Get ready to transport your taste buds to the rustic kitchens of the American South with this mouthwatering Southern Beans and Pork recipe! Imagine a dish so rich in flavor and history that it tells a story with every single bite. This isn't just a meal - it's a soul-warming experience that combines tender, creamy beans with succulent, caramelized pork in a way that will make your family beg for seconds. Whether you're a home cook looking to impress or someone craving authentic Southern comfort food, this recipe is about to become your new favorite go-to dish that promises to fill your home with irresistible aromas and create memories around the dinner table.
Ingredients
- 1 pound dried beans (pinto or navy)
- 1 pound pork shoulder, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups water
- Salt and pepper to taste
Instructions
- Sort and rinse the dried beans thoroughly, removing any small stones or damaged beans. Place beans in a large bowl and cover with cold water, allowing them to soak overnight or for at least 8 hours.
- After soaking, drain and rinse the beans completely. Set aside while preparing the other ingredients.
- In a large heavy-bottomed pot or Dutch oven, heat a small amount of oil over medium-high heat. Add the diced pork shoulder and brown on all sides, creating a rich caramelized exterior, which will add depth to the dish's flavor.
- Add chopped onions to the pot and sauté with the pork until the onions become translucent and slightly golden, approximately 4-5 minutes.
- Introduce minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic.
- Add the soaked beans to the pot along with 4 cups of water. Ensure the liquid covers the beans by at least one inch.
- Bring the mixture to a full boil, then reduce heat to low and cover the pot. Simmer gently, stirring occasionally to prevent sticking.
- Cook for approximately 1 hour or until beans are tender and pork is fully cooked. Add additional water if needed to maintain moisture.
- Season with salt and pepper to taste during the last 15 minutes of cooking.
- Once beans are creamy and pork is tender, remove from heat and let rest for 10 minutes before serving.
- Serve hot, optionally garnished with fresh chopped parsley or green onions.
Tips
- Soaking is Crucial: Always soak your dried beans overnight. This not only reduces cooking time but also helps eliminate some of the complex sugars that can cause digestive discomfort.
- Don't Rush the Browning: Take your time caramelizing the pork shoulder. Those golden-brown edges are where the deep, rich flavor develops.
- Low and Slow is the Secret: Simmer the beans gently to ensure they become creamy and tender without falling apart.
- Water Management: Keep an eye on the liquid level during cooking. Add more hot water if the beans look dry to prevent burning.
- Seasoning Wisdom: Wait until the beans are almost done before adding salt, as adding it too early can make the beans tough.
- Let it Rest: Always allow the dish to rest for 10 minutes after cooking. This helps the flavors meld and the beans absorb any remaining liquid.
- Storage Tip: This dish actually tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 60mg
