Chunky Pork And Beans
Hearty chunky pork and beans combine tender spareribs with creamy navy beans, seasoned with aromatic herbs and spices for a comforting, flavorful meal perfect for gatherings or cozy nights.
Ingredients
- 1 lb. Great Northern navy beans
- 8 c. water ⓘ
- pinch of baking soda ⓘ
- 2 lb. country style spareribs, cut in serving sizes ⓘ
- 1 c. chopped onion ⓘ
- 1 carrot, finely chopped ⓘ
- 8 whole cloves ⓘ
- 2 bay leaves ⓘ
- 1 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1/8 tsp. red pepper flakes ⓘ
- 1/4 c. chopped parsley ⓘ
- fresh chopped onions ⓘ
- cider vinegar ⓘ
Instructions
- Place the beans and water in a very large kettle and soak overnight.
- Add a pinch of baking soda to the soaked beans.
- Bring to a boil and skim off any foam.
- Add the remaining ingredients except parsley, fresh chopped onions, and vinegar.
- Bring the mixture again to a boil.
- Reduce heat to low, partially cover, and cook for 1 hour.
- Remove lid and continue cooking for 45 minutes longer or until beans are tender and mixture is very thick.
- Add chopped parsley and stir well.
- Ladle into soup bowls and serve with fresh chopped onions and a little pitcher of vinegar.
Tips & Substitutions
For a deeper flavor, consider adding smoked paprika or a splash of Worcestershire sauce. If Great Northern beans are unavailable, you can substitute with pinto or navy beans. To reduce cooking time, use canned beans; just add them in the last 30 minutes of cooking. Be mindful of the salt added at the end, especially if using pre-seasoned ribs.
Serving Suggestions
Serve the chunky pork and beans in warm bowls, garnished with fresh chopped onions for added crunch. It pairs beautifully with a side of cornbread or crusty French bread bowls. For a complete meal, consider serving alongside coleslaw or a green salad to balance the rich flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the dish on the stovetop over medium heat, adding a splash of water if it thickens too much. You can also microwave individual portions for 2-3 minutes, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Chunky Pork And Beans contains roughly 646 calories, with 20g protein, 145g carbohydrates, and 23g fat. It is an excellent source of vitamin C (487% of the Daily Value), dietary fiber (249% of the Daily Value), and iron (119% of the Daily Value). Note that it is relatively high in sodium, at 1231mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. After soaking the beans, add all ingredients except for parsley, onions, and vinegar to the slow cooker. Cook on low for 8 hours or high for 4 hours until beans are tender. Stir in parsley before serving.
What can I use instead of spareribs?
If you prefer a leaner option, you can use boneless pork shoulder or even turkey sausage for a lighter twist. Both alternatives will provide a different flavor profile but will still work well in this dish.
Is this recipe suitable for freezing?
Absolutely! This dish freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can last up to 3 months in the freezer. To reheat, thaw overnight in the refrigerator and warm on the stovetop or microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).