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Smoky pork & Boston beans one-pot

 


Method 1

Ingredients

2 tbsp olive oil

2 garlic cloves

crushed

2 tbsp smoked paprika

500g pork loin steaks

quartered

2 x 400g cans cannellini beans

drained and rinsed

400g passata

2 tsp chipotle paste

1 tbsp dark soft brown sugar

100g ham hock

in large shreds

4 slices crusty white bread

small handful flat-leaf parsley

roughly chopped

step 1

Heat oven to 180C/160C fan/gas 4. Mix the oil, garlic and paprika together and rub into the pork. In a large, shallow ovenproof dish, mix the cannellini beans, passata, chipotle, sugar and ham hock. Nestle the pork into the beans. Bake in the oven for 40 mins until the pork is cooked through.

step 2

Toast the bread and serve on the side. Sprinkle the parsley over the pork and beans to serve.

Method 2

🍲 Smoky Pork & Boston Beans One-Pot

📝 Ingredients (Serves 4–6)

🔹 Protein & Base:

1.5 lb (700g) pork shoulder or pork belly, cut into chunks

Salt & pepper, to season

1 tbsp oil (olive or vegetable)

1 onion, finely chopped

2 garlic cloves, minced

1 tsp smoked paprika

1 tsp ground cumin (optional)

1 tbsp tomato paste

🔹 Sauce:

1 can (14 oz / 400g) chopped tomatoes

1 tbsp molasses (or use dark brown sugar or treacle)

1 tbsp Worcestershire sauce

1 tbsp cider vinegar

1 tbsp Dijon or yellow mustard

1 tsp soy sauce (optional for umami depth)

1 tsp liquid smoke (optional but great for that BBQ feel)

🔹 Beans:

2 cans (14 oz / 400g each) cannellini or haricot beans, drained and rinsed

(Or 1½ cups dried beans, soaked overnight and pre-cooked until just tender)

🔹 Optional Extras:

A splash of BBQ sauce for sweetness

A dash of chili flakes or hot sauce for heat

1 bay leaf or thyme sprigs (herbal depth)

🔪 Instructions:

1. Brown the Pork:

Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Season pork with salt and pepper.

Brown the pork chunks in batches until golden on all sides. Set aside.

2. Sauté the Aromatics:

In the same pot, reduce heat to medium.

Add chopped onion and cook for 5–7 minutes until soft.

Stir in garlic, smoked paprika, cumin, and tomato paste. Cook for 1–2 minutes until fragrant.

3. Build the Sauce:

Return the pork to the pot.

Add chopped tomatoes, molasses, Worcestershire, vinegar, mustard, and soy sauce (if using).

Stir to combine. Bring to a simmer.

4. Simmer:

Cover and simmer on low heat for 1½ to 2 hours, stirring occasionally, until pork is tender and starting to fall apart.

If it gets too thick, add a splash of water or stock.

If using pre-cooked or canned beans, add them in the last 30 minutes of cooking.

💡 For oven braising: Transfer to a 325°F (160°C) oven for the same time (2 hours covered).

5. Finish and Serve:

Taste and adjust seasoning (add more vinegar, salt, or sweetness as needed).

Optional: shred pork lightly in the pot for a more stew-like texture.

Serve hot with crusty bread, buttered cornbread, rice, or mashed potatoes.

🧄 Tips & Variations:

Use bacon or chorizo for extra smokiness.

Add vegetables like bell pepper or celery for bulk.

Turn leftovers into loaded baked potatoes, taco fillings, or toast toppers.



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