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Pork and Beans (fancy version)
30 minutes
Main Dish
0 of 0
5(1)
211 cal/serving
Jeff Delaney
Ingredients
  1. 1lb (453.6glb → g) Pork Butt cut into 1-inch cubes (I used leftover pork chop)
  2. 1medium (≈110gestimated from: Onions, raw [medium (2-1/2" dia)]) Onion chopped
  3. 1tbsp (≈8.5gestimated from: Garlic, raw [cup]) Garlic minced
  4. 2tbsp (≈32gestimated from: Tomato products, canned, paste, without salt added [tbsp]) Tomato Paste
  5. 15 1/2oz (439.4goz → g) Cannellini Beans, canned drained
  6. 1cup (≈240gestimated from: Soup, stock, chicken, home-prepared [cup]) Chicken Stock more or less if necessary
    7. optional
  7. 2tsp (≈14.1gestimated from: Honey [cup]) Honey
  8. 2tsp (≈10gestimated from: Vinegar, red wine [tsp]) Red Wine Vinegar
Steps
  1. 1 Season pork with salt and pepper and whatever other herbs or spices you like. Brown pork on all sides in a very hot pan with a little bit of oil.
  2. 2 Remove pork from pan and saute onions and garlic.
  3. 3 Add tomato paste and fry until fragrant and darkened slightly.
  4. 4 Add drained beans and stir. Add chicken stock. Reduce heat and simmer until thickened.
  5. 5 Add pork back to pan and simmer until pork is cooked. If desired, add a dash of honey for sweetness and/or a dash of red wine vinegar for acid. Season to taste with salt and pepper and serve.
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