Pork & Butter Beans
A hearty Southern-style comfort dish with tender pork, creamy butter beans, onions, and savory seasonings. Perfect with cornbread!
🛒 Ingredients
1½ lbs pork shoulder or pork chops, cut into bite-size pieces
3 cans (15 oz each) butter beans, drained and rinsed
1 medium onion, diced
3 cloves garlic, minced
2 tbsp olive oil or bacon grease
3 cups chicken broth
1 tbsp tomato paste
1 tsp smoked paprika
1 tsp dried thyme
½ tsp black pepper
1 tsp salt, or to taste
½ tsp onion powder
1 bay leaf
½ tsp crushed red pepper flakes, optional
2 tbsp chopped fresh parsley
1 tbsp butter
👩🍳 Instructions
Brown the pork: Heat the oil or bacon grease in a large Dutch oven over medium-high heat. Season the pork with salt, pepper, paprika, and onion powder. Brown for 5–7 minutes, turning occasionally.
Add the aromatics: Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Build the broth: Stir in the tomato paste, then pour in the chicken broth. Add thyme, bay leaf, and red pepper flakes if using.
Simmer the pork: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 35–45 minutes, or until the pork is tender.
Add the beans: Stir in the butter beans. Simmer uncovered for 15–20 minutes, allowing the broth to thicken and the beans to absorb the flavor.
Make it creamy: Gently mash about ½ cup of the beans against the side of the pot and stir them back in. This naturally thickens the sauce.
Remove the bay leaf. Stir in the butter and fresh parsley. Taste and adjust the salt and pepper.
Let the dish rest for 5 minutes before serving.
🍽️ Serve With
Homemade cornbread
Steamed rice
Mashed potatoes
Collard greens
Green beans
Biscuits
