Southern-Style Pork and Beans

Name: Southern-Style Pork and Beans
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 4
Cuisine: Southern
Ingredients: Low-calorie cooking spray; 1 medium Onion, sliced; 250 g Pork tenderloin fillet, all visible fat removed, cut into 2cm (¾ inch) pieces; 150 g Gammon steak, all visible fat removed, cut into 2cm (¾ inch) pieces; 2 cloves Garlic cloves, crushed; 2 tsp Smoked paprika; ½ tsp Hot chili powder; 400 g Canned chopped tomatoes; 800 g Canned cannellini beans, drained and rinsed; 2 tbsp Tomato purée; 2 tsp Prepared English mustard; 400 ml Pork or chicken stock, made with stock cube; 3 heaped tbsp Fresh flatleaf parsley, chopped; 4 tbsp Fat-free plain yogurt or fromage frais, for serving; Salt and freshly ground black pepper

Recipe GLPR5903d5cb4e1e38

Southern

Main Course

38 min

833 cal

Servings: 4

Stovetop

A hearty one-pot Southern dish combining tender pork and smoky ham with creamy white beans in a rich tomato sauce. The blend of smoked paprika, hot chili powder, and mustard creates a deep, complex flavor profile. This comforting main course is both satisfying and lean, finishing with a dollop of yogurt and fresh parsley garnish.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

Low-calorie cooking spray

1 medium Onion, sliced

250 g Pork tenderloin fillet, all visible fat removed, cut into 2cm (¾ inch) pieces

150 g Gammon steak, all visible fat removed, cut into 2cm (¾ inch) pieces

2 cloves Garlic cloves, crushed

2 tsp Smoked paprika

½ tsp Hot chili powder

400 g Canned chopped tomatoes

800 g Canned cannellini beans, drained and rinsed

2 tbsp Tomato purée

2 tsp Prepared English mustard

400 ml Pork or chicken stock, made with stock cube

3 heaped tbsp Fresh flatleaf parsley, chopped

4 tbsp Fat-free plain yogurt or fromage frais, for serving

Salt and freshly ground black pepper

Directions

Coat the base of a large, wide saucepan with cooking spray. Heat over medium heat and cook the sliced onion for 4-5 minutes, stirring occasionally, until soft and lightly browned.
Add the pork and gammon pieces to the pan, season with black pepper, and cook for 2 minutes while stirring constantly.
Stir in the crushed garlic, smoked paprika, and hot chili powder, cooking for a few seconds until fragrant. Add the canned tomatoes and drained cannellini beans, then stir in the tomato purée and mustard. Pour the stock over everything and bring to a gentle simmer.
Simmer for 20-25 minutes, stirring occasionally, until the pork is tender and cooked through to an internal temperature of 165°F and the sauce has thickened. Season to taste with salt and pepper, then stir in half of the chopped parsley.
Divide the pork and bean mixture among four bowls. Top each serving with a dollop of yogurt and sprinkle the remaining fresh parsley over the top.

Comments

Grocery List Plus Editorial Staff3.75

Gammon is the real caveat here: most Charlotte stores carry it only in the deli counter or frozen, requiring a planned stop or a call ahead; Publix and Harris Teeter are your best bets, but it is not a grab-and-go item like pork tenderloin. The recipe mixes two pork proteins in one pot, which feels redundant and drives cost per serving up to roughly $4.50–$5.00 per person depending on meat prices, when a single protein would land closer to $3.00. The stated 38 minutes ignores the fact that gammon, especially if frozen, needs thawing or at least longer simmering than a tender loin; add 15–20 minutes if you're working from cold. It is a forgiving braise that reheats well and feeds four, which is the dish's real strength, but the double pork and the gammon sourcing make this a "plan ahead" rather than a spontaneous weeknight choice.