Some recipes stand the test of time for good reason. This pork and beans recipe has been part of our family gatherings for generations, perfected through years of small adjustments and countless Sunday suppers. While many home cooks reach for the can opener, making this comfort food classic from scratch delivers deeper flavors and allows you to control exactly what goes into your meal.
Beyond Basic Beans
Unlike the overly sweet canned versions, this old fashioned pork and beans recipe balances savory, smoky, and sweet flavors that develop during slow cooking. Whether you're looking for a hearty side dish or a satisfying main, this versatile recipe delivers incredible flavor without complicated techniques.
Why You'll Love This Recipe
After testing this recipe in kitchens across the country for my cooking column, I've found it's loved by both beginners and experienced cooks alike:
Flavor Champions:
- Rich depth of flavor
- Perfect sweet-savory balance
- Layered smoky notes
- Tender, flavorful beans
Practical Magic:
- Budget-friendly meal
- Simple ingredients
- Make-ahead friendly
- Feeds a crowd easily
Jump to:
Pork and Beans Recipe Ingredients
After cooking this dish at countless family reunions, I've narrowed down the must-haves:
Core Ingredients:
- Navy beans
- Thick-cut bacon
- Smoked ham hock
- Yellow onion
- Garlic cloves
- Tomato sauce
- Brown sugar
- Molasses
- Dijon mustard
- Worcestershire sauce
- Bay leaves
- Smoked paprika
See recipe card for quantities.
Pro Tip: For this pork and beans recipe, dried navy beans create the best texture, but quality canned beans work well when you're short on time.
Instructions
After years of perfecting this recipe for church potlucks, here's my foolproof method:
If Using Dried Beans:
- The Soak:
- Rinse beans thoroughly
- Cover with cold water
- Soak overnight
- Drain and rinse
- The Par-Cook:
- Simmer beans until tender
- Don't add salt yet
- Cook about 45 minutes
- Drain but save liquid
For All Versions:
- Building Flavor Base:
- Cook bacon until crisp
- Remove bacon, keep fat
- Sauté onions in fat
- Add garlic last minute
- Creating the Sauce:
- Add tomato sauce
- Stir in sweeteners
- Mix in seasonings
- Add reserved bacon
- The Main Event:
- Add beans to sauce
- Pour in cooking liquid
- Add ham hock
- Bring to simmer
- The Finishing Touch:
- Cover and slow cook
- Stir occasionally
- Remove bay leaves
- Adjust seasonings
For the richest pork and beans recipe, allow the beans to simmer uncovered for the last 30 minutes, this concentrates the flavors and creates that perfect sauce consistency.
Substitutions
From years of recipe testing, these substitutions work beautifully:
Beans:
- Navy → Great Northern
- Dried → Canned (rinse well)
- Traditional → Pinto
Meat:
- Bacon → Turkey bacon
- Ham hock → Smoked turkey
- Traditional → Vegetarian option
Sweeteners:
- Regular → Sugar-free
- Brown sugar → Maple syrup
- Molasses → Honey
Pork and Beans Recipe Variations
BBQ Style:
- Add BBQ sauce
- Extra brown sugar
- Liquid smoke dash
- Crispy bacon top
Tex-Mex Kick:
- Diced jalapeños
- Chili powder
- Cumin touch
- Cilantro finish
Southern Comfort:
- Bourbon splash
- Maple syrup
- Sautéed bell peppers
- Crumbled cornbread top
Campfire Classic:
- Cast iron cooking
- Extra bacon
- Simple seasonings
- Thicker sauce
Remember: For potlucks, the BBQ version of this pork and beans recipe always disappears first; something about that sweet-smoky combination is irresistible!
Equipment
- Dutch oven or heavy pot
- Wooden spoon
- Sharp knife
- Measuring cups
- Slow cooker (optional)
Why These Equipments Matter:
A heavy-bottomed Dutch oven distributes heat evenly for this pork and beans recipe, preventing burning during long cooking times. The wooden spoon won't scratch your cookware while stirring thick mixtures.
Storage Tips
After making this recipe for countless potlucks, here's what I've learned about keeping it at its best:
Refrigerator Storage (3-4 days):
- Cool completely
- Airtight container
- Stir before reheating
- Add splash of water when warming
Freezer Magic (2-3 months):
- Cool thoroughly
- Portion in containers
- Label and date
- Leave expansion space
Reheating Tips:
- Stovetop: Low heat, stir occasionally
- Microwave: Medium power, stir halfway
- Add liquid if needed
- Check seasoning after thawing
P.S: This pork and beans recipe actually tastes better the next day after flavors have had time to meld; make it ahead for best results!
Grandma's Bean Magic
My grandmother Eloise never wasted a thing in her kitchen. Every week, she collected bacon rinds in a small jar, saving them for bean day. When the pot was bubbling on the stove, she'd drop those rinds in with a wink. "Most folks throw away the best part," she'd say quietly, watching as they slowly released their smoky essence.
But her true secret came later. As the beans simmered to perfection, she'd reach for her morning coffee pot, measuring out one tablespoon of the strong, dark liquid. "For balance," she'd explain, stirring it gently into the pot. That subtle bitterness cut through the sweetness and rounded out the rich flavors in a way no one else's beans ever managed.
Years later, I still add that spoonful of coffee to my pork and beans recipe. It connects me to her practical kitchen wisdom - finding flavor in forgotten places and creating perfect balance in every dish. Sometimes the humblest additions create the most memorable meals.
A One-Pot Wonder Worth Sharing!
Now you have all the secrets to making perfect pork and beans - from choosing the right ingredients to Grandma Eloise's coffee trick. This hearty, satisfying dish proves that sometimes the simplest foods create the strongest memories.
Looking for more comfort food classics? Try our Grandma's Calico Beans Recipe that combines multiple beans for a colorful, flavorful side dish. Need a kid-friendly dinner? Our Homemade Beefaroni Recipe beats the canned version every time. In a hurry? Our Quick Brooks Seasoning Chili Recipe delivers big flavor with minimal effort!
Share how this pork and beans recipe turned out for you on our social media
My Last Tip: Remember, pork and beans are perfect for making ahead - the flavors only get better overnight. As Grandma always said, "Some dishes need time to tell their story."
Need answers about perfecting your beans? Check our Frquently Asked Questions section below!
Frquently Asked Questions:
What kind of beans are pork and beans made of?
Traditional pork and beans are made with small white navy beans. These beans hold their shape well during long cooking while still becoming tender and creamy. Great Northern beans are a common substitute, though some regional variations might use pinto beans or other white bean varieties. For quick versions of this pork and beans recipe, canned navy beans work well, but dried beans generally provide better texture and flavor.
What's the difference between baked beans and pork and beans?
Pork and beans typically feature a thinner, tomato-based sauce with mild seasonings and small pieces of salt pork or bacon. Baked beans, on the other hand, usually have a thicker, sweeter sauce with molasses or brown sugar, more complex seasonings, and often larger pieces of meat. While pork and beans are usually simmered on the stovetop, traditional baked beans are slow-cooked in the oven, developing a characteristic thick consistency and sometimes a caramelized top.
How to thicken homemade pork and beans?
There are several effective ways to thicken homemade pork and beans. The simplest method is to simmer them uncovered for the last 30 minutes of cooking, allowing excess liquid to evaporate. For quicker thickening, you can mash about ¼ cup of the cooked beans and stir them back into the pot. Alternatively, make a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then stir it into the simmering beans. For deeper flavor, reduce ¼ cup tomato paste in the pan before adding other ingredients.
What are the ingredients in Hunt's pork and beans?
Hunt's Pork and Beans typically contain prepared white beans, water, tomato paste, sugar, salt, pork, baking soda, onion powder, and natural flavors. The commercial version uses minimal spices and relies on tomato paste for much of its flavor profile. Homemade versions of this pork and beans recipe generally include more aromatics, spices, and fresh ingredients, resulting in a more complex and satisfying flavor than the canned variety.
Related
Looking for other recipes like this? Try these:
- Poppy Seed Chicken Casserole – A Family Favorite45 Minutes
- Rotisserie Chicken: My Grandma's Secret Worth Sharing1 Hours 30 Minutes
- Easy Old Fashioned Salisbury Steak Recipe55 Minutes
- Easy Copycat Cracker Barrel Meatloaf Recipe1 Hours 25 Minutes
Pairing
These are my favorite dishes to serve with this pork and beans recipe:
Easy Pork And Beans Recipe
Equipment
- 1 Dutch oven (Heavy-bottomed for even cooking)
- 1 Wooden spoon (Gentle on cookware)
- 1 Slow cooker (Optional, for hands-off cooking)
- 1 Measuring cups (For precise ingredient portions)
- 1 Sharp knife (For chopping onions and garlic)
Ingredients
- 2 cups Navy beans - Dried soaked overnight
- 6 slices Bacon - Thick-cut diced
- 1 whole Smoked ham hock - Adds deep smoky flavor
- 1 medium Yellow onion - Diced
- 3 cloves Garlic - Minced
- 1 cup Tomato sauce - Smooth no chunks
- ¼ cup Brown sugar - Packed
- 2 tablespoon Molasses - Unsulfured
- 1 tablespoon Dijon mustard - Adds tangy depth
- 1 tablespoon Worcestershire sauce - Rich umami flavor
- 2 whole Bay leaves - Adds aromatic depth
- 1 teaspoon Smoked paprika - Enhances smokiness
- 4 cups Water or broth - Reserved from beans
Instructions
- Rinse and soak beans overnight
- Drain and rinse beans again
- Simmer beans until tender
- Drain beans, reserving liquid
- Cook bacon until crispy
- Remove bacon, reserve drippings
- Sauté onions in bacon fat
- Add garlic, cook briefly
- Stir in tomato sauce
- Add sugar, molasses, mustard, Worcestershire
- Mix in seasonings and bacon
- 12 Combine beans and sauce
- Pour in reserved liquid
- Add ham hock, stir to combine
- Cover and slow cook
- Stir occasionally, adjust seasoning
- Remove bay leaves before serving
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