Mean Beans Pork and Beans
Get ready to elevate your comfort food game with "Mean Beans Pork and Beans," a hearty and flavor-packed dish that’s perfect for cozy dinners and casual gatherings. This recipe combines tender, slow-simmered pork shoulder with crispy bacon, creamy navy beans, and a rich, smoky sauce made from ketchup, brown sugar, Dijon mustard, and a hint of smoked paprika. With just the right balance of sweetness, tang, and spice (thanks to an optional kick of cayenne pepper), every bite is a symphony of bold, comforting flavors. Made in a single Dutch oven for easy clean-up, this dish pairs beautifully with crusty bread or fluffy steamed rice, making it a must-try for anyone seeking a filling, crowd-pleasing meal. Whether you're hosting a gathering or meal prepping for the week, this two-hour labor of love will reward you with six servings of pure savory goodness.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 3 cups canned navy beans
- 6 slices bacon
- 1 medium yellow onion
- 4 cloves garlic cloves
- 0.5 cups ketchup
- 0.25 cups brown sugar
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1.5 cups water or chicken broth
Instructions
Cut the pork shoulder into 2-inch chunks, trimming off excess fat. Pat the pieces dry with paper towels and season with salt and black pepper evenly on all sides.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the pork pieces on all sides until browned, about 4-6 minutes per batch. Remove the pork from the pot and set aside.
Chop the bacon slices into small pieces. Reduce heat to medium and add the bacon to the same pot. Cook until crispy and the fat is rendered, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside.
Finely dice the onion and mince the garlic cloves. Add the onion to the pot with the bacon grease and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the ketchup, brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, and cayenne pepper to the pot. Stir well to combine, scraping up any browned bits from the bottom of the pan.
Return the seared pork to the pot along with any juices that may have accumulated on the plate. Add the water or chicken broth, stirring everything together. Bring to a simmer.
Cover the pot with a lid and reduce the heat to low. Simmer gently for 1.5 hours, stirring occasionally, until the pork is tender and easily pulled apart with a fork.
Rinse and drain the canned navy beans. Stir them into the pot along with the crispy bacon pieces. Cook for an additional 10-15 minutes to heat the beans through and let the flavors meld.
Taste and adjust seasoning with additional salt and pepper if needed. Serve warm with crusty bread or over steamed rice.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 978 mg | 43% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 16.0 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 992 mg | 21% | |
*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.
