Zesty Pork and Beans
Get ready to savor the bold, hearty flavors of Zesty Pork and Beans—a comforting one-pot dish perfect for weeknight dinners or casual gatherings. Tender chunks of seared pork shoulder simmer to perfection in a smoky tomato-based sauce infused with smoked paprika, cumin, and a hint of cayenne for just the right kick. The addition of creamy kidney and Great Northern beans makes this meal both protein-packed and satisfying, while a splash of apple cider vinegar ties the flavors together with a subtle tang. With just 20 minutes of prep time and an irresistible aroma that fills your kitchen as it cooks, this recipe is as easy as it is delicious. Serve it hot, garnished with fresh parsley, alongside crusty bread or over rice for a meal that’s sure to impress. This zesty, wholesome dish is comfort food at its finest!
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Recipe Information
Ingredients
- 1.5 lbs pork shoulder (boneless)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 14.5 oz canned diced tomatoes
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.25 tsp cayenne pepper
- 1 cup chicken broth
- 15 oz canned kidney beans (drained and rinsed)
- 15 oz canned great Northern beans (drained and rinsed)
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Trim excess fat from the pork shoulder and cut it into 1-inch cubes. Season the pork with salt and black pepper.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork cubes in batches, searing them on all sides until browned. Remove the pork from the pot and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté for 4-5 minutes until the onion becomes translucent.
Add the minced garlic to the pot and cook for another 1 minute, stirring constantly to prevent burning.
Stir in the canned diced tomatoes, tomato paste, smoked paprika, ground cumin, and cayenne pepper. Cook for 2-3 minutes to allow the spices to toast and the flavors to blend.
Return the seared pork to the pot and pour in the chicken broth. Bring the mixture to a gentle simmer, then cover the pot with a lid and reduce the heat to low. Allow the pork to cook for 60 minutes, stirring occasionally.
After 60 minutes, add the drained and rinsed kidney beans and great Northern beans to the pot. Stir to combine them with the sauce and pork.
Continue to simmer the mixture for another 20-30 minutes uncovered, stirring occasionally, until the pork is tender and the sauce has thickened to your liking.
Stir in the apple cider vinegar and adjust the seasoning with additional salt and black pepper if needed.
Serve hot, garnished with fresh parsley if desired. Enjoy with crusty bread or over steamed rice for a complete meal.
Nutrition Facts
Calories |
2924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 484 mg | 162% | |
| Sodium | 5331 mg | 232% | |
| Total Carbohydrate | 158.7 g | 58% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 28.2 g | ||
| Protein | 176.2 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 631 mg | 49% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 5848 mg | 124% | |
*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.
