Pork and Beans

Homemade Pork and Beans

Watching my father in the kitchen when I was younger, this was in the books whenever there is a family gathering. We grew up looking forward to every meal and leftovers when we have this at the dinner table. It was always a happy occasion.


This became a house specialty. Every chance we get of cooking this one, we would always send out a message no matter how far everyone is, just to make their mouth water. Now is my turn, and yours will, too.

A certified 'bestseller' in my friends menu, I don't know how they did it but they always seem to 'know' when I am cooking this  and everyone just comes at our house to eat.

INGREDIENTS:

1 Lb kidney beans (can be prepared or dried)
1 Whole pork hind/front legs cut into serving portions (if there's no available of that kind of cut, go for the hocks, or just go for the meat cut that you like. We like it best with their skin and fat.)
1 Can Hunt's tomato sauce (small one)
1 Can Hunt's tomato paste
1 Large Onion, halved
1 Whole garlic cloves
2 Pcs large tomatoes, quartered
Salt and to taste

For the preparation of the kidney beans, you can soak them overnight. Or cover the beans with cold water by 2 inches and bring them to boil and let simmer for 2 minutes in low heat. Take pot off and let stand for an hour. (Source: The Kitchen Companion by Polly Clingerman)

 DIRECTIONS:

In a large pot, boil the kidney beans and the pork meat. Add all the other ingredients except the tomato sauce, tomato paste, and salt.Let cook for an hour and check if the meat is tender, add the tomato sauce, and tomato paste. Simmer for a few minutes, add salt. Continue cooking for 10 minutes more. Best served with sliced bread, garlic bread, or rice.

Enjoy!