Batman and Robin, Lewis and Clark, Bert and Ernie. All great duos in their own rights, but none possessing quite the chemistry as pork and beans. While they may not fight crime, trailblaze through America, or teach us the alphabet, pork and beans have been a tasty and healthy staple of the American diet for hundreds of years, with a simplified version of the dish appearing in an 1832 cookbook entitled The American Frugal Housewife.
We’ve come a long way since the 1830’s, and you need not be American, frugal or a housewife to enjoy pork and beans. Food blogger Kate Vaynshteyn of Babaganosh gives us this recipe for a simple yet savory pork and three-bean soup, lifting the pair from its humble origins onto the pedestal on which they belong.
Though quick and easy, this recipe is anything but plain. Pork cutlets cooked in olive oil (not butter!) makes for a hearty and nutritious protein base, but adventurous types can break up the band with poultry in its stead. Randall Great Northern Beans lead the charge with lima beans and green beans accompanying this foray into fast feasting.
- 1 lb pork steak or pork chops, trimmed and cubed (about 3 pork chops)
- 1 tbsp. olive oil
- 4 cups low sodium chicken broth
- 1 14-oz. jar Great Northern beans, drained and rinsed
- 2 cups frozen baby lima beans
- 1/2 lb green beans, trimmed and cut into 1-inch pieces (about 2 cups)
- 2 tbsp parsley, finely chopped
- Salt and pepper to taste
- Season the cubed pork liberally with salt & pepper.
- In a large skillet, heat olive oil and add the seasoned pork. Cook cubed pork over high heat for about 6-7 minutes, stirring occasionally, until lightly browned.
- In a medium-sized soup pot, bring the chicken broth to a boil. Add the browned pork, the Great Northern Beans, and the baby lima beans. Bring to a boil.
- Add the chopped green beans, bring to a boil, and then turn off the heat. Stir in parsley. Season with salt and pepper if desired. Serve hot.