old fashioned stove top bbq pork and beans

bbq pork and beans

BBQ pork and beans like you’ve not tasted before! Slow cooked on the stove the old fashined way! Makes for a creamy thick gravy!

Pork with Beans

Slow cooking pork with beans 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.

Dried White Beans

We ate a lot of dried white beans growing up, too. Great Northern. Navy beans. Lima beans.

Mom did have an old clunky meat grinder that she’d attach to the side of the kitchen table to grind meat, usually pork or beef, for burgers or soup, but that was about the extent of ‘convenience appliances’. So when she cooked dried white beans, she’d sometimes pull out that grinder to grind pork for the bean seasoning. 

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.

White Bean Soup

Nothing’s better than a great white bean soup. And, the type of bean you use for this recipe could be Great Northern, Navy or Cannellini. If I used a lima bean, I’d choose the baby limas rather than the large lima bean. 

Slow Cooked Beans Recipe

This old fashioned slow cooked beans recipe on the stove top does take time. They’re not going to cook in an hour even two or three hours. It takes at least four 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. 

Recipe Beans and Ham

If you’re a working person, you’ll probably need to make this recipe for beans and ham or pork 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.

Pinto Beans Slow Cooker

I do cook pinto beans and other beans in my slow cooker, but I find that I don’t get the thick rick sauce gravy that comes from cooking them on the stove top. So, for me, I’d rather have the latter than the convenience of the slow cooker. 

How to Cook White Beans Southern Style

And, if you’re looking for how to cook white beans Southern style, then you might want to do it the old-fashioned way. On the stove top.

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!

Recipe for Beans

Hope you enjoy this recipe for 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.

Simple Beans Recipes

Here are a few more of my simple beans recipes that you might want to check out!

Buttery Lima Beans & Spinach

Kung Pao Kidney Beans 

Smoked Anasazi Beans and Fresh Herbs

Pork Taco Red Beans

Coal Miner Pinto Beans

bbq pork and beans

bbq pork and beans

old fashioned stove top bbq pork and beans

Yield: 8+ folks

BBQ pork and beans like you've not tasted before! Slow cooked on the stove the old fashined way! Makes for a creamy thick gravy!


  • 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.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

bbq pork and beans

Similar Posts


  1. I really enjoy your recipes and videos! Please tell me what cut of pork you used in this recipe; sounds delicious!

    1. Hi, PAM! Thank you for looking at one of my favorite recipes! Your cut of pork can be boneless (or bone in) thick pork chops or maybe a pork tenderloin. You want the delicious meat of the pork and actually some of the fat for the flavoring. Hope this makes sense. Don’t be a stranger! xoxx ally

  2. William MacDonald says:

    So I made this again yesterday, using defrosted leftovers from my shoulder smoke a month ago. As I was getting the mixture to a boil, my wife informed me that we were headed to a neighbor’s house to play cards.
    Well $#!@…
    Our solution (proposed by my lovely wife) was to continue letting everything come to a boil, and then transfer everything to a slow cooker. I added the additional 1/2 cup BBQ sauce at this stage, but no additional water (other than the initial 2 cups). Cooked on high for 3 1/2 hours, and it turned out perfect, and might I add it was an excellent snack once we returned from playing cards.
    Just thought I would mention it in case anyone was looking for a slow cooker option…I imagine if the heat setting was low the cooking time should be extended to 6-8 hours….it just depends on when the beans are done.

    1. William! My goodness! This is a wonderful hack for this recipe! Thank you!! Please give a big hug to your amazing wife b/c that was actually brilliant…and, I think you’re spot on w/the times for either high or low slow cooking! Being the bean love you are (and, me too!), you might want to try some of these other bean ideas. I’m in love w/the white beans…even my 2 y/o granddaughter eats them by the bowls full! Have a wonderful week ahead, my friend, and thank you for all your fabulous cooking, ideas, sharing and support! ~ally https://allyskitchen.com/?s=beans

  3. William MacDonald says:

    I just smoked a pork shoulder yesterday (well, 2 shoulders actually) and have been looking for a mouth-watering pork and beans recipe for the leftovers. This one looks perfect. I’ll give it a try and let you know how it turns out.

    1. Wowzeeee, William! Thanks and I’m glad to have you using one of my recipes! Very honored. Yes, let me know how you like, and I know those smoked pork shoulders leftovers will be outrageously delicious! Don’t be a stranger…see you again soon…and, hope you’re signed up for my newsletter emails…promise not to make your inbox dizzy! 🙂 ~ally

      1. William MacDonald says:


        I made the soup last night. Two small tweaks:
        – I only had Navy beans on hand;
        – I don’t have the Kirkland’s seasoning, so I just used equal parts onion powder, garlic powder, smoked paprika, and cumin.

        It was tremendous. Can I send you a pic?

        Thank you again.

        1. William! Your tweaks are fabulous, especially your spice mixture! Another option if that happens with other recipes is to check “Mrs. Dash” Theres a no salt combo similar to Kirkland’s. I need to add that note to the website! And I would LOVE pictures! Yesssssss!! You’re awesome!👍👍👍 ally

    1. We’re just old-fashioned girls, Lynn!! Love me some just good ol’ 1950s cooking! xox Thank you, luv!

    1. Lindsay! Thank you! It is real comfort food for us. These beans freeze well, too, so I have plenty left over for a great chili!! xo

  4. I love beans and this sounds utterly delicious, Ally! Will have to give it a go, will make it with lamb if possible! Love your recipes!!

    1. Oh, Hadia!! I love lamb, and I know it will be divine with lamb chunks! It’s a two-way street! I love your creations, too! xoxo

    1. Toni! Thank you, angel…it’s a lot of beans and so many possibilities! xo

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.