Dinner, Uncategorized

The Best Crockpot Pork and Beans Recipe

Beans were a cheap and easy meal for my mom to make when I was growing up. I loved (and still love) salted pinto beans in a crockpot with cornbread.

However, when I got married, I quickly realized my husband didn’t feel the same way. For the longest time I couldn’t figure out what recipe to use that my husband would actually like.

As beans are super cheap, filling, and nutritious, I like to use them often. My poor hubby had to eat a lot of beans that he didn’t really like… Until I figured this recipe out. He sat down for dinner and was surprised that he actually loved them!!

Other recipes for ham and beans have left me wanting more. They often use a ham bone, which is fine if you like that flavor. It never really appealed to me.

Then one day, it hit me! I had some pork I needed to use, but I was tired of pork chops and potatoes. So I tossed the pork chops with our favorite pork rub into the crockpot, added some pinto beans and water… And got this delicious recipe!

This isn’t your typical pork and beans- it has a nice kick of spice and only a little sweetness to it. I don’t enjoy canned pork and beans mainly for the sweetness overload. If you try this recipe out, please let me know if you enjoyed it in the comments below!

Recipe

Ingredients:

  • 2 Cups rinsed pinto beans
  • 1 1/2 Quarts of chicken or veggie broth or water
  • 1 Quart of water
  • 3 Pork chops/ pork cut of your choice (Or more- This recipe ends up being more beans than shredded pork.)
  • 1 1/2 Teaspoon of chili powder
  • 1 1/2 Teaspoon of paprika
  • 3/4 Cup brown sugar
  • 2 Tablespoons salt
  • 2 Tablespoons garlic powder
  • 1 Teaspoon thyme

Directions:

  1. Place all of the ingredients in the crockpot (Except for the 1 quart of water) and set it to high.
  2. Let it cook for 12-36 hours. I tend to let it cook for at least 24 hours because I like the more mushy texture.
  3. Add in the 1 quart of water as needed- it can be the texture of chili or soup. Just make sure it doesn’t dry out and burn!
  4. Shred the pork chops and mix them into the beans.
  5. Serve with cornbread. (Optional, but highly recommended!)

Notes:

  • If you want a shorter cook time, I recommend soaking the beans in water overnight. Then cook them on high for at least 12 hours. I like to make sure the beans are cooked and mushy for better flavor and less gastrointestinal distress.
  • I have used pork roast or pork chops in the times I have tested this recipe and they have both been delicious! I think you could use any cut of meat that you like with beans. I just happen to like pork with pinto beans.

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