Boston Beans And Pork Recipe

Name: Boston Beans And Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cranberry, pinto, red, kidney or pink beans, rinsed and picked over; 2 tablespoons neutral oil, like corn or canola; 1/2 pound slab bacon, cut into 1/2-inch cubes; 3 pounds boneless pork butt or shoulder; Salt and pepper; 2 large yellow onions, peeled and chopped; 4 cloves garlic, peeled and chopped; 1 tablespoon tomato paste; 2 tablespoons Dijon mustard; 2 tablespoons maple syrup; 2 tablespoons molasses; 2 bay leaves; 1 1/2 cups chicken broth (canned is fine)

Servings: persons

2 cups cranberry, pinto, red, kidney or pink beans, rinsed and picked over
2 tablespoons neutral oil, like corn or canola
1/2 pound slab bacon, cut into 1/2-inch cubes
3 pounds boneless pork butt or shoulder
Salt and pepper
2 large yellow onions, peeled and chopped
4 cloves garlic, peeled and chopped
1 tablespoon tomato paste
2 tablespoons Dijon mustard
2 tablespoons maple syrup
2 tablespoons molasses
2 bay leaves
1 1/2 cups chicken broth (canned is fine)

1
Soak beans in water to cover for several hours, or combine them in a saucepan with cold water to cover and simmer for about 10 minutes.
2
Heat oven to 350 degrees.
3
Put oil in a large casserole or Dutch oven, and turn heat to medium-high.
4
Add bacon and cook, stirring occasionally, while you trim pork of excess fat and cut it into 2-inch cubes.
5
When bacon is nicely browned, add pork, a bit at a time, and cook until nicely browned, sprinkling with salt and pepper as it cooks.
6
Add onions and garlic and cook until they soften a bit, then add remaining ingredients, including 2 teaspoons ground black pepper and drained beans.
7
Stir and barely cover with water.
8
Bring to a bare simmer on stove top, then cover and put in oven.
9
Cook for 2 hours, one with lid on, one with lid off.
10
Check occasionally, adding a splash of water if necessary.
11
When beans are done, check for seasoning, adding salt if necessary.
12
Serve immediately, or keep warm in a low oven or over a low flame, or refrigerate and reheat when ready to serve.

1487

kcal

Calories

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups cranberry, pinto, red, kidney or pink beans, rinsed and picked over, 2 tablespoons neutral oil, like corn or canola, 1/2 pound slab bacon, cut into 1/2-inch cubes, 3 pounds boneless pork butt or shoulder, and more.

Yes, Boston Beans And Pork falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Boston Beans And Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions