Pork Bean Bake
Warm, hearty, and bursting with savory flavors, this Pork Bean Bake is the ultimate comfort food that brings the best of rustic cooking to your table. Tender, slow-cooked pork shoulder is seared to perfection and simmered in a rich, smoky tomato sauce infused with garlic, paprika, and Worcestershire sauce. Creamy white beans soak up every ounce of the flavorful broth, while a touch of brown sugar balances the dish with subtle sweetness. Finished in the oven for a melt-in-your-mouth texture, this one-pot wonder is as easy to prepare as it is satisfying. Perfect for family dinners or cozy gatherings, this dish pairs beautifully with crusty bread or a fresh green salad. Whether you're looking for a comforting casserole or an effortlessly hearty main course, this Pork Bean Bake is sure to please.
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Recipe Information
Ingredients
- 1.5 pounds Pork shoulder (boneless, cut into 1-inch cubes)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion (diced)
- 3 cloves Garlic cloves (minced)
- 2 15-ounce cans Canned white beans (drained and rinsed)
- 1.5 cups Tomato sauce
- 1 cup Chicken broth
- 2 tablespoons Brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Paprika
- 0.5 teaspoon Dried thyme
- 1 leaf Bay leaf
Instructions
Preheat your oven to 350°F (175°C).
Season the pork cubes with salt and black pepper.
In a large, oven-safe Dutch oven or heavy skillet, heat the olive oil over medium-high heat.
Sear the pork cubes in batches until browned on all sides, about 4-5 minutes per batch. Transfer the browned pork to a plate and set aside.
In the same pot, add the diced onion and cook until softened and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the tomato sauce, chicken broth, brown sugar, Worcestershire sauce, paprika, dried thyme, and bay leaf to the pot, stirring well to combine.
Return the browned pork to the pot and bring the mixture to a simmer.
Stir in the drained and rinsed white beans, ensuring they are evenly distributed in the sauce.
Cover the Dutch oven with a lid or foil and transfer it to the preheated oven.
Bake for 1.5 to 2 hours, stirring halfway through, until the pork is tender and the sauce has thickened.
Remove the dish from the oven and discard the bay leaf.
Let the Pork Bean Bake rest for 10 minutes before serving. Serve hot with crusty bread or a green salad.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 9.1 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1057 mg | 22% | |
*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.
