In my pork and beans from scratch recipe, I use pork butt and dried black beans. This cut of pork is typically sold in 4 pound portions so I use half and then freeze the remainder for future dishes. This recipe is quick to pull together – the hardest thing is remembering to soak the dried beans overnight!
The pork and beans cook for 3 hours on high and 6 hours on low, resulting in melt in your mouth pork and creamy, soft (but not mushy!) beans. This dish is delicious on its own, but if you’re looking to supplement it with some sides, I’d recommend Parker House rolls and some sautéed haricot verts.
Pork And Beans
Prep Time20 mins
Cook Time9 hrs
Total Time9 hrs 20 mins
Servings: 4
Calories: 504kcal
Ingredients
- 1 cup black beans dried
- 2 cups water for soaking beans
- ½ large yellow onion small diced
- ½ cup dark brown sugar packed
- 2 cups water
- 1 bouillon cube
- 1 teaspoon mustard ground
- ½ cup ketchup
- ¾ teaspoon salt
- ½ teaspoon pepper
- 2 lb pork butt cut into small, bite-sized cubes
Directions
- Soak beans in the water overnight.
- Add remaining ingredients except pork into crockpot and whisk well. Stir in the pork pieces and drained beans.
- Cook on high 3 hours; then low for 6 hours.
Nutrition
Calories: 504kcal | Carbohydrates: 47g | Protein: 47g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 136mg | Sodium: 1131mg | Potassium: 1079mg | Fiber: 4g | Sugar: 34g | Vitamin A: 155IU | Vitamin C: 2.6mg | Calcium: 83mg | Iron: 3.9mg