Classic Pork and Beans
Hearty pork and beans simmered with a sweet and savory sauce for a comforting meal.
15 mins
Prep Time
2 hours
Cook Time
4
Servings
Ingredients
- 1 lb dried navy beans
- 1 lb pork shoulder, cubed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1/2 cup molasses
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 tbsp mustard
- 1 tbsp Worcestershire sauce
- 4 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
Nutrition Facts
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Instructions
Soak the beans: Rinse the navy beans and soak them in water overnight. Drain and rinse before using.
Brown the pork: In a large pot or Dutch oven, brown the pork cubes over medium-high heat until golden. Remove and set aside.
Sauté the aromatics: In the same pot, sauté the diced onion and minced garlic until softened, about 5 minutes.
Combine ingredients: Return the pork to the pot. Add the soaked beans, molasses, brown sugar, ketchup, mustard, Worcestershire sauce, chicken broth, salt, pepper, and bay leaf. Stir well.
Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beans are tender.
Adjust seasoning: Taste and adjust salt, pepper, or sweetness as needed. Remove the bay leaf before serving.
Serve: Ladle the pork and beans into bowls and enjoy hot with crusty bread or over rice.
Chef's Tips
- Soaking Beans: If short on time, use the quick-soak method: boil beans for 2 minutes, then let sit for 1 hour before draining.
- Pork Variations: Substitute pork shoulder with bacon or ham hocks for different flavors.
- Sweetness Control: Adjust molasses and brown sugar to taste for a sweeter or less sweet dish.
- Slow Cooker Option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours.
- Leftovers: Flavors deepen overnight—store leftovers in the fridge for up to 3 days or freeze for longer storage.
