Pork And Beans

Name: Pork And Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lb. navy beans; 1/2 lb. pork, cut up fine; 1/3 c. salt; 4 qt. tomatoes; 2 qt. water; 1 lb. white sugar; 1/2 tsp. red pepper; 1 tsp. cinnamon; 1 tsp. mustard; 2/3 c. brown sugar; 1/2 c. cornstarch

Eats Now Editorial Team · 2017 kcal · Meat & Poultry

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Pork And Beans – a delicious recipe with navy beans, pork, salt, tomatoes, water, white sugar. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

8 lb. navy beans
1/2 lb. pork, cut up fine
1/3 c. salt
4 qt. tomatoes
2 qt. water
1 lb. white sugar
1/2 tsp. red pepper
1 tsp. cinnamon
1 tsp. mustard
2/3 c. brown sugar
1/2 c. cornstarch

1
Soak beans overnight.
2
The
3
next
4
morning
5
add pork and salt. Cook slowly until
6
nearly
7
done.
8
Make
9
a
10
sauce
11
with remaining ingredients.
12
Fill
13
cans
14
3/4
15
full
16
of beans.
17
Fill with tomato sauce.
18
Cold pack for 3 hours or process in pressure canner at 10 pounds pressure, quarts for 1 hour and 15 minutes and pints for 1 hour and 5 minutes.

2017

kcal

Calories

Fat

394

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 8 lb. navy beans, 1/2 lb. pork, cut up fine, 1/3 c. salt, 4 qt. tomatoes, and more.

Yes, Pork And Beans falls under the Meat & Poultry 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.

Quick Info

Servings
4 servings
Calories
2017 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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