Zesty, hearty, and endlessly versatile—pork and beans are the ultimate comfort food that never goes out of style. Whether you’re craving a quick weeknight dinner or a cozy weekend feast, these savory recipes promise to delight your taste buds and warm your soul. Get ready to explore 17 mouthwatering twists on this classic combo that will have you running to the kitchen!
Classic Southern Pork and Beans
Unquestionably, a pot of Classic Southern Pork and Beans is the ultimate comfort food, simmering with rich, savory flavor that makes any meal feel special. This straightforward recipe builds deep taste with minimal effort, perfect for a cozy family dinner or a hearty side dish.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– Dried navy beans – 1 lb
– Pork shoulder – 1 lb
– Onion – 1 large
– Ketchup – ½ cup
– Brown sugar – ¼ cup
– Yellow mustard – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Water – 8 cups
Instructions
1. Place 1 lb of dried navy beans in a large bowl and cover them completely with 8 cups of water. Let them soak at room temperature for 8 hours or overnight, then drain and rinse the beans thoroughly. Tip: Soaking reduces cooking time and helps the beans cook evenly.
2. Cut 1 lb of pork shoulder into 1-inch cubes, ensuring to trim away any large pieces of excess fat.
3. Dice 1 large onion into ½-inch pieces.
4. In a large Dutch oven or heavy pot, combine the drained beans, cubed pork, and diced onion.
5. Add ½ cup of ketchup, ¼ cup of brown sugar, 2 tbsp of yellow mustard, 1 tsp of salt, and ½ tsp of black pepper to the pot.
6. Pour 8 cups of fresh water over all the ingredients in the pot.
7. Stir everything together until well combined.
8. Place the pot, uncovered, on the stove over high heat and bring the mixture to a boil, which should take about 10 minutes.
9. Once boiling, reduce the heat to low to maintain a gentle simmer.
10. Cover the pot with a lid, leaving it slightly ajar to allow steam to escape.
11. Simmer the beans and pork for 2 hours, stirring every 30 minutes to prevent sticking. Tip: If the liquid reduces too much, add ½ cup of hot water to keep the beans submerged.
12. After 2 hours, remove the lid and continue simmering uncovered for 30 more minutes to thicken the sauce. Tip: The beans are done when they are tender but not mushy, and the pork shreds easily with a fork.
13. Turn off the heat and let the pot sit for 10 minutes before serving to allow the flavors to meld. The finished dish boasts tender beans and fall-apart pork in a thick, sweet-and-tangy sauce, with the onions melting into the background for depth. Serve it over rice for a complete meal, or with cornbread to soak up every last bit of the rich, smoky broth.
Spicy Maple Bourbon Pork and Beans
Kick off your cozy winter evening with this hearty one-pot wonder that combines smoky pork, sweet maple, and a spicy bourbon kick—it’s the ultimate comfort food upgrade. This Spicy Maple Bourbon Pork and Beans comes together with minimal fuss, using just a handful of pantry staples to deliver deep, layered flavors that simmer into a rich, satisfying dish. Perfect for beginners, I’ll walk you through each step methodically, so you can confidently create a meal that’s sure to impress.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Pork shoulder – 1 lb
– Onion – 1 medium
– Garlic – 2 cloves
– Canned pinto beans – 2 (15-oz) cans
– Maple syrup – ¼ cup
– Bourbon – 2 tbsp
– Chili powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Dice the pork shoulder into 1-inch cubes.
2. Heat olive oil in a large pot over medium-high heat until it shimmers, about 2 minutes.
3. Add the pork cubes to the pot and cook until browned on all sides, approximately 8–10 minutes, stirring occasionally to prevent sticking.
4. While the pork browns, finely chop the onion and mince the garlic.
5. Remove the browned pork from the pot and set it aside on a plate.
6. Add the chopped onion to the same pot and cook over medium heat until translucent, about 5 minutes, scraping up any browned bits from the bottom for extra flavor.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Return the pork to the pot along with any accumulated juices.
9. Pour in the bourbon and let it simmer for 2 minutes to cook off the alcohol, which enhances the depth of flavor without bitterness.
10. Add the maple syrup, chili powder, salt, and black pepper, stirring to coat everything evenly.
11. Drain and rinse the canned pinto beans, then add them to the pot.
12. Reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring halfway through to ensure the beans don’t stick to the bottom.
13. After 30 minutes, remove the lid and simmer uncovered for an additional 5 minutes to thicken the sauce slightly.
14. Taste and adjust seasoning if needed, but avoid over-salting as the flavors will concentrate during cooking.
15. Serve hot directly from the pot.
Achieving a tender, melt-in-your-mouth texture, this dish balances the smoky pork with the subtle sweetness of maple and a warm chili spice. The beans soak up the bourbon-infused sauce, creating a hearty, cohesive bite that’s perfect over rice or with crusty bread for dipping. For a creative twist, top it with a dollop of sour cream or fresh cilantro to cut through the richness.
Honey Mustard Glazed Pork and Beans
This cozy one-pot meal transforms humble pork and beans into a sweet-and-savory masterpiece perfect for a busy weeknight. The honey mustard glaze creates a sticky, caramelized coating that makes every bite irresistible.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Pork tenderloin – 1 lb
– Yellow mustard – ¼ cup
– Honey – ¼ cup
– Canned baked beans – 2 (15 oz) cans
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat the pork tenderloin completely dry with paper towels, then cut it into 1-inch cubes.
2. Season the pork cubes evenly on all sides with ½ tsp salt and ¼ tsp black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
4. Add the seasoned pork cubes to the hot skillet in a single layer, leaving space between pieces.
5. Cook the pork undisturbed for 3 minutes to develop a golden-brown crust on one side.
6. Flip each pork cube and cook for another 3 minutes until browned on all sides.
7. While the pork cooks, whisk together ¼ cup yellow mustard and ¼ cup honey in a small bowl until smooth.
8. Reduce the skillet heat to medium and pour the honey-mustard mixture over the browned pork.
9. Stir constantly for 1 minute until the glaze thickens and coats every piece of pork.
10. Pour 2 cans of baked beans directly into the skillet with the glazed pork.
11. Stir gently to combine, then bring the mixture to a simmer.
12. Reduce heat to low, cover the skillet, and cook for 15 minutes, stirring once halfway through.
13. Remove the lid and cook uncovered for 2 more minutes to thicken the sauce slightly.
14. Remove the skillet from heat and let it rest for 3 minutes before serving.
Zesty and satisfying, the pork stays wonderfully tender while the beans soak up the sweet-savory glaze. Serve it over fluffy rice or with crusty bread to soak up every last drop of the glossy sauce.
BBQ Pulled Pork and Baked Beans
Just imagine the aroma of smoky, tender pork mingling with sweet, savory baked beans—a classic American comfort food that’s perfect for feeding a crowd or enjoying as leftovers all week. This BBQ pulled pork and baked beans recipe breaks down the process into simple, manageable steps, so even beginners can achieve that fall-apart texture and rich flavor. We’ll start by seasoning the pork, slow-cook it to perfection, then combine it with beans for a hearty, satisfying dish.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– Pork shoulder – 4 lbs
– BBQ sauce – 2 cups
– Canned baked beans – 2 (28 oz) cans
– Brown sugar – ¼ cup
– Apple cider vinegar – 2 tbsp
– Salt – 1 tsp
– Black pepper – 1 tsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
Instructions
1. Preheat your oven to 300°F.
2. Pat the pork shoulder dry with paper towels to help the seasoning stick better.
3. In a small bowl, mix the salt, black pepper, garlic powder, and onion powder.
4. Rub the spice mixture evenly all over the pork shoulder.
5. Place the pork shoulder in a large Dutch oven or oven-safe pot with a lid.
6. Pour 1 cup of BBQ sauce over the pork, covering it completely.
7. Cover the pot with the lid and transfer it to the preheated oven.
8. Cook the pork for 6 hours, until it’s fork-tender and easily shreds.
9. Remove the pot from the oven and let the pork rest for 30 minutes to retain its juices.
10. While the pork rests, in a separate large bowl, combine the canned baked beans, remaining 1 cup of BBQ sauce, brown sugar, and apple cider vinegar.
11. Stir the bean mixture until everything is well incorporated.
12. Transfer the bean mixture to a 9×13 inch baking dish.
13. Using two forks, shred the pork directly in the pot, discarding any large fat pieces.
14. Mix the shredded pork into the bean mixture in the baking dish.
15. Increase the oven temperature to 350°F.
16. Bake the combined pork and beans uncovered for 1 hour, until bubbly and slightly caramelized on top.
17. Remove from the oven and let it cool for 10 minutes before serving.
Zesty and satisfying, this dish features tender, smoky pork that melts in your mouth alongside sweet, sticky beans with a hint of tang from the vinegar. For a creative twist, serve it over cornbread or stuffed into baked potatoes, and don’t forget extra BBQ sauce on the side for dipping.
One-Pot Pork and Beans Casserole
Dinner doesn’t have to be complicated to be deeply satisfying. This one-pot pork and beans casserole is the ultimate weeknight solution, combining savory meat, tender beans, and a rich, comforting sauce all in a single dish for minimal cleanup.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Ground pork – 1 lb
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Canned pinto beans – 2 (15 oz) cans, drained and rinsed
– Canned diced tomatoes – 1 (14.5 oz) can
– Tomato paste – 2 tbsp
– Chicken broth – 1 cup
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Dried oregano – 1 tsp
Instructions
1. Heat 1 tbsp of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb of ground pork to the pot, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5-7 minutes.
3. Tip: For deeper flavor, let the pork develop a light brown crust by not stirring too frequently during this step.
4. Add 1 diced onion and cook, stirring occasionally, until the onion turns translucent, about 4-5 minutes.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Add 2 tbsp of tomato paste and cook, stirring constantly, for 1 minute to caramelize it slightly.
7. Pour in 1 cup of chicken broth and use your spoon to scrape up any browned bits stuck to the bottom of the pot.
8. Tip: This process, called deglazing, incorporates those flavorful bits into your sauce.
9. Add 2 drained and rinsed cans of pinto beans, 1 can of diced tomatoes (with juices), 1 tsp of salt, ½ tsp of black pepper, and 1 tsp of dried oregano. Stir to combine.
10. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 30 minutes, stirring once halfway through.
11. Tip: For a thicker sauce, remove the lid for the final 10 minutes of cooking to allow some liquid to evaporate.
12. After 30 minutes, remove the pot from the heat and let it rest, covered, for 5 minutes before serving.
Vibrant and hearty, this casserole yields tender beans and savory pork in a rich, tomato-based sauce that clings perfectly to every bite. Serve it over a bed of rice for a complete meal, or spoon it into bowls and top with a dollop of sour cream and fresh cilantro for a bright contrast.
Bacon-Infused Pork and Beans
Unquestionably, this bacon-infused pork and beans recipe transforms humble pantry staples into a deeply satisfying, savory dish perfect for chilly evenings. Let’s walk through each step together to build layers of flavor from the ground up.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Bacon – 6 slices
– Onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Ground pork – 1 lb
– Canned baked beans – 2 (15 oz) cans
– Ketchup – ¼ cup
– Brown sugar – 2 tbsp
– Apple cider vinegar – 1 tbsp
– Water – ½ cup
Instructions
1. Place a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the 6 slices of bacon and cook for 8–10 minutes, flipping halfway, until crispy and the fat renders.
3. Transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
4. Add the diced onion to the hot bacon fat and cook for 5 minutes, stirring occasionally, until translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the ground pork to the pot, breaking it apart with a wooden spoon.
7. Cook the pork for 8–10 minutes, stirring frequently, until no pink remains and it’s browned.
8. Crumble the reserved crispy bacon into small pieces and add it back to the pot.
9. Pour in the 2 cans of baked beans, ¼ cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, and ½ cup water.
10. Stir all ingredients until fully combined.
11. Reduce the heat to low, cover the pot with a lid, and simmer for 25 minutes, stirring every 8–10 minutes to prevent sticking.
12. After 25 minutes, remove the lid and simmer uncovered for 5 more minutes to slightly thicken the sauce.
13. Turn off the heat and let the dish rest for 5 minutes before serving.
Zesty and rich, this dish features tender pork and beans enveloped in a glossy, sweet-and-smoky sauce with crispy bacon bits throughout. For a creative twist, serve it over creamy mashed potatoes or spoon it into toasted bread bowls for a hearty, hands-free meal that’s sure to become a weeknight favorite.
Sweet and Tangy Pineapple Pork and Beans
Cooking a comforting meal doesn’t have to be complicated, and this Sweet and Tangy Pineapple Pork and Beans is the perfect proof. Let’s walk through each simple step together to create a dish that’s both hearty and full of bright flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Ground pork – 1 lb
– Canned pineapple chunks in juice – 1 (20 oz) can
– Canned baked beans – 1 (28 oz) can
– Brown sugar – ¼ cup
– Apple cider vinegar – 2 tbsp
– Soy sauce – 1 tbsp
– Vegetable oil – 1 tbsp
– Salt – ½ tsp
Instructions
1. Heat 1 tbsp of vegetable oil in a large skillet or Dutch oven over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb of ground pork to the hot oil, breaking it apart with a wooden spoon.
3. Cook the pork for 5-7 minutes, stirring occasionally, until it is fully browned and no pink remains.
4. While the pork cooks, open the can of pineapple chunks and drain the juice into a measuring cup, reserving ½ cup of the juice; set the pineapple chunks aside.
5. Once the pork is browned, reduce the heat to medium and add ¼ cup of brown sugar, 2 tbsp of apple cider vinegar, 1 tbsp of soy sauce, and the reserved ½ cup of pineapple juice to the skillet.
6. Stir the mixture continuously for 2 minutes until the sugar dissolves and the sauce begins to bubble slightly.
7. Tip: Scraping the browned bits from the bottom of the pan at this stage will add deep flavor to your sauce.
8. Open the can of baked beans and add them directly to the skillet along with the reserved pineapple chunks.
9. Stir everything gently to combine, being careful not to crush the beans.
10. Bring the mixture to a simmer, then reduce the heat to low.
11. Cover the skillet with a lid and let it cook undisturbed for 15 minutes to allow the flavors to meld.
12. Tip: A tight-fitting lid is key here to prevent too much liquid from evaporating.
13. After 15 minutes, remove the lid and stir in ½ tsp of salt.
14. Cook uncovered for an additional 3-5 minutes, until the sauce has thickened to a glaze that coats the back of a spoon.
15. Tip: For a thicker sauce, let it simmer uncovered a few minutes longer, stirring frequently to prevent sticking.
16. Remove the skillet from the heat and let it stand for 2 minutes before serving.
Zesty pineapple chunks soften into the rich, savory sauce, creating a delightful contrast with the tender pork and creamy beans. Serve this hearty mixture over steamed rice for a complete meal, or spoon it into warm tortillas for a quick and satisfying wrap.
Garlic Herb Pork and Beans
Let’s make a comforting one-pot meal that’s perfect for a busy weeknight. This Garlic Herb Pork and Beans combines savory pork with hearty beans in a flavorful, aromatic sauce. Follow these steps closely for a delicious result.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Pork tenderloin – 1 lb
– Olive oil – 2 tbsp
– Garlic – 4 cloves
– Dried rosemary – 1 tsp
– Dried thyme – 1 tsp
– Canned white beans – 15 oz
– Chicken broth – 1 cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat the pork tenderloin dry with paper towels and cut it into 1-inch cubes.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the pork cubes to the skillet in a single layer, leaving space between pieces to ensure even browning.
4. Cook the pork for 3–4 minutes per side until all sides are golden brown, then transfer to a plate.
5. Reduce the heat to medium and add the minced garlic to the skillet, cooking for 30 seconds until fragrant.
6. Stir in the dried rosemary and dried thyme, toasting the herbs for 15 seconds to release their oils.
7. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet for extra flavor.
8. Add the canned white beans, salt, and black pepper, stirring gently to combine.
9. Return the browned pork to the skillet, nestling it into the bean mixture.
10. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet with a lid.
11. Cook for 15 minutes, checking halfway to ensure the liquid is at a gentle simmer, not a boil.
12. Remove the lid and cook for an additional 5 minutes to slightly thicken the sauce.
13. Turn off the heat and let the dish rest for 2 minutes before serving.
During this resting time, the pork will become even more tender and absorb the herb-infused sauce. The beans soften just enough to hold their shape while mingling with the savory broth, creating a hearty texture. For a creative twist, serve it over creamy polenta or with crusty bread to soak up every last drop of the garlicky juices.
Tex-Mex Pork and Beans with Cornbread Topping
Sometimes the best comfort foods are the ones that come together easily, like this hearty Tex-Mex casserole that layers savory pork and beans under a golden cornbread crust. Start by gathering your ingredients and preheating the oven to 375°F.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Ground pork – 1 lb
– Canned pinto beans – 15 oz, drained
– Diced tomatoes – 14.5 oz
– Chili powder – 1 tbsp
– Cornmeal – 1 cup
– Flour – ½ cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Egg – 1 large
– Milk – ½ cup
– Vegetable oil – 2 tbsp
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with a little oil or cooking spray.
2. In a large skillet over medium-high heat, cook 1 lb of ground pork for 8-10 minutes, breaking it into small crumbles until no pink remains.
3. Tip: Drain any excess fat from the pork to keep the dish from being greasy.
4. Add the drained pinto beans, diced tomatoes, and 1 tbsp of chili powder to the skillet, stirring to combine.
5. Simmer the mixture for 5 minutes over medium heat, then pour it into the prepared baking dish, spreading it evenly.
6. In a medium bowl, whisk together 1 cup of cornmeal, ½ cup of flour, 1 tsp of baking powder, and ½ tsp of salt.
7. Tip: For a lighter cornbread, sift the dry ingredients to remove any lumps.
8. In a separate small bowl, beat 1 large egg, then mix in ½ cup of milk and 2 tbsp of vegetable oil until smooth.
9. Pour the wet ingredients into the dry ingredients, stirring just until combined—do not overmix.
10. Spoon the cornbread batter over the pork and bean layer in the baking dish, spreading it gently to cover.
11. Tip: Leave small gaps in the topping to allow steam to escape during baking.
12. Bake at 375°F for 30-35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
13. Let the casserole cool for 5-10 minutes before serving to allow the layers to set.
Upon serving, you’ll notice the cornbread forms a slightly crisp, golden crust that contrasts beautifully with the tender, saucy filling beneath. The pork and beans meld into a savory, mildly spiced base, perfect for scooping up with each bite of cornbread. For a creative twist, top individual portions with a dollop of sour cream or a sprinkle of fresh cilantro to brighten the flavors.
Apple Cider Braised Pork and Beans
Envision a cozy autumn evening where the aroma of sweet apples and savory pork fills your kitchen—this apple cider braised pork and beans delivers that comforting experience with minimal effort. Let’s walk through each step methodically to ensure success, even if you’re new to braising.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– Pork shoulder – 2 lbs
– Apple cider – 2 cups
– White beans – 2 cups (canned, drained)
– Onion – 1 large
– Garlic – 4 cloves
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 325°F to ensure even, low-temperature cooking for tender pork.
2. Dice the onion into ½-inch pieces and mince the garlic finely for even flavor distribution.
3. Pat the pork shoulder dry with paper towels—this helps achieve a better sear by removing excess moisture.
4. Heat olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
5. Season the pork shoulder all over with salt and black pepper, then sear it in the Dutch oven for 4-5 minutes per side until deeply browned.
6. Remove the pork from the pot and set it aside on a plate, leaving the rendered fat in the pot.
7. Add the diced onion to the pot and sauté for 5 minutes until translucent, stirring occasionally to prevent burning.
8. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
9. Pour in the apple cider, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits for added flavor.
10. Return the seared pork shoulder to the pot, nestling it into the liquid, and bring the mixture to a simmer.
11. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven to braise for 2 hours.
12. After 2 hours, remove the pot from the oven and check that the pork is fork-tender—it should shred easily when pulled with a fork.
13. Shred the pork directly in the pot using two forks, then stir in the drained white beans.
14. Return the uncovered pot to the oven and cook for an additional 30 minutes to allow the beans to absorb the flavors and the sauce to thicken slightly.
15. Remove from the oven and let it rest for 10 minutes before serving to allow the flavors to meld.
Succulent and rich, this dish features tender pork that melts in your mouth, balanced by the creamy texture of beans in a subtly sweet apple cider sauce. Serve it over creamy polenta or with crusty bread to soak up every drop, or try it as a hearty topping for baked potatoes for a comforting twist.
Jerk Seasoned Pork and Beans
Whether you’re craving a hearty weeknight meal or a flavorful dish to impress guests, this jerk-seasoned pork and beans combines bold Caribbean spices with comforting, familiar ingredients in a simple one-pot preparation. We’ll walk through each step methodically to ensure even beginners achieve a perfectly balanced, aromatic result.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Pork tenderloin – 1 lb
– Canned black beans – 15 oz can
– Jerk seasoning – 2 tbsp
– Olive oil – 1 tbsp
– Chicken broth – 1 cup
– Lime – 1
Instructions
1. Pat the pork tenderloin dry with paper towels, then cut it into 1-inch cubes. Tip: Drying the pork helps it brown better in the next step.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the pork cubes to the skillet in a single layer, cooking for 3–4 minutes per side until browned on all sides. Tip: Avoid overcrowding the skillet to ensure proper browning.
4. Sprinkle the jerk seasoning evenly over the browned pork, stirring for 30 seconds to coat and toast the spices.
5. Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to release any browned bits.
6. Drain and rinse the canned black beans, then add them to the skillet, stirring to combine.
7. Reduce the heat to medium-low, cover the skillet, and simmer for 15 minutes, stirring halfway through. Tip: Simmering covered helps the flavors meld without drying out the dish.
8. While simmering, cut the lime in half and juice one half, reserving the other for garnish.
9. After 15 minutes, remove the skillet from heat and stir in the lime juice. The finished dish features tender pork in a thick, aromatic sauce with beans that soak up the spicy-sweet jerk flavors. Serve it over rice for a complete meal or with warm tortillas for a handheld twist, garnished with extra lime wedges to brighten each bite.
Tomato Basil Pork and Beans
Often, a comforting meal doesn’t require a long list of ingredients or hours of effort. Our Tomato Basil Pork and Beans is a perfect example, combining savory pork, sweet tomatoes, and aromatic basil for a simple, satisfying dish that comes together in one pot. This recipe is designed to guide you through each step clearly, ensuring success even if you’re new to the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Ground pork – 1 lb
– Canned diced tomatoes – 1 (14.5 oz) can
– Canned cannellini beans – 1 (15 oz) can, drained and rinsed
– Fresh basil leaves – ¼ cup, chopped
– Olive oil – 1 tbsp
– Garlic – 2 cloves, minced
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
2. Add 1 lb of ground pork to the skillet, breaking it into small pieces with a wooden spoon.
3. Cook the pork for 5-7 minutes, stirring occasionally, until it turns brown and no pink remains. Tip: Avoid overcrowding the pan to ensure even browning.
4. Stir in 2 cloves of minced garlic and cook for 1 minute until fragrant.
5. Pour in 1 can of diced tomatoes with their juices, scraping the bottom of the skillet to incorporate any browned bits.
6. Add 1 can of drained and rinsed cannellini beans, ½ tsp of salt, and ¼ tsp of black pepper to the skillet.
7. Reduce the heat to medium-low, cover the skillet, and simmer the mixture for 15 minutes, stirring once halfway through. Tip: Simmering allows the flavors to meld without overcooking the beans.
8. Remove the skillet from the heat and stir in ¼ cup of chopped fresh basil leaves. Tip: Adding basil at the end preserves its bright flavor and color.
9. Let the dish rest for 2 minutes before serving to allow the sauce to thicken slightly.
After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it. A hearty and rustic dish, this Tomato Basil Pork and Beans boasts a tender texture from the beans and pork, balanced by the tangy sweetness of tomatoes and the fresh, herbal notes of basil. For a creative twist, serve it over creamy polenta or crusty bread to soak up the savory sauce, making it a versatile meal perfect for weeknights or casual gatherings.
Root Beer Glazed Pork and Beans
Let’s transform humble pantry staples into a sweet-and-savory classic with a nostalgic twist. This recipe combines the deep, caramel notes of root beer with tender pork and creamy beans for a comforting, hands-off meal that practically cooks itself.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– Pork shoulder – 2 lbs
– Root beer – 1 ½ cups
– Ketchup – ½ cup
– Yellow mustard – 2 tbsp
– Worcestershire sauce – 1 tbsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Canned navy beans – 2 (15.5 oz) cans
Instructions
1. Preheat your oven to 325°F.
2. Trim any large pieces of fat from the pork shoulder and cut it into 1-inch cubes.
3. In a large Dutch oven or oven-safe pot, combine the root beer, ketchup, yellow mustard, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Tip: For a richer glaze, use a full-flavored, non-diet root beer.
4. Add the cubed pork to the pot and stir to coat it evenly in the sauce.
5. Cover the pot with a tight-fitting lid and place it in the preheated oven.
6. Bake for 2 hours, resisting the urge to open the oven, which lets heat escape.
7. Carefully remove the pot from the oven. Tip: The pork should be fork-tender; if it resists, return it to the oven for another 15-20 minutes.
8. Drain and rinse the canned navy beans.
9. Stir the drained beans into the pot with the pork and sauce.
10. Return the uncovered pot to the oven and bake for an additional 30 minutes. Tip: This final uncovered bake allows the sauce to reduce and thicken into a glossy glaze.
11. Remove the pot from the oven and let it rest for 10 minutes before serving.
Kindly note the tender pork will shred easily with a fork, nestled in a thick, sticky glaze that balances sweet root beer with tangy mustard. The beans absorb all the rich flavors, making this a perfect, hearty centerpiece served over creamy mashed potatoes or with a side of crusty bread to soak up every last drop of sauce.
Pepperjack Cheese Stuffed Pork and Beans
Tired of the same old pork and beans? This Pepperjack Cheese Stuffed Pork and Beans recipe transforms a humble can into a gooey, spicy, and satisfying meal that’s perfect for a busy weeknight. We’ll walk through stuffing and baking the beans step-by-step to create a comforting dish with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Canned pork and beans – 2 (15 oz) cans
– Pepperjack cheese – 1 cup, shredded
– Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Open the 2 cans of pork and beans and pour them into a 9×9 inch baking dish, spreading them evenly.
3. Use a spoon to create 4 evenly spaced indentations in the beans, each about 2 inches wide and 1 inch deep.
4. Fill each indentation with ¼ cup of shredded pepperjack cheese, packing it lightly to prevent spillage.
5. Drizzle 1 tbsp of olive oil evenly over the top of the beans and cheese to help with browning.
6. Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is fully melted and bubbly.
7. Switch the oven to broil on high and broil for an additional 3-5 minutes, watching closely until the cheese turns golden brown with crispy edges.
8. Remove the dish from the oven using oven mitts and let it cool for 5 minutes before serving to allow the flavors to set.
When you dig in, you’ll find the beans are tender and saucy, while the pepperjack adds a creamy, spicy kick that melts into every bite. Serve it straight from the dish with crusty bread for scooping, or spoon it over rice for a heartier meal that’s sure to become a new favorite.
Chipotle Lime Pork and Beans
Let’s make a hearty, smoky-sweet dish that’s perfect for a cozy dinner. This recipe combines tender pork with beans in a zesty chipotle lime sauce, and it’s simpler than it sounds—just follow each step carefully.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Pork shoulder – 1 lb
– Olive oil – 1 tbsp
– Onion – 1, diced
– Garlic – 2 cloves, minced
– Chipotle peppers in adobo – 2, minced
– Chicken broth – 1 cup
– Canned pinto beans – 15 oz, drained
– Lime – 1, juiced
– Salt – ½ tsp
– Cilantro – ¼ cup, chopped
Instructions
1. Cut the pork shoulder into 1-inch cubes.
2. Heat the olive oil in a large pot over medium-high heat until it shimmers.
3. Add the pork cubes and cook for 5 minutes, stirring occasionally, until browned on all sides.
4. Tip: Don’t overcrowd the pot—browning in batches ensures a better sear.
5. Reduce the heat to medium and add the diced onion, cooking for 3 minutes until softened.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the minced chipotle peppers and cook for 30 seconds to release their smoky flavor.
8. Pour in the chicken broth, scraping the bottom of the pot to deglaze.
9. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 25 minutes.
10. Tip: Simmering slowly helps the pork become fork-tender without drying out.
11. Add the drained pinto beans and salt, stirring to combine.
12. Cover and cook for an additional 10 minutes until the beans are heated through.
13. Remove from heat and stir in the lime juice and chopped cilantro.
14. Tip: Adding lime juice at the end preserves its bright, fresh acidity.
15. Let the dish rest for 5 minutes before serving to allow the flavors to meld.
Deliciously tender pork mingles with creamy beans in a smoky, tangy sauce that’s both rich and refreshing. Serve it over rice or with warm tortillas for a complete meal, and garnish with extra cilantro or a dollop of sour cream to balance the heat.
Pork and Beans with Rosemary Brown Sugar Glaze
Ready to transform humble pantry staples into a comforting, flavor-packed meal? This pork and beans dish gets a sweet and savory upgrade with a simple rosemary brown sugar glaze, making it perfect for a cozy weeknight dinner or a casual weekend gathering. Let’s walk through each step together to ensure delicious results.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Pork tenderloin – 1 lb
– Canned navy beans – 2 (15 oz) cans
– Brown sugar – ¼ cup
– Fresh rosemary – 2 sprigs
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Pat the pork tenderloin dry with paper towels, then season it evenly with 1 tsp salt and ½ tsp black pepper.
3. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the pork tenderloin in the skillet for 3-4 minutes per side until golden brown.
5. Tip: Don’t move the pork while searing—this helps develop a flavorful crust.
6. Remove the skillet from heat and drain the liquid from 2 cans of navy beans into the sink.
7. Add the drained navy beans to the skillet, arranging them around the pork.
8. Strip the leaves from 2 sprigs of fresh rosemary and chop them finely.
9. In a small bowl, mix ¼ cup brown sugar with the chopped rosemary.
10. Sprinkle the brown sugar-rosemary mixture evenly over the pork and beans.
11. Tip: For deeper flavor, let the sugar-herb blend sit for 5 minutes before using to allow the oils to infuse.
12. Transfer the skillet to the preheated oven and bake for 15 minutes.
13. Remove the skillet from the oven and use a meat thermometer to check the pork’s internal temperature—it should read 145°F.
14. Tip: Rest the pork for 5 minutes before slicing to keep it juicy.
15. Slice the pork into ½-inch thick pieces and serve immediately with the glazed beans.
Every bite offers tender pork with a caramelized, aromatic crust and beans that are lightly sweetened with herbal notes. The glaze creates a sticky coating that clings beautifully to both components, making it ideal for scooping over mashed potatoes or pairing with a crisp green salad to balance the richness.
Smoked Sausage and Pork and Beans Skillet
Just when you need a hearty, no-fuss meal that comes together in one pan, this smoked sausage and pork and beans skillet delivers. It’s a classic combination that’s perfect for busy weeknights, requiring minimal prep and offering maximum flavor with simple ingredients. Follow these steps to create a satisfying dish that everyone will enjoy.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– Smoked sausage – 1 lb
– Onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Pork and beans – 2 (15 oz) cans
– Ketchup – ¼ cup
– Brown sugar – 2 tbsp
– Yellow mustard – 1 tbsp
– Vegetable oil – 1 tbsp
Instructions
1. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the smoked sausage, sliced into ½-inch rounds, and cook for 5–7 minutes, stirring occasionally, until browned on both sides. Tip: Don’t overcrowd the pan to ensure even browning.
3. Transfer the sausage to a plate, leaving about 1 tablespoon of oil in the skillet.
4. Add the diced onion to the skillet and cook for 3–4 minutes, stirring frequently, until softened and translucent.
5. Stir in the minced garlic and cook for 30 seconds, just until fragrant to avoid burning.
6. Pour in the pork and beans, ketchup, brown sugar, and yellow mustard, stirring to combine all ingredients thoroughly.
7. Return the browned sausage to the skillet, mixing it into the bean mixture.
8. Reduce the heat to medium-low, cover the skillet, and simmer for 10 minutes, stirring once halfway through, to allow the flavors to meld. Tip: Keep the lid on to prevent the sauce from reducing too quickly.
9. After 10 minutes, remove the lid and simmer uncovered for an additional 2–3 minutes until the sauce thickens slightly. Tip: Check the consistency—it should coat the back of a spoon without being too runny.
10. Remove the skillet from the heat and let it rest for 2 minutes before serving.
Uncover a dish where the smoky sausage pairs perfectly with the sweet and tangy beans, creating a comforting texture that’s both hearty and saucy. Serve it over rice or with crusty bread to soak up every bit of flavor, or top it with shredded cheese for an extra indulgent twist that makes it feel like a special treat.
Summary
Just imagine the cozy, delicious possibilities waiting in these 19 savory pork and beans recipes! From quick weeknight dinners to hearty weekend feasts, this roundup is your ticket to flavor. We’d love to hear which one becomes your new favorite—drop a comment below and don’t forget to share these tasty ideas on Pinterest for your fellow home cooks to enjoy!
