Ingredients
- 2 cups cranberry, pinto, red, kidney or pink beans, rinsed and picked over
- 2 tablespoons neutral oil, like corn or canola
- ½ pound slab bacon, cut into 1/2-inch cubes
- 3 pounds boneless pork butt or shoulder
- Salt and pepper
- 2 large yellow onions, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 1 tablespoon tomato paste
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons molasses
- 2 bay leaves
- 1 ½ cups chicken broth (canned is fine)
- Nutritional Information
Nutritional analysis per serving (6 servings)
723 calories; 48 grams fat; 15 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 7 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 48 grams protein; 166 milligrams cholesterol; 861 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
At least 6 servings
Preparation
- Soak beans in water to cover for several hours, or combine them in a saucepan with cold water to cover and simmer for about 10 minutes.
- Heat oven to 350 degrees. Put oil in a large casserole or Dutch oven, and turn heat to medium-high. Add bacon and cook, stirring occasionally, while you trim pork of excess fat and cut it into 2-inch cubes. When bacon is nicely browned, add pork, a bit at a time, and cook until nicely browned, sprinkling with salt and pepper as it cooks.
- Add onions and garlic and cook until they soften a bit, then add remaining ingredients, including 2 teaspoons ground black pepper and drained beans. Stir and barely cover with water.
- Bring to a bare simmer on stove top, then cover and put in oven. Cook for 2 hours, one with lid on, one with lid off. Check occasionally, adding a splash of water if necessary.
- When beans are done, check for seasoning, adding salt if necessary. Serve immediately, or keep warm in a low oven or over a low flame, or refrigerate and reheat when ready to serve.
2 hours
Dining and Cooking