Pork and Beans
There's enough cooked pork in this recipe to serve this as an entrée rather than as a side dish. It goes well with cornbread.
INGREDIENTS | SERVES 6
- 2 teaspoons paprika
- ¼ teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne
- ¼ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 ½ pounds pork shoulder, cut into 1 ½" pieces
- 1 ½ tablespoons vegetable oil
- 1 large yellow onion, diced
- 6 cups chicken broth or water
- 2 cups dried white beans, such as Great Northern or navy
- ½ pound salt pork or bacon, cut into pieces
- 1 15-ounce can diced tomatoes
- 4 cloves garlic, minced
- ½ cup packed light brown sugar
- 2 tablespoons whole grain or Creole mustard
- 2 teaspoons chili powder
- 1 bay leaf
Add the paprika, salt, garlic powder, pepper, onion powder, cayenne, oregano, and ¼ teaspoon of the thyme to a gallon-size plastic bag; shake to mix. Add the pork pieces and shake the bag to season the meat on all sides.
Add the oil to the pressure cooker and bring it to temperature over medium-high heat. Add the pork and stir-fry for about 2 minutes per side, or until it just begins to brown. Move the meat to a plate and set aside.
Add the onions to the cooker; reduce heat to medium and sauté for 2 minutes, or until tender. Add the broth or water. Remove any stones or impurities from the beans, and then stir them into the liquid in the cooker, scraping up any browned bits from the bottom of the pot and stirring to incorporate them into the mixture.
Lock the lid into place on the pressure cooker. Bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 15 minutes. Turn off the burner and leave the pan in place for 10 minutes, or long enough to allow it to return to normal pressure. Once the pressure is released, carefully remove the lid to allow excess steam to escape.
Add the salt pork, tomatoes, garlic, sugar, mustard, chili powder, bay leaf, the remaining ¼ teaspoon thyme, and the reserved pork to the cooker; stir to combine. Lock the lid into place; bring the pressure cooker to high pressure. Maintain high pressure and cook for 15 minutes. Remove from the heat and let set for 10 minutes, or until the cooker returns to normal pressure. Once the pressure is completely released, remove the lid.
Check for seasoning and add salt and pepper, if needed. Remove and discard the bay leaf. Serve.
