Meaty Baked Beans

Meaty Baked Beans

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon vegetable oil

  • 1

    onion, chopped fine

  • 4

    garlic cloves , minced

  • 6

    cups water

  • 1

    (2½- to 3-pound) boneless smoked pork shoulder roast (see note), cut into 4 pieces

  • 1

    pound pink beans , soaked overnight and drained

  • 1

    cup ketchup

  • ½

    cup packed dark brown sugar

  • ¼

    cup spicy brown mustard

  • Pepper


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 11⁄2 cups of water and continue baking. You can use boneless smoked ham in place of boneless smoked pork shoulder. 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 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, uncov- ered, 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.)


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