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Pork & Beans

Course Dinner, Main Course
Total Time 1 day 2 hours
Servings 5

Ingredients

Pork

  • 2 pounds pork butt
  • 1 1/2 tsp chili powder
  • 1 tsp oregano dry
  • 1 1/2 tsp garlic powder
  • 1 tsp pepper
  • 1 1/2 tsp salt
  • 1 1/2 tsp paprika
  • 1/4 tsp chili flake

Pork and Beans

  • 1 1/2 cups dry butter beans
  • 4 cups water
  • 1 1/2 cup onion diced
  • 1 tbsp garlic minced
  • 1/2 cup red bell pepper diced
  • 1/2 cup poblano diced
  • 1/2 cup bourbon
  • 2 1/2 cup chicken stock
  • 14.5 ounce diced tomato canned with juice
  • 1 tsp oregano dry
  • 3 sprig thyme
  • 1/4 tsp pepper
  • 1 tsp paprika
  • 1/8 tsp chili flake
  • 2 tbsp oil

Corn Muffins

  • 2/3 cup cornmeal
  • 1/3 cup flour
  • 1 1/2 tsp sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup buttermilk
  • 1 egg
  • 1 tbsp butter melted
  • 1 tsp oil to oil cast iron pan if using.

Instructions

Pork

  • Mix the dry ingredients together. Trim the fat from the pork and cut into 1 1/2 inch cubes. Toss with the dry mix, cover, and refrigerate overnight.

Pork and Bean

  • Soak the beans overnight in the water.
  • Preheat the oven to 350 degrees. Drain the beans and set aside. Heat a large oven safe skillet with the oil over medium-medium high heat. Brown the pork in batches. Remove the pork from the pan. Add additional oil if needed. Add the onions and peppers to the pan. Cook until softened and slightly browned. Add the garlic and cook for 1 minute. Deglaze the pan with the bourbon. Add the spices, chicken stock, tomatoes, beans, and pork to the pan. Bring to a simmer, cover, and place in the oven. Cook for 1 hour. Remove from the oven and place on the stove. Simmer uncovered for 10 minutes. Remove from heat and serve with corn muffins.

Corn Muffins

  • Preheat the oven to 400 degrees. If using cast iron pan preheat the pan with the oil. Mix the dry ingredients together. Add the wet ingredients. Divide the batter between 6 muffin cups. Bake for 15 minutes. Cool slightly before serving.