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.