BOSTON BEANS AND PORK

Boston Beans And Pork image

Provided by Mark Bittman And Sam Sifton

Time 2h

Yield At least 6 servings

Number Of Ingredients 13

Previous Next

Ingredients

2 cups cranberry, pinto, red, kidney or pink beans, rinsed and picked over
2 tablespoons neutral oil, like corn or canola
1/2 pound slab bacon, cut into 1/2-inch cubes
3 pounds boneless pork butt or shoulder
Salt and pepper
2 large yellow onions, peeled and chopped
4 cloves garlic, peeled and chopped
1 tablespoon tomato paste
2 tablespoons Dijon mustard
2 tablespoons maple syrup
2 tablespoons molasses
2 bay leaves
1 1/2 cups chicken broth (canned is fine)

Steps:

Soak beans in water to cover for several hours, or combine them in a saucepan with cold water to cover and simmer for about 10 minutes.
Heat oven to 350 degrees. Put oil in a large casserole or Dutch oven, and turn heat to medium-high. Add bacon and cook, stirring occasionally, while you trim pork of excess fat and cut it into 2-inch cubes. When bacon is nicely browned, add pork, a bit at a time, and cook until nicely browned, sprinkling with salt and pepper as it cooks.
Add onions and garlic and cook until they soften a bit, then add remaining ingredients, including 2 teaspoons ground black pepper and drained beans. Stir and barely cover with water.
Bring to a bare simmer on stove top, then cover and put in oven. Cook for 2 hours, one with lid on, one with lid off. Check occasionally, adding a splash of water if necessary.
When beans are done, check for seasoning, adding salt if necessary. Serve immediately, or keep warm in a low oven or over a low flame, or refrigerate and reheat when ready to serve.

Nutrition Facts : @context http, Calories 683, UnsaturatedFat 25 grams, Carbohydrate 22 grams, Fat 44 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 15 grams, Sodium 1013 milligrams, Sugar 14 grams, TransFat 0 grams