Ingredients Jump to Instructions ↓

  1. 1 1/2 cups dry red beans soaked overnight

  2. 2 tablespoons olive oil

  3. 2 1/4 pounds cubed pork shoulder

  4. 1/2 pound cubed slab bacon

  5. 2 cups chopped yellow onion

  6. 2 cups defatted chicken broth

  7. 28 ounces peeled plum tomatoes -- crushed

  8. 4 cloves garlic-coarsely chopped

  9. 2 tablespoons Worcestershire sauce

  10. 1 bay leaf

  11. 1 dash Tabasco salt and pepper to taste

  12. 1 dash red wine vinegar

Instructions Jump to Ingredients ↑

  1. Preparation : Drain beans and set aside, covered until ready to use. Preheat oven to 350F. Heat olive oil in a nonstick skillet; brown pork in small batches over medium heat. Add more oil if needed. Remove pork to an ovenproof casserole. Add bacon to skillet cook over medium high heat for 2 min. Remove to casserole. Add onion to skillet, cook for 5 min until wilted, add to casserole. In a separate pan, combine broth, tomatoes, garlic, Worcestershire sauce, bay leaf, Tabasco sauce, salt and pepper. Bring to a boil; pour into a casserole. Add beans and vinegar; stir well. Cover and bake for 1 1/4 hrs. Remove cover, stir and bake 15 min more, or until pork and beans are tender.


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