Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Although this dish takes a while to make, the majority is hands-off cooking time. You can easily prepare these pork and beans on the weekend and reheat during the week.

Recipe Summary

cook:
2 hrs 15 mins
additional:
1 hr
total:
3 hrs 30 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place beans in a large bowl and cover with 6 cups boiling water. Soak for 1 hour; drain.

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  • Heat oil in a large pot over medium heat. Add pork, season with salt and pepper, and cook until brown, 5 to 10 minutes. Transfer pork to a plate.

  • Add onion and carrots to the pot; cook until softened, about 5 minutes. Add garlic and cook until aromatic, about 1 minute. Add sage and thyme; stir to combine.

  • Return pork to the pot. Add soaked beans. Add broth and bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, about 2 hours.

Cook's Note:

Normally I don't cover soup when I make it, but I think it's important for this one so it doesn't reduce too much.

Nutrition Facts

265 calories; protein 21.9g; carbohydrates 25.5g; fat 8.3g; cholesterol 39.2mg; sodium 641.1mg. Full Nutrition
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