Yum! Pork and Beans from Scratch!
It’s a busy summer at the Sugar Blossom so I’ve been using my crockpot a lot more than usual. By the time I get home from the bakery, I’m usually starving so it’s a thrill to open the front door and smell a warm meal that’s ready to be eaten.
In my pork and beans from scratch recipe, I use pork butt and dried black beans. This cut of pork is typically sold in 4 pound portions so I use half and then freeze the remainder for future dishes. This recipe is quick to pull together – the hardest thing is remembering to soak the dried beans overnight!
The pork and beans cook for 3 hours on high and 6 hours on low, resulting in melt in your mouth pork and creamy, soft (but not mushy!) beans. This dish is delicious on its own, but if you’re looking to supplement it with some sides, I’d recommend Parker House rolls and some sautéed haricot verts.
PORK AND BEANS FROM SCRATCH
- 1 cup black beans (dried)
- 2 cups water (for soaking beans)
- 1/2 Large yellow onion (small diced)
- 1/2 cup dark brown sugar (packed)
- 2 cups water
- 1 bouillon cube
- 1 teaspoon ground mustard
- 1/2 cup ketchup
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 2lb pork butt (cut into small, bite-sized cubes)
|Soak beans in the water overnight. |
|Add remaining ingredients except pork into crockpot and whisk well. Stir in the pork pieces and drained beans. |
|Cook on high 3 hours; then low for 6 hours. |