Best 4 Slow Cooked Pork Beans Recipes

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Indulge in a culinary journey with our slow-cooked pork and beans extravaganza! This hearty and flavorful dish, steeped in Southern tradition, promises to tantalize your taste buds with every bite. Embark on a culinary adventure as we unveil a collection of delectable recipes, each offering a unique spin on this classic comfort food. From the smoky and savory traditional Southern-style pork and beans to the tangy and sweet rendition infused with molasses and brown sugar, our diverse selection caters to every palate.

Prepare to savor the rich, succulent pork that melts in your mouth, complemented by the tender, melt-in-your-mouth beans. Dive into a symphony of flavors where the smoky notes of bacon and ham harmonize with the earthy sweetness of onions, peppers, and garlic. Delight in the contrasting textures of crisp bell peppers and the velvety smoothness of the slow-cooked pork, all enveloped in a luscious sauce that sings with Southern charm.

But our culinary expedition doesn't stop there. We venture beyond the traditional boundaries of pork and beans, introducing exciting variations that will redefine your perception of this classic dish. Discover the vibrant flavors of our Caribbean-inspired pork and beans, where the warmth of Jamaican jerk seasoning ignites your senses, or embark on a taste of Tex-Mex with our chili-infused pork and beans, where a symphony of spices dances upon your palate.

Get ready to embark on a culinary adventure that will satisfy your cravings and leave you longing for more. Our slow-cooked pork and beans extravaganza is a testament to the versatility and allure of this humble dish. Prepare to tantalize your taste buds and create unforgettable meals that will become cherished family favorites.

Here are our top 4 tried and tested recipes!

SLOW-COOKED PORK AND BEANS



Slow-Cooked Pork and Beans image

I like to get this dish started before leaving for work in the morning. When I get home, my supper's ready! It's a hearty slow cooker meal that is also good for a potluck. A generous helping of tender pork and beans is perfect alongside a slice of warm corn bread. -Patricia Hager, Nicholasville, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 12 servings.

Number Of Ingredients 6

1 boneless pork loin roast (3 pounds)
1 medium onion, sliced
3 cans (15 ounces each) pork and beans
1-1/2 cups barbecue sauce
1/4 cup packed brown sugar
1 teaspoon garlic powder

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. Top with onion. In a large bowl, combine the beans, barbecue sauce, brown sugar and garlic powder; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; shred with two forks. Return meat to slow cooker; heat through.

Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 404mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 24g protein.

SLOW-COOKED PORK & BEANS



Slow-Cooked Pork & Beans image

Bacon adds subtle smokiness to this hearty side dish that's loaded with flavor. Brown sugar, vinegar and a hint of molasses make the sauce irresistible! -Sue Livermore, Detroit Lakes, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 6h25m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 12

1 package (1 pound) sliced bacon, chopped
1 cup chopped onion
2 cans (15 ounces each) pork and beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) butter beans, rinsed and drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 cup packed brown sugar
1/2 cup cider vinegar
1 tablespoon molasses
2 teaspoons garlic powder
1/2 teaspoon ground mustard

Steps:

  • In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Remove to paper towels to drain., In a 4-qt. slow cooker, combine the remaining ingredients; stir in bacon mixture. Cover and cook on low for 6-8 hours or until heated through.

Nutrition Facts : Calories 319 calories, Fat 7g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 802mg sodium, Carbohydrate 54g carbohydrate (24g sugars, Fiber 9g fiber), Protein 14g protein.

SLOW-COOKED PORK SHOULDER WITH BRAISED WHITE BEANS



Slow-Cooked Pork Shoulder with Braised White Beans image

This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.

Categories     Bon Appétit     Pork     Bean     Spinach     Braise     Sage     Garlic     White Wine     Wine     Dinner     Wheat/Gluten-Free     Winter

Yield 4 servings

Number Of Ingredients 24

Pork:
1 (6-lb.) bone-in pork shoulder (Boston butt), fat cap trimmed to 1/4 inch
3 tablespoons Diamond Crystal or 5 teaspoons Morton kosher salt, plus more
8 fresh bay leaves, divided
1/4 cup sage leaves, plus 4 large sprigs
4 tablespoons olive oil, divided
1 head of garlic, halved crosswise
9 juniper berries
4 black peppercorns
3 cups dry white wine
1/4 cup best-quality red wine vinegar
Beans
1 large beefsteak tomato, halved crosswise
1 head of garlic, halved crosswise
4 large sprigs sage
2 cups coco nano or cannellini (white kidney) beans, soaked overnight, drained
2 tablespoons plus 1/4 cup olive oil
Kosher salt
Greens and assembly:
2 bunches mature spinach, tough stems removed
Kosher salt
2 tablespoons olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
Flaky sea salt

Steps:

  • Pork:
  • Sprinkle pork all over with 3 Tbsp. or 5 tsp. salt. Tear 4 bay leaves and 1/4 cup sage leaves into small pieces and scatter over pork. Place pork on a wire rack set inside a rimmed baking sheet and cover loosely with plastic wrap; chill 12 hours.
  • Let pork sit at room temperature 1 hour. This will help it cook evenly.
  • Preheat oven to 450°F. Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook pork, turning occasionally, until browned on all sides, 15-20 minutes. Transfer pork to a large plate.
  • Remove pot from heat and pour off any fat. Discard fat and any leaves in pot; wipe out pot. Add remaining 2 Tbsp. oil to pot along with garlic, juniper berries, peppercorns, sage sprigs, and remaining 4 bay leaves. Cook over low heat until garlic just starts to brown around the edges, about 1 minute. Pour in wine and vinegar. Return pork to pot, placing fat side up, and cover with parchment paper, tucking edges down around sides of pork (this prevents it from drying out). Cover pot with a lid, transfer to oven, and cook pork 30 minutes. Reduce oven temperature to 300° and cook, turning pork every 30 minutes or so and adding a splash of water if braising liquid is reducing too quickly, until meat is very tender and pulling away from the bone, 2 1/2-3 hours.
  • Let pork sit until cool enough to handle. Remove bones; discard. Shred meat into 2"-3" pieces, removing any excess fat (it should pull apart very easily but still hold together in pieces). Transfer meat to a large saucepan and strain braising liquid over; discard solids. Cover and keep warm over lowest heat until ready to serve.
  • Beans:
  • Combine tomato, garlic, sage, beans, and 2 Tbsp. oil in a large pot. Pour in cold water to cover by 1 1/2" and bring to a simmer over medium heat, skimming foam from surface as needed. Reduce heat so that liquid is at a very gentle simmer; cook until beans are almost tender but still slightly starchy in the centers (you want them to be about 75 percent cooked), 35-45 minutes. Preheat oven to 300°F while the beans are still cooking.
  • Remove beans from heat; season with several generous pinches of salt and add remaining 1/4 cup oil. Transfer to oven and bake without disturbing beans (you want a film to form on the surface) until tender, 15-25 minutes. Finishing the beans in the oven ensures that they are evenly cooked and creamy. Turn off oven and leave beans inside to keep warm until ready to serve.
  • Greens and assembly:
  • Working in 2 batches, cook spinach in a large pot of boiling salted water until tender and no bite remains, about 2 minutes. Drain in a colander and let cool slightly, then squeeze out excess water.
  • Heat 2 Tbsp. oil in a medium skillet over medium and cook garlic, stirring, until softened and barely golden, about 1 minute. Add spinach and stir just to coat leaves in oil and warm through.
  • To serve, spoon beans plus a bit of their cooking liquid onto plates. Arrange several pieces of pork and spinach over beans. Drizzle with oil and sprinkle with sea salt.
  • Do Ahead
  • Beans can be made 1 day ahead. Let cool in liquid; cover and chill. Reheat gently before serving.

SLOW-COOKED PORK & BEANS



Slow-Cooked Pork & Beans image

From toh "Simple & Delicious" magazine. I used Splenda Brown Sugar Blend for the brown sugar. It was a little sweeter than I liked, so next time I will cut back on the sugar and vinegar. It's a good dish to serve to a crowd. I added some smoked sausage on top of the beans an hour before it was done.

Provided by ohgal

Categories     Easy

Time 6h20m

Yield 4 quarts, 12 serving(s)

Number Of Ingredients 12

1 lb bacon, chopped
1 cup onion, chopped
2 (15 ounce) cans pork and beans, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 1/4 ounce) can lima beans, rinsed and drained
1 (15 ounce) can butter beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 cup brown sugar, packed
1/2 cup cider vinegar
1 tablespoon molasses
2 teaspoons garlic powder
1/2 teaspoon ground mustard

Steps:

  • In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Remove to paper towels to drain.
  • In a 4-quart slow cooker, combine the remaining ingredients; stir in bacon mixture. Cover and cook on low for 6-7 hours or until heated through.

Tips:

  • Choosing the Right Beans: Use dried beans for a more flavorful and economical option. Soak them overnight or for at least 8 hours before cooking to reduce cooking time.
  • Slow Cooker Magic: Utilize the slow cooker's ability to tenderize tough cuts of meat and create fall-off-the-bone pork. Set it on low for 8-10 hours or high for 4-6 hours.
  • Flavorful Additions: Enhance the pork and beans with aromatic vegetables like onions, garlic, bell peppers, and celery. Add herbs like thyme, rosemary, and bay leaves for depth of flavor.
  • Smoky Touch: Incorporate smoked paprika, liquid smoke, or a smoked ham hock to impart a delightful smoky flavor to the dish.
  • Sweetness and Tang: Balance the savory flavors with a touch of sweetness from brown sugar, maple syrup, or molasses. Add a splash of vinegar or lemon juice for a tangy contrast.
  • Thickening the Sauce: If you prefer a thicker sauce, mash some of the beans against the sides of the slow cooker or use a cornstarch slurry towards the end of cooking.

Conclusion:

Slow-cooked pork and beans is a classic comfort food that combines tender pork, flavorful beans, and a rich sauce. With the convenience of a slow cooker, you can create this hearty and satisfying dish with minimal effort. Experiment with different ingredients and techniques to tailor the recipe to your taste preferences. Whether you serve it as a main course or a side dish, this versatile dish is sure to be a hit at your next gathering. Enjoy the deliciousness of slow-cooked pork and beans, a timeless culinary delight that never fails to impress.

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