Pork and beans is a classic American dish that has been popular for over a century. This hearty and comforting meal typically consists of pork, beans, and a tomato or molasses-based sauce. But when it comes to the beans, what type is traditionally used in pork and beans?
In this comprehensive guide we’ll cover everything you need to know about the beans that give this iconic dish its name. We’ll explore the most common varieties used, the history behind pork and beans, tips for choosing the best beans, and how to make your own homemade version. Whether you’re a pork and beans aficionado or have never tried it before, read on to become a bean expert!
The Most Common Beans Used in Pork and Beans
While there are many different types of beans that can work in pork and beans, a few specific varieties are traditionally used.
Navy Beans
The most classic choice is navy beans, also known as pea beans or white beans These small, white beans have a smooth, oval shape and a creamy texture With their mild flavor and ability to remain intact during cooking, navy beans are perfectly suited for absorbing the rich flavors of pork and sauce.
Navy beans have been used in pork and bean recipes for over a century. In fact most mass-produced canned pork and beans use navy beans as their staple ingredient. When using canned navy beans be sure to rinse them to remove excess sodium.
Pinto Beans
If you want to add a bit more flavor to your pork and beans, go for pinto beans. Like navy beans, pintos have a creamy texture that complements the other ingredients. But they also have a slightly nuttier, earthier flavor.
Pinto beans pair exceptionally well with the smoky, savory flavors of pork and tomato-based sauces. They are commonly used in Mexican-style pork and beans dishes. Unlike navy beans, pinto beans should be soaked before cooking to achieve the best texture.
Kidney Beans
Their distinct kidney shape gives these beans their name. Kidney beans have a firm texture and meaty bite. Their robust, almost nutty flavor can stand up to the strong flavors of cured pork products like bacon or ham hocks.
Use caution with uncooked kidney beans, as they contain toxins that can cause illness if undercooked. Make sure to boil kidney beans for at least 10 minutes before adding to your pork and bean recipe.
Black Beans
Black beans have an earthy, mushroom-like flavor and soft, velvety texture when cooked. They work nicely in pork and bean recipes with Mexican-inspired seasonings like cumin, cilantro, jalapeño, and lime juice. The striking color contrast of black beans against the sauce also gives the dish visual appeal.
Great Northern Beans
Larger than navy beans, great northern beans have a distinct creamy white color and smooth texture. They tend to hold their shape better than other white bean varieties. With their neutral taste, great northern beans allow the flavors of the pork and sauce to take center stage.
Cannellini Beans
A popular Italian white bean, cannellini beans have a dense, meaty texture and nutty flavor. Their larger size and smooth texture make them ideal for soaking up the flavors of the dish. Cannellini beans pair nicely with rosemary, garlic, and wine-based sauces.
A Brief History of Pork and Beans
Pork and beans have been around in some form for centuries, but they didn’t become popular in the U.S. until the late 19th century. Here’s a quick look at the origins of this classic American dish:
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Early pork and bean recipes can be traced back to ancient Rome. White beans were slow-cooked with cured pork for flavor.
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During the U.S. Civil War, pork and beans provided nourishment for troops on both sides of the battle. Canned pork and beans made the dish portable.
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In the 1880s, commercial canning allowed pork and beans to be mass-produced. This made them more accessible and popular nationwide.
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By 1895, H.J. Heinz company began mass marketing their version: pork and beans in tomato sauce. Their advertising helped cement it as an American staple.
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During the Great Depression and WWII eras, canned pork and beans became a thrifty way to provide protein-rich nutrition to families.
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Today, pork and beans are considered a nostalgic comfort food. Both homemade and canned varieties remain popular.
How to Choose the Best Beans for Pork and Beans
To make exceptional pork and beans, it all starts with the right beans. Here are a few tips for selecting beans:
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Go for quality over variety: While many beans will work, navy, pinto and kidney beans are best suited for traditional flavors and textures.
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Check for freshness: Avoid old, dusty-looking beans with broken skins. Choose plump, smooth beans.
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Buy in bulk: For better value, purchase dried beans in bulk bins. Store in airtight containers.
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Soak before cooking: Soaking dried beans improves texture and reduces cooking times.
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Rinse canned beans: Rinsing removes excess salt and sugars found in canned bean brines.
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Experiment with bean blends: Mixing a few varieties of beans can provide depth and contrasting textures.
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Buy canned for convenience: Canned beans save prep time. Look for low-sodium or no-salt-added varieties.
With high-quality beans as your base, you can transform basic pork and beans into a five-star dish.
Step-by-Step Instructions for Making Homemade Pork and Beans
Canned pork and beans may be quick and convenient. But homemade allows you to use top-notch ingredients and customize flavors to your taste. Here’s how to make tender beans and flavorful sauce from scratch:
Ingredients:
- 1 pound dried navy, pinto or kidney beans
- 8 cups water or broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 slices bacon or ham hocks
- 1 cup barbecue sauce or tomato sauce
- 1⁄4 cup brown sugar
- 2 tablespoons mustard
- 1-2 teaspoons liquid smoke
- Salt and pepper to taste
Instructions:
- Sort through beans and rinse thoroughly. Soak beans for 8 hours or overnight in water.
- Drain soaked beans and transfer to a large pot. Add 8 cups fresh water or broth. Bring to a boil over high heat.
- Reduce heat to medium-low, cover pot, and simmer beans for 1-1 1⁄2 hours until just tender but not splitting. Drain and set aside.
- In another pot, cook bacon or ham over medium heat until crispy. Remove meat and chop.
- Add onion and garlic to the bacon fat. Sauté for 3-5 minutes until soft.
- Stir in barbecue sauce, brown sugar, mustard, and liquid smoke. Add beans and chopped meat back to the pot.
- Gently simmer beans and sauce together for 15-20 minutes to meld flavors.
- Season with salt, pepper, and any other spices to taste.
- Serve pork and beans warm on their own or over rice. Garnish with fresh scallions. Enjoy!
With this easy recipe, you can impress your family with homemade pork and beans brimming with smoky, sweet flavor. The options are endless for customizing with different meats, beans, and seasonings.
Key Health Benefits of Beans
In addition to providing a savory plant-based protein, the beans in pork and beans come with some great health perks. Here are just a few of the benefits of adding more beans to your diet:
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Beans are high in fiber, which promotes healthy digestion and may lower cholesterol. Just 1 cup of beans contains 60-70% of the recommended daily fiber intake.
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They are packed with plant-based protein. Beans contain around 15 grams protein per cup. The protein in beans is filling and helps sustain energy levels.
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Beans are low glycemic index foods. Their complex carbs break down slowly, helping to regulate blood sugar levels.
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The antioxidants, vitamins, and minerals found in beans boost immunity and offer protection against disease.
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Beans may help reduce the risk of cancer and heart disease according to some studies. Their anti-inflammatory effects are beneficial for overall health.
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Their iron, folate, and calcium content makes beans excellent for bone health and preventing anemia.
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Beans are affordable and versatile. They can be used in many types of savory or sweet dishes.
So by enjoying pork and beans, you can get a hefty serving of muscle-boosting, gut-healthy, disease-fighting beans with all that irresistible bacon or ham flavor. It’s a win-win!
Common Questions
Are the beans in canned pork and beans already cooked?
Yes, the beans in canned pork and bean products are fully cooked and ready to eat. They just need to be warmed up before serving. The canning process softens the beans so they are tender.
Do I need to soak beans before making homemade pork and beans?
It is recommended to soak most dried beans for 8-12 hours before cooking to shorten cooking times. Quick-soaking beans by bringing them to a boil and letting them sit for an hour can also help reduce gas-producing compounds. Presoaking is not required but does improve texture.
How long do leftovers of pork and beans last in the fridge?
Cooked pork and beans should stay fresh in the refrigerator for 3 to 4 days if stored in an airtight container. The beans tend to thicken up upon standing. Add a bit of water or broth when reheating to thin leftovers to the desired consistency.
What’s the difference between pork and beans vs. baked beans?
Traditional baked beans use a tomato-molasses sauce as their base flavor. Pork and beans rely more on browned pork flavor in broth or tomato sauce. But the terms are sometimes used interchangeably, especially for commercial canned products.
What kind of pork is used in pork and beans?
Salt pork, bacon, ham hocks, or other smoked pork products are most commonly used in pork and beans. The smoky, salty flavor of the cured pork complements the beans. Fatty cuts help season the dish. Leaner pork