Sides (Meaty Baked Beans)

By chefbobby

Begin checking for doneness after 2 hours of uncovered baking. If the sauce has thickened but the beans are not yet tender, add up to 1-1/2 cups of water and continue baking. You can use boneless smoked ham in place of boneless pork shoulder.

Ingredients

• 1 Tbsp vegetable oil
• 1 onion, chopped fine
• 4 garlic cloves, minced
• 6 cups water
• 1 (2 1/2-to 3-pound) boneless smoke pork shoulder roast, cut into 4 pieces
• 1 pound pink beans, soaked overnight and drained
• 1 cup ketchup
• 1/2 cup packed dark brown sugar
• 1/4 cup spicy brown mustard
• Pepper

Preparation

Step 1

1) Season Beans- Adjust oven rack to middle position and heat oven to 350 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add water, pork and beans and bring to a boil. Cover, transfer to oven, and cook until beans are just beginning to soften, about 1 hour.

2) Finish Beans- Stir in ketchup, brown sugar and mustard. Bake, uncovered, until beans are completely tender and sauce is slightly thickened, 2 to 3 hours. Remove pork from pot and transfer to plate. When cool enough to handle, cut pork into bite-size pieces and return to pot; discard fat. Season with pepper. Serve. (Beans can be refrigerated in airtight container for 3 days.)