Comfy Cuisine: Slow-Cooker Pork 'n' Beans

by •

Nothing says Americana like a good ole can of Pork ‘n’ Beans.  This is a little different twist to the traditional beans that you remember from your childhood.  I could eat them hot or cold.  But what about that little piece of pork fat at the top of the can?  Does that really make them Pork ‘n’ Beans?  Here’s a recipe that we can say is REALLY Pork ‘n’ Beans.

  • 1 lb. dry pinto beans, picked over (or any bean you like)
  • 1 lb. pork tenderloin, trimmed of fat and cut into 1/2-inch chunks
  • 2 oz. pancetta or bacon, diced
  • 1 red or green pepper, finely chopped
  • 1 sweet onion, finely chopped
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, minced
  • 1/2 cup ketchup
  • 1/3 cup brown sugar
  • 1/4 cup molasses
  • 1 15 ounce can diced tomatoes, undrained
  • Salt and Pepper to taste


Place beans in a large pot and cover with water by about 3 inches.  Bring to a boil.  Boil for 2 minutes, cover and let stand off heat for one hour.  After an hour, drain and rinse soaked beans and transfer to a 5 to 6 quart slow cooker.  Add enough hot tap water to cover by 1 inch  Cook for 2 hours on high.


Add pork, bell pepper, onion, garlic, jalapeno, ketchup, molasses and tomatoes and cook for 3 more hours on high.  Toward the end of cooking time, cook pancetta or bacon until crisp.  Add to slow-cooker including rendered fat from the bacon.  


At this point, I was losing patience with the slow-cooker.  The beans were just beginning to bubble and the cooking time was almost up.  I put them in the oven @350 degrees F. for an additional hour and the sauce thickened perfectly.

The inspiration for serving the grilled garlic bread with the beans came from a friend of mine from the UK, where they traditionally eat “beans on toast”.  It’s one of their comfort foods.  



~Adapted from Clean Eating