Home-cooked Pork and Beans

Beans are high in protein content, packed with important minerals like calcium, phosphorus and iron, convenient as dried and a staple in most countries. Most beans are produced in Brazil, India, China, USA and Mexico – No wonder beans can be found in main dishes, side dishes, snacks, sandwiches, dips and sauces. The most popular bean recipe worlwide is the PORK AND BEANS making them available in all canned good section of groceries worldwide. I am not really a big fan of canned PORK AND BEANS because: 1 – I don’t like the “can”, metal taste in the sauce; 2 – lots of sauce, less white beans and lesser and almost no pork; and 3 – my mom opened and served ¬†canned pork and beans every morning rush when I was a kid and I had enough of those canned Pork and Beans that I can no longer swallow them. Until my friend, Sunshine, invited me to their house for lunch and served me a home-cooked PORK AND BEANS. And it was amazingly delicious.


1 cup white beans
1 leg pork leg (pork hock)
4 cloves garlic, peeled and crushed
3 large onions, pelled and diced
5-7 pieces bay leaves
1 cup tomato sauce (or more)
mustard sauce

Place white beans in a strainer. Wash white beans with running water. Put the beans in a large bowl and immerse them with water about 1 liter. Leave overnight. After soaking the beans, drain and wash again with running water. Remove the beans with few cracks, wrinkled and with indentions. Then, set aside. Wash pork leg with running water. Drain. Rub the leg with a hand of salt. Wash and drain. chop according to desired sizes. Set aside.

Using a pressure cooker:
Saute garlic, onion and chopped pork leg in oil. Cook until aromatic. Add the white beans. Saute for 3 minutes. Add the tomato sauce,water and bay leaves. Simmer and cook under the pressure cooker for 20 minutes. Then, open your pressure cooker as per pressure cooker’s direction. If both pork hock and beans are both tender, you may season them with salt, pepper, sugar and mustard sauce. But if beans are still uncooked, and the pork hock is already tender, scoop out all the pork hock and place on large bowl. Cook the beans again in you pressure cooker for about 15-20 minutes. Then if beans are already cooked, you may put back the pork hock. You may add extra water and seasonings to attain the desired consistency and taste.

Cooking in a traditional method:
Place the white beans, bay leaves and 1 liter of water in a large pot, covered, stirring often. Adding water from time to time so beans won’t scorch at the bottom of the pot. Cook until sauce becomes thick and beans are tender. Set aside. Heat a separate large pot. Add oil. Saute garlic, onion and choppped pork leg until aromatic. Add tomato sauce and the cooked beans. Then season with salt, pepper, sugar and mustard sauce. Cook until well blended. Add extra water to attain the desired consistency.

Then serve you home-cooked pork and beans with steaming white rice.

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