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Pork and Beans

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Pork and Beans

  • Non Veg
    • 1 hr 20 mins
    • Serves 6
    • Easy



    A classic American dish, Pork, and Beans is a hearty, tangy, spicy and delicious combination of succulent pork loin and beans. The combination of a plethora of flavors makes this dish a winner on every dinner table.

    The best part about this recipe is that you can use any kind of beans you like. Today, we will make this delectable dish with kidney beans. It is a staple in almost all Indian household. In this version of the all-American dish, we will add a zingy Indian touch to make it a super special family dinner recipe.

    Health Benefits

    Pork is an excellent and one of the most consumed sources of proteins in the world. Kidney beans are considered to be one of the healthiest foods available. Together, this dish is a powerhouse of protein. However, for health-conscious people, it is better to avoid any extra fat in the form of bacon. It is also good to remove any extra fat from the pork loin before cooking it. However, this might dry out the meat as it would lose moisture rapidly.

    Kidney beans contain a huge amount of molybdenum and folate. It is also a rich source of cholesterol-lowering fibers, thus reducing chances of heart-attacks.

    If you want to indulge in something delicious and want to cook something special for your family, pork and beans is surely a great way to do so.

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    How to Make Pork and Beans

    1. If you are making this recipe from scratch, you will have to put in some effort to roast the pork loin first. For this, make a dry rub of salt, pepper, smoked paprika and garlic powder. Rub this on the pork loin really well and bake in a pre-heated oven at 160C for about an hour and 20 minutes. Rest it for a while before carving it into slices.
    2. Soak the kidney beans in salted water overnight. Drain and pressure cook it till ¾ done.
    3. Heat a non-stick pan and sear the bacon strips till crispy.
    4. In the bacon fat, add the olive oil and onions. Fry till almost crispy. Add the garlic and sauté some more.
    5. Add the barbeque sauce, brown sugar, smoked paprika, and salt. Use a whisk to remove any lumps.
    6. After the sugar has melted, add the kidney beans and sliced pork.
    7. Cook it till the sauce has thickened and the kidney beans have become tender.
    8. Turn off the heat and let it rest for a while.
    9. Chop up the bacon into crumbs and sprinkle on top. Serve hot!


    Pork and beans is so popular in America that a very popular soup company sells more than hundred million pork and beans cans a year.

    Commercially viable and canned pork and beans we first sold in America in the 1880s. But they only became popular when H. J Heinz came out with their special pork and beans version in 1895.

    In fact, one of the most popular versions of the dish is made with the base as tomato sauce.

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