such as onions, celery, and carrots. It is used in soups, stews, and meat dishes and is a building block of French cuisine. Mirepoix is most commonly used in traditional French cooking; however, over the years, other cuisines have adapted the classic version or created their own version.
The mirepoix in this recipe is the perfect addition to making this soup delicious. And one of the ways to naturally flavor the soup.
Ingredients you will need for the Canary Beans and Pork Neck Bones Soup.
For the Canary Beans
You’ll need the following:
- Canary beans, soaked overnight if preferred but not necessary. You can find them in the beans and grains section. You can also find the beans on the same shelf as other beans.
- Fresh garlic: a must-have ingredient when cooking dried beans. Garlic powder creates a not-so-appetizing coating and doesn’t add a fresh aroma to the beans.
- Fresh parsley: the same as garlic. Freshness is critical when cooking beans.
For the Pork Neck Bones
- Pork neck bones (or any other meat bone)
- Green seasoning or Epis
- Ground cumin
- Scotch Bonnet, habanero or Hot and Spicy Sauce
- Whole cloves
- Oregano
- Salt
- Apple cider vinegar or fresh lemon juice
- Cloves of garlic, minced
- Olive oil
To combine everything for the soup.
- Mirepoix
- Herbs, seasoning, and spices: thyme, bay leaf, salt, pepper, and garlic powder
- Tomatoes
Notes and tips for the Canary Beans and Pork Neck Bones Soup
- Want to make it vegetarian? Don’t worry; skip the meat. If you prefer, add tofu at the end.
This soup is easy to make and is both comforting and healthy. It is easy to make, and the Canary beans and pork neck bones are rich in protein, so this soup will keep you full for hours!
This recipe serves 6-8 people, but if you’re making it for yourself or two people, feel free to cut the recipe in half! It is best served alone with bread or with rice or polenta.
If you’re looking for a heart-healthy soup that is easy to make and delicious, this is it. It’s also an easy soup for beginners. Just make sure you have the ingredients before you start — once the pork neck bones and beans are cooked, the rest goes by quickly!
Canary Beans and Pork Neck Bones Soup
Equipment
- Heavy-bottomed saucepan or Dutch oven with a lid
- Blender suitable for warm liquids, or an immersion blender
Ingredients
For the beans
- ½ pound dried canary beans sorted and rinsed; optionally soaked overnight in the refrigerator and drained
- 6 cups water plus more as needed
- 2 garlic cloves peeled
- 2 sprigs fresh parsley
For the pork neck bones
- 2 pounds fresh pork neck bones checked for loose bone fragments and patted dry
- 3 tablespoons green seasoning or epis
- 1 teaspoon ground cumin
- 1 teaspoon hot and spicy sauce
- 4 –6 whole cloves
- 1½ teaspoons oregano
- 1 teaspoon salt or less if the epis or hot sauce contains salt
- ¼ cup apple cider vinegar or 2 tablespoons fresh lemon juice
- 2 garlic cloves minced
- 2 tablespoons olive oil
- A little water as needed to prevent sticking
For the vegetables and soup
- 1 large onion chopped
- 2 carrots thinly sliced
- 2 celery stalks thinly sliced
- 2 medium-to-large tomatoes chopped, or ½ pint cherry tomatoes, halved
- 2 sprigs fresh thyme
- 2 bay leaves
- ½ teaspoon garlic powder
- Low-sodium chicken broth vegetable broth, or water, as needed to adjust the consistency
- Salt and black pepper to taste
Instructions
Cook the beans
- Start the beans. Place the sorted, rinsed beans in a stockpot with 6 cups of fresh water. If you soaked the beans, discard the soaking water first. Bring to a boil over medium-high heat, then reduce the heat and simmer with the lid partially covering the pot.
- Cook until tender. Begin checking the beans after about 1 hour and continue cooking as needed. Soaking, the age of the beans, and your stove will affect the timing. Add water as necessary to keep the beans submerged. The beans should mash easily before you blend them.
Cook the pork while the beans simmer
- Season the pork. Place the pork neck bones in a heavy-bottomed saucepan or Dutch oven. Add the epis, cumin, hot sauce, whole cloves, oregano, salt, vinegar or lemon juice, minced garlic, and olive oil. Mix thoroughly to coat.
- Simmer gently. Place the pot over medium-low heat, cover, and allow the pork to release its juices. Add a small splash of water if the pot is dry. Maintain a gentle simmer, checking occasionally and adding small amounts of water as needed to prevent scorching. Continue until the meat is tender and separates easily from the bones.
Blend part of the beans
- Prepare the creamy bean base. Once the beans are tender, remove approximately half of them with enough cooking liquid to blend. Add the 2 peeled garlic cloves and parsley.
- Blend carefully. Let the mixture cool enough for your blender’s instructions, then blend until smooth. Work in small batches and vent as directed; never blend hot liquid in a sealed personal blender. Alternatively, use an immersion blender in a separate deep container.
- Return to the pot. Stir the blended mixture into the stockpot with the remaining whole beans and cooking liquid.
Finish the soup
- Add the vegetables to the pork. Once the pork is tender, stir in the onion, carrots, celery, and tomatoes. Cook for about 5 minutes, stirring occasionally.
- Combine the soup. Carefully transfer the pork, vegetables, and their cooking juices into the bean pot. Add the thyme, bay leaves, and garlic powder. Stir gently and add enough broth or water to reach your preferred soup consistency.
- Simmer until the vegetables are tender. Bring the soup back to a gentle boil, reduce the heat, and simmer partially covered for about 15–20 minutes, or until the carrots and celery are tender. Stir occasionally to prevent the bean mixture from sticking.
- Finish and serve. Remove the thyme stems, bay leaves, and any whole cloves you can locate. Taste and adjust the salt, pepper, and hot sauce. Serve as a meal on its own or with bread, rice, or polenta. Let diners know that the pork contains bones.
Notes
- Cooking time: The estimate assumes you cook the beans and pork at the same time in separate pots. Unsoaked or older beans and larger pork pieces may need longer.
- Fresh versus smoked pork: This recipe uses fresh pork neck bones. Smoked neck bones will change the flavor and salt level and may require different cooking instructions.
- Vinegar or lemon juice: These are the original recipe’s alternative quantities, not equal-volume substitutions. They produce different levels of acidity. Use one, not both.
- Whole spices: For easier removal, place the cloves in a food-safe spice bag before adding them to the pork.
- Serving without bones: Once the pork is tender, you may remove the meat from the bones before combining it with the beans. Check carefully for small bone fragments and return the meat and cooking juices to the soup.
- Consistency: The soup thickens as it stands. Loosen it with a little broth or water when reheating. Warm liquid helps the soup return to a simmer sooner.
- Broth: Low-sodium chicken or vegetable broth lets you control the seasoning. Water also works because the pork, beans, epis, and vegetables contribute flavor.
- Refrigerating: Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour when the surrounding temperature exceeds 90°F. Use refrigerated leftovers within 3 days.
- Freezing: Freeze in meal-size, freezer-safe containers, leaving room for expansion. For best quality, use within 2–3 months. Thaw in the refrigerator.
- Reheating: Reheat on the stovetop, stirring and adding liquid as needed, until the soup reaches 165°F. Bring soups to a rolling boil when reheating, taking care to prevent scorching.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
