Servings: 8 people
Calories: 396kcal
Ingredients
For The Beans
- 1 pound dry White Beans soaked overnight
- ½ pound Smoked pork
- ⅓ cup Molasses
- 1 tablespoon Brown sugar
- 2 teaspoons Worcestershire sauce
- 2 tablespoons Cider Vinegar
- ½ teaspoon Allspice
- ½ teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- ½ medium Red Onion diced
For The Tomato Sauce
- 1 cup San Marzano Tomatoes
- ½ teaspoon Dried Thyme
- 4 cloves Garlic
- ½ teaspoon Smoked Paprika
Instructions
For The Tomato Sauce
- Poor tomatoes, a cup of water, garlic cloves, herbs, paprika into blender and puree until smooth.
For The Beans
- Soak the beans overnight in water.
- Mix the dry spices (allspice, paprika, salt, pepper) in a small bowl or ramekin. Set aside.
- Heat a saucepan over medium high heat. Add the pork for a quick sear to render some of the fat. Remove and set aside.
- Add a tablespoon of olive oil plus the onions and saute 2-3 minutes until onions become a bit translucent. Add a quarter of the spices. Mix well.
- Add beans, half the remaining spices, molasses, brown sugar, tomato puree, 2 cups of water and the Worcestershire. Mix well.
- Add the pork and remaining spices. Simmer for 2-3 hours until beans are soft but not full onslaught creamy and the sauce has reduced to a thicker consistency.
- Add cider vinegar the last 15 minutes of cooking stirring in well.
Notes
To maximize flavor in your pork and beans recipes and create a truly mouthwatering dish, consider incorporating these tips and techniques:
- Choose Quality Pork:
- Start with high-quality pork. Whether you choose bacon, pork shoulder, ham hocks, or another cut, the better the quality, the more flavor it will impart to the dish.
- Browning for Depth:
- Brown the pork before slow-cooking. This step enhances the flavor by creating a Maillard reaction, resulting in a deeper, more complex taste.
- Layered Aromatics:
- Sauté aromatics like onions, garlic, and sometimes bell peppers in the rendered fat. This builds a flavor foundation for the beans and sauce.
- Tomato Magic:
- Use quality tomato products or fresh tomatoes for the sauce. Tomatoes add acidity and sweetness, balancing the richness of the pork. San Marzanos are the way to go!
- Seasoning Sensibly:
- Season at every stage. Add salt and pepper incrementally, tasting as you go. Don't forget other seasonings like herbs, spices, and a touch of sweetness to achieve a well-balanced flavor profile.
- Slow-Cooking Magic:
- Embrace the slow cook method. The longer the pork and beans simmer together, the more the flavors meld and intensify. Patience pays off in the world of slow-cooked dishes. I'm not much of a slow cooker user, but if you can't help but live in the fast lane, perhaps a crockpot is the play for you.
- Add Umami Boosters:
- Enhance umami with ingredients like Worcestershire sauce, soy sauce, or a splash of balsamic vinegar. These umami-rich elements deepen the overall flavor.
- Finish with a Touch of Acid:
- Consider a squeeze of fresh lemon juice or a dash of apple cider vinegar just before serving. This touch of acidity can brighten the flavors and cut through the richness.
- Customize with Heat:
- If you like a bit of heat, consider adding chili flakes, hot sauce, or diced jalapeños to spice things up. Heat can add an extra layer of complexity to the dish.
- Rest and Reheat:
- Allow the dish to rest before serving. This gives the flavors an opportunity to meld further. Reheating leftovers can often intensify the taste, making the dish even more flavorful the next day.
Nutrition
Calories: 396kcal | Carbohydrates: 49g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 20mg | Sodium: 232mg | Potassium: 1372mg | Fiber: 9g | Sugar: 14g | Vitamin A: 105IU | Vitamin C: 4mg | Calcium: 186mg | Iron: 7mg
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