This stewed beans with pork recipe is perfect for a cozy fall meal. It’s packed with smoky pork, tasty beans, and yummy vegetables, all cooked together in a delicious broth. It’s warm, filling, and great for sharing with family on a chilly day. This dish is super comforting and easy to make in just one pot, so it’s perfect for busy weeknights too!
Why You’ll Love Stewed Beans with Pork
You’ll love this dish because it’s so hearty and full of flavor! The smoky pork and sausage mix perfectly with the creamy beans and soft potatoes. Plus, it’s a one-pot meal, which means you don’t have to do a lot of dishes. It’s perfect for a chilly evening or when you’re craving something warm and comforting. It’s also really easy to make and tastes even better the next day!
Ingredient Information and Substitutes
- Oil: Used to cook the bacon and veggies. You can use olive oil, canola oil, or even butter if you prefer.
- Bacon strips: Adds a smoky, savory flavor to the stew. If you don’t have bacon, you can use ham or leave it out for a lighter option.
- Onion and carrots: These vegetables add sweetness and flavor to the stew. Bell peppers can be used if you want to change things up.
- Garlic: Gives the stew a delicious, savory taste. If you don’t have fresh garlic, you can use garlic powder instead.
- Pork: Makes the stew hearty and tender. You can use chicken or beef instead, but the cooking time may change.
- Polish sausage: Adds a smoky, slightly spicy flavor. Any sausage like chorizo or even hot dogs can work too if your options are limited.
- Pinto beans: Make the stew thick and filling. Kidney beans are good substitutes if you don’t have pinto beans on hand.
- Bay leaves, paprika, and marjoram: These spices add depth and flavor. Oregano or thyme can replace marjoram if needed.
- Potatoes: Make the stew more filling and creamy. Sweet potatoes or even cauliflower are good alternatives.
- Heavy cream and cornstarch: Makes the stew creamy and thick. If you don’t have heavy cream, milk or a dairy-free alternative works, and flour can be used instead of cornstarch.
- Parsley: Used for garnish to add a fresh taste and color. You can use cilantro or green onions as well.
Cooking Tips and Advice
- Cook the bacon and pork first: This step adds a lot of flavor to the stew, so don’t skip it!
- Season as you go: Add salt and pepper to each layer as you cook to bring out the flavors. Just be sure to taste so that you don’t overdo it.
- Simmer slowly: Letting the stew simmer on low to medium heat helps the flavors blend together and makes the meat tender.
- Stir occasionally: This prevents the stew from sticking to the pot and helps the potatoes cook evenly.
- Let it rest: The stew tastes even better if you let it sit for a few minutes before serving. This allows the flavors to mix and settle.
How to Serve This Dish
Serve this delicious stewed beans with pork in deep bowls so you get all the tasty broth with every bite. Sprinkle some fresh parsley on top for a pop of color and extra flavor. It’s great on its own or with some crusty bread to soak up the yummy sauce. You can also serve it over rice or with a side salad for a complete meal. Enjoy!
Stewed beans with pork
Ingredients
- 1 tablespoon oil
- 2 bacon strips chopped
- 1 onion chopped
- 2 carrots chopped
- Salt and pepper
- 4 garlic cloves minced
- 1 pound pork chopped
- 1 polish sausage sliced
- 1 can pinto beans
- 2 bay leaves
- 1 tablespoon paprika
- 1 tablespoon marjoram
- 6 cups water
- 1 cup potatoes chopped
- 1/4 cup heavy cream
- 1 tablespoon cornstarch
- Parsley to garnish
Instructions
- Heat a dutch or heavy pot over medium heat. When ready, add the chopped bacon and fry for about 2-3 minutes, until it starts to crisp slightly.
- Next, add the onions and carrots. Saute for about 5-6 minutes until the onions are translucent. Season with salt and pepper. Add the garlic.
- Add the chopped pork and sear on a few sides. It’s okay if you’re lazy and only do one or two. When ready, add the sausage.
- Add in the can of pinto beans, followed by the bay leaves, paprika, marjoram, and enough water to cover everything. Bring to a boil.
- When it starts to boil, lower the heat and cover for about 20-25 minutes.
- Next, add the chopped potatoes and simmer, covered, for another 15 minutes.
- Add in a splash of heavy cream, mixed with cornstarch. Simmer for a final 5 minutes, being sure to stir occasionally.
- Serve in bowls, and garnish with parsley.
Nutrition
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