Serves 4
38 min
Southern-Style Pork and Beans
Recipe GLPR5903d5cb4e1e38
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.
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.
