Homemade Pork and Beans Slow Cook Method Gf
Cozy up to the rich, comforting flavors of this *Homemade Pork and Beans Slow Cook Method (GF)*—a wholesome, gluten-free twist on a classic comfort food dish. Tender boneless pork shoulder and creamy navy beans are slow-cooked to perfection in a savory tomato-based sauce flavored with smoked paprika, mustard powder, and a touch of brown sugar for balance. The slow cooking method allows the ingredients to meld beautifully, creating a dish that's packed with robust, smoky, and slightly sweet flavors. Perfect for meal prepping or feeding a crowd, this one-pot wonder is as satisfying as it is simple to make. Serve it as a hearty main or as a flavorful side dish to elevate your next barbecue, all while keeping it entirely gluten-free. Plus, it’s made from pantry staples you likely already have!
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Recipe Information
Ingredients
- 1 cup Dried navy beans (or white beans)
- 1 pound Boneless pork shoulder (cut into 1-inch cubes)
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato paste
- 1 cup Canned crushed tomatoes (gluten-free)
- 3 tablespoons Brown sugar
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Smoked paprika
- 1 teaspoon Mustard powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Chicken or vegetable broth (gluten-free)
- 2 tablespoons Olive oil
Instructions
Rinse the dried navy beans thoroughly under cold water. Place them in a large bowl, cover with water, and soak overnight (8–12 hours). Drain and rinse before use.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the cubed pork and sear until browned on all sides, about 5–7 minutes. Transfer the pork to the slow cooker.
In the same skillet, sauté the diced onion until softened and translucent, about 3–5 minutes. Add the minced garlic and cook for another minute. Transfer the onion and garlic mixture to the slow cooker.
In a small bowl, whisk together the tomato paste, crushed tomatoes, brown sugar, apple cider vinegar, smoked paprika, mustard powder, salt, and black pepper.
Add the rinsed and drained beans to the slow cooker, followed by the tomato mixture. Pour in the chicken or vegetable broth, ensuring that the liquid covers all the ingredients (add more broth or water if needed).
Stir everything together gently to combine. Cover the slow cooker with its lid.
Set the slow cooker to low and cook for 8–9 hours, or until the beans are tender and the pork is fork-tender. Give it a stir occasionally, if possible, to prevent sticking.
Taste and adjust the seasoning with additional salt and pepper, if needed. For thicker sauce consistency, remove the lid during the last 30 minutes of cooking.
Serve warm as a hearty side dish or a main course, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
2394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 5561 mg | 242% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 51.4 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 5588 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
