Love pork and beans? It’s definitely a comfort food type of meal, and this healthier version makes it even better!
Surf, sand and beans?
I’m a California girl. I grew up with the perfect “just-about-everything” where nature and the great outdoors are concerned. I’m a short, 3 hour drive from the snow in winter (Tahoe), the mountains, any time of year, are only about 20 minutes away and the beach in summer is only an hour’s drive west. You could say I live in a natural wonderland.
But even with such a variety available to me, I tend to gravitate towards the beach the most. I love the laid back atmosphere, the surfers, and the all-around easy-going life that the beach community has to offer.
So as you might guess, some of the food I grew up with has that “true California” influence. Barbecue, salads, Mexican feasts and all around, fresh foods (despite my German upbringing and culinary influences).
This dish was never a staple in my house. But I have to say that after finally making it myself, I kinda wish it had been! Pork and Beans are darned good! I believe it would even make a fantastic dish for a picnic at the beach (so long as you can keep the blowing sand out of it!).
ARE PORK AND BEANS HEALTHY?
A question like this is subjective. Everyone has their own ideas of what makes a “healthy” meal. Some don’t consider pork to be fit for consumption. Others will look at the sugar content and say it’s not healthy for that reason.
But keep this in mind. My goal here is to make a fairly unhealthy dish, healthier. My aim is to used unprocessed ingredients so that, at the very least, a dish like this will have more nutritional value. At the end of the day, if you want pork and beans, guess what? This recipe will be healthier than a good majority of the recipes out there. So it all depends on your goals and what you consider healthy.
NOTES ON THE BEANS:
Don’t drain or rinse the canned beans. Add everything from the can to your skillet.
PORK AND BEANS RECIPE:
This recipe is adapted. I got the original recipe here.
A healthier, delicious version of this home-style classic comfort food. Note that this recipe assumes you've already cooked your pork chops (I made this with leftovers).
- 3 cups cooked and cut pork chops (cut into bite-size chunks)
- 45 oz. canned pinto beans (Three, 15 oz. cans - do not drain or rinse)
- 1 1/2 cups diced white onion
- 1 cup ketchup (Recipe linked above to make your own. I used Organicville Ketchup)
- 1/3 cup pure maple syrup
- 1 tbsp. molasses
- 1 tbsp. olive oil
Sauté onions in the olive oil until translucent.
Add all other ingredients to the pan, and warm over medium heat, stirring frequently until everything is nice and hot.
Cool slightly and serve.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.