Slow cooking the old fashioned way. I used to spend a lot of time in my grandma and mama’s kitchens as a child. And, I really don’t recall one convenience appliance they had for cooking. Most everything was done the old school way. On the stove top or in the oven. Now, my mom did have an old clunky meat grinder that she’d attach to the side of the kitchen table to grind meat for burgers or soup, but that was about it. We didn’t even have a toaster. Yep, put that buttered bread under the broiler to toast. And, I still do that. So much better than a toaster in my humble opinion.
These old fashioned stove top bbq pork and beans take time. They’re not going to cook in an hour even two or three hours. It takes at least four or five hours on the stove top. For me, there’s a distinct difference between doing beans in a slow cooker and on the stove top. Each take time (yikes! that’s what we all have little of, I know), but I find that cooking on the stove top gives me a deeper and more luscious ‘gravy’ like broth. If you’re a working person, you’ll need to make these beans on the weekend. They get better after several days. And, you can certainly freeze them using leftovers for soups, stews and chilis. That’s why you make a big stock pot of them. You want some for reserve and using in other recipes.
Honestly, there are so many things you can do with these beans. For instance, why not add a little more spiciness with red chili flakes or maybe a chili seasoning mix, then some thick chunky salsa, and V8 tomato juice and you have the starting of a great chili with these pork chunks. Layer these bbq pork and beans on a soft flour tortilla with some shredded lettuce, grated cheese and sour cream. See, you have a fabulous taco!
Hope you enjoy these beans as much as we do. And, remember, there’s some emotional and psychological benefits to cooking the slow way. The old school way. Just remember to check these beans and add more liquid as they’re simmer boiling and cooking. You don’t want them to burn! Nothing worse than burned beans on the bottom of a pot. That’s why you add that last BBQ sauce at the end of cooking. The sugars in the sauce can cause some sticking of beans on the bottom if your liquid level is low.
- 2 cups dry beans, combination of two or three (i.e., pinto, Anasazi, Great Northern, navy, small red beans)
- 2 Tbl. fresh garlic, finely diced
- 1 cup sweet onions, small dice
- 1 Tbl. Braggs Nutritional Yeast
- 1 Tbl. Kirkland’s No-Salt Seasoning Mixture
- 2 tsp. sea salt
- 1 tsp. pepper
- ½ tsp. red chili flakes
- 1 lb. pork, chopped in bite size pieces with some of the fat
- 1 ½ cups BBQ sauce, your favorite, divided
- 1 (32 oz.) chicken broth + 8 (will vary) cups water, divided
- Rinse the beans well. Put in a large heavy stock pot. Add the garlic onions. Mix together the nutritional yeast, no-salt seasoning mixture, salt, pepper, red chili flakes and shake all around the beans.
- Add the pork and one cup of BBQ sauce. Add the chicken broth and four cups of water. Blend well.
- Cover the pot. Turn blaze to high. Bring to roaring boil. Slightly askew the lid to let steam escape. Cook for about an hour, check occasionally to add water, if needed.
- Reduce heat to medium. Keep lid on (not askew). Continue cooking another about three to four hours and checking to see if you need to add more water (as it will boil off).
- When beans are tender, add the remaining BBQ sauce and blend. Cover and let the beans simmer (very low heat/almost just warning the beans) about 30 minutes. Be sure to have sufficient liquid so the beans don't stick on the bottom of the pot.