Homemade Pork and Beans

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Homemade pork and beans are hearty, sweet, tangy, and full of flavour. We’ve included oven, slow cooker, and Instant Pot instructions to make this the easiest pork and beans ever!

Public Service Announcement from a Full-Time Chef: Stop buying canned pork and beans from the store and start making them from scratch! We know how easy, and sometimes necessary, it is to reach for canned goods. But we promise you, once you taste homemade pork and beans, you’ll never go to the store again. Bring this to your next backyard BBQ, everyone will be asking for this recipe!

Do I need to drain the beans?

You definitely don’t want to use up your beans. This liquid will add flavor to your sauce.

How to control sodium in homemade pork and beans:

Choose low-sodium canned beans to minimize the amount of salt in this dish. Make sure to taste test at the end to make sure you don’t need to add any more salt.

What if I don’t have an oven safe skillet?

If you don’t have an oven-safe skillet, don’t worry. You can always use a regular skillet on the stovetop, then transfer to an oven-safe baking dish when you’re ready to bake.

Homemade pork and beans on a square plate.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet on the stovetop over medium-low heat or in the microwave in 30-second increments until heated through.

If you liked this recipe, you might be interested in these other delicious side dish recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Homemade pork and beans in a white bowl.

Homemade pork and beans are hearty, sweet, tangy, and full of flavour. We’ve included oven, slow cooker, and Instant Pot instructions to make this the easiest pork and beans ever!

Preparation time 25 minute

cooking time 2 Hour

total time 2 Hour 25 minute

raw material

  • 1 pound thick sliced ​​bacon cut into pieces
  • 1-1 1/2 pound pig butt cubic 2×2 inches
  • 1 Moderate onion cut into pieces
  • 48 years old ounce Canned navy, pinto, or Italian shattered beans Undrained

Sauce

  • 2 cup ketchup
  • 1/4 cup brown sugar
  • 2 tablespoon mustard powder wet variety
  • 1 teaspoon garlic powder
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 cup water

instruct

  • Preheat oven to 300°F.

  • Heat a large skillet over medium-high heat. Add the bacon and pork cubes and cook until beginning to turn fat and brown. Add the onion and cook with the bacon and pork for about 6-8 minutes, or until the bacon and onion begin to brown.

  • In a bean can or large oven-safe dish, add pork, onion mixture, and beans without draining.

  • Pour sauce mixture over beans and toss until all coated.

  • Cook in the oven for 2 1/2-3 hours and serve warm.

Sauce

  • Add the sauce ingredients – tomato paste, brown sugar, mustard powder, garlic powder and pepper. Stir until well combined.

Slow Cooker Instructions

  • Cook the bacon, pork, and onions following all instructions for your stovetop. Once cooked, transfer them to a 5-8 quart slow cooker. Add beans and sauce. Stir until well combined.

  • Cover and cook on low heat for 4-6 hours.

Instant Pot Instructions

  • Using the Saute setting on the Instant Pot, cook the bacon and pork cubes until the fat starts to soften, the bacon starts to crisp, and the pork cubes start to brown. Add the onion and cook for 6-8 minutes, until the onion starts to brown. Remove most of the fat except about 2 Tbsp.

  • Add sauce mixture and stir until combined.

  • Put the lid on and set the pressure relief valve. Cook under high pressure for 25 minutes, then release the pressure naturally for 10 minutes, then carefully turn the pressure relief valve to the exhaust position to complete the pressure relief.

  • Add beans to pot and stir to combine. Close the lid, set the pressure release valve, and cook on high pressure for another 10 minutes.

  • Carefully turn the pressure relief valve to the vent position to quickly relieve pressure. Then serve hot.

Calories: 409kcal | carbohydrate: 40G | protein: twenty oneG | fat: 18G | Saturated fat: 6G | Trans fat: 1G | cholesterol: 48 years oldmg | sodium: 1341mg | Potassium: 689mg | fiber: 6G | sugar: 14G | Vitamin A: 221unit | Vitamin C: 3mg | calcium: 77mg | iron: 3mg

Homemade Pork and Beans