My Mom’s Pork And Beans Recipe
Ah, my Mom’s Pork and Beans, a timeless dish from my youth that never fails to bring a tide of nostalgia with each savory spoonful. The secret weapon in this comforting concoction? The smoked pork hock, whose rich, hearty flavors seep lovingly through every morsel, offering a warm embrace in the form of a robust, satisfying meal. Fast forward to today, and this dish isn’t just my past – it’s also a treasured part of the present, especially for my husband, who lights up at the mere mention of visiting my parents, knowing well that this beloved meal will grace our plates. Whenever we visit, his eyes gleam with anticipation, waiting for that first comforting bite, his nods of approval silently affirming that mom’s special recipe will forever have a spot in our hearts (and stomachs).
Smoked Pork Hock: Integral for its rich, smoky essence which deeply permeates the beans during the slow cooking process, creating a nostalgic and homely flavor. If unavailable, smoked ham or bacon can be alternatives, though they will slightly alter the dish’s authentic taste. Olive Oil: For sautéing the veggies, it sets a flavorful foundation for the dish. Vegetable oil or butter are suitable swaps if you’re out of olive oil. Onion, Carrots, Celery, and Bell Pepper: This veggie combo, often referred to as mirepoix, builds a savory depth to the dish. Feel free to swap in your preferred veggies or whatever is handy. Garlic: An aromatic powerhouse, garlic lends a bold, zesty character to the dish. In a pinch, garlic powder or shallots could step in. Tomato Paste: Offering a concentrated tomato essence and a hint of sweetness, this ingredient deepens the dish’s color and flavor. Canned tomatoes or tomato sauce are acceptable stand-ins. Salt and Pepper: Basic yet crucial, these seasonings enhance and balance the flavors. Adjust according to your palate or dietary needs. Fresh Thyme: Providing an earthy and slightly minty note, thyme complements the pork and beans beautifully. Dried thyme or rosemary can substitute when fresh is unattainable. Vegeta: An optional yet impactful ingredient, vegeta brings an additional flavor layer. Feel free to omit or replace with another all-purpose seasoning if preferred or a cube of chicken bouillon. Mixed Canned Beans: The hearty base of the dish, contributing both texture and a robust flavor. You can explore using different beans or try pre-soaked dried beans, albeit with a slightly altered cooking process. I typically like to use cannellini, navy, or pinto beans.
You’re going to absolutely love making my mom’s pork and beans – it’s straightforward, filled with hearty flavors, and pure comfort in a bowl. Although this dish take a while to cook, it’s quite easy to make. First things first, grab that smoked pork hock and give it a good wash, then pat it dry with paper towels. We’re going to get a bit hands-on and cut it into bite-sized pieces. But hey, save that bone! It’s like a secret flavor weapon for the beans later on. Cutting up the meat can be a bit messy but think of all that flavor we’re going to get – totally worth it! Next up, let’s tackle the veggies. Heat up the olive oil in a big Dutch oven or whatever large pot you’ve got. Toss in your chopped onion, carrots, celery, and bell pepper. Just let them do their thing, getting all soft and fragrant, which should take about 5 to 7 minutes. It’s all about building those flavors layer by layer, you know? Now, add your minced garlic, tomato paste, a good pinch of salt, and pepper, vegeta if you’re using it, stirring and letting it cook for another 2 or 3 minutes. And then comes the pork hock meat and fresh thyme. We’re just cooking it for another 5-10 minutes to brown it slightly – it’s all about that deep, rich taste. Pop in the pork hock bone, beans, and enough water to cover everything nicely. Bring it all to a rolling boil, then dial back the heat so it can simmer gently. Letting it cook low and slow for 1.5 to 2 hours, giving it a stir now and then. This is where all those fabulous flavors start mingling and getting to know each other! After the simmering, do a little taste test and adjust the salt and pepper if you need to. Ladle it into bowls, serve it up warm, and enjoy those hearty, comforting bites. A side of raw onions and crispy bread just takes it to the next level – trust me, it’s how Mom always does it!
Storage
Simply let the pork and beans cool down to room temperature before deciding if you’ll be refrigerating or freezing it. For short-term storage, transfer it into airtight containers and pop it into the refrigerator where it’ll keep beautifully for up to 4 days. This dish freezes wonderfully. Just portion the cooled stew into freezer-friendly bags or containers, ensuring you leave a little space for expansion, and it will hold up in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and then reheat gently on the stove, stirring occasionally until piping hot.
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