Pork and Bean Casserole
Warm, hearty, and bursting with savory flavor, this Pork and Bean Casserole is the ultimate comfort food for any occasion. Tender, slow-baked pork shoulder combines beautifully with creamy navy beans, aromatic garlic, and rich, tangy sauce made from diced tomatoes, tomato paste, and a hint of apple cider vinegar. Seasoned with smoky paprika, cumin, and thyme, this casserole develops an irresistible depth of flavor as it bakes to perfection in the oven. Perfect for a cozy family dinner, this one-pot dish is easy to prepare and even easier to love. Serve it with crusty bread for an unforgettable meal that’s as satisfying as it is simple. Keywords: pork and bean casserole, comfort food recipe, one-pot dinner, slow-baked pork, hearty casserole
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Recipe Information
Ingredients
- 1 lb pork shoulder (boneless, diced)
- 2 cups canned navy beans (drained and rinsed)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 can (14 oz) canned diced tomatoes (with juice)
- 2 tbsp tomato paste
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 cup chicken stock
Instructions
Preheat your oven to 350°F (175°C).
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Season the diced pork shoulder with a pinch of salt and pepper, then sear in the skillet until browned on all sides, about 5-6 minutes. Remove the pork and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the tomato paste, smoked paprika, ground cumin, dried thyme, and brown sugar. Cook for 1-2 minutes to develop the flavors.
Add the canned diced tomatoes, apple cider vinegar, and chicken stock. Stir well to combine.
Return the seared pork to the skillet, followed by the navy beans. Stir everything together and season with the remaining salt and pepper.
Cover the skillet or Dutch oven with a lid or foil and transfer to the preheated oven.
Bake for 75 minutes, stirring halfway through, until the pork is tender and the sauce has thickened.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Serve hot, optionally garnished with fresh parsley or crusty bread on the side.
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 3832 mg | 167% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 39.3 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3813 mg | 81% | |
*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.
