The Best Homemade Pork and Beans (Next Level)

Smoky, Sticky & Soul-Deep: Homemade Pork ’n Beans with Tender Pork Belly and Molasses-Laced Goodness

Now listen up, this ain’t those Van Camp’s canned beans—this is old school homemade pork and beans recipe, stewed low and righteous in a dutch oven, just how your favorite flavorphile Marwin likes it.

We’re talkin’ tender white beans slow-simmered in a tomato sauce with smoky pork belly (no salt pork here!), kissed with molasses, brown sugar, and a hit of Worcestershire sauce for that deep, soulful bassline of flavor. The molasses make these sweet like baked beans. Let it bubble low and lazy for about 2 hours, just enough time to put on Isaac Hayes’ “Bumpy’s Lament” and let that groove marinate right alongside your pot.

Beats and Eats (music to pair with Pork N Beans)

Isaac Hayes’ “Bumpy’s Lament” pairs perfectly with homemade pork ’n beans because both are smooth, low-simmered, and built from deep, soulful layers. That track creeps in soft and steady, like a pot of beans just starting to bubble—no rush, all mood. It’s got that smoky swagger, a touch of funk, and an undercurrent of sweetness—just like the dish, where molasses and brown sugar ride shotgun next to smoked pork belly and tender beans.

That smoked pork belly? It’s the funk in your bite—swap with smoked pork shoulder. And those San Marzano tomatoes? They bring that sweet-acid balance that makes the whole pot hum. The molasses gives you that sticky, slow-roasted sweetness; brown sugar smooths out the edges; and Worcestershire drops that umami mic. Definitely go with white beans (great northern beans or cannellini) over let's say pinto beans.

This is a pork and beans remix, smooth and thick with flavor, built for flavor seekers who want to ride the soul train of comfort food.

Right at the end of cooking add a bit of apple cider vinegar. Serve up the delicious beans with Grandma's warm hot water cornbread, a side of Southern collard greens, and smoked chicken thighs.

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Homemade Pork and Beans

Unleash the rich flavors of our homemade pork and beans, elevated with the smoky goodness of premium smoked pork belly. A hearty classic for unforgettable meals!

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Prep Time: 10 minutes minutes

Cook Time: 3 hours hours

Course: Main Course

Cuisine: American

Servings: 8 people

Calories: 396kcal

Author: Marwin Brown

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:

1. • 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.

• • 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.

•  

• • 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.

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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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