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Leftover Braised Pork & Beans

A recipe by Julie Van Rosendaal

Leftover Braised Pork & Beans

Total Time:

35mins

Prep:

5mins

Cook:

30mins

Ingredients

  • 2 19 oz (540 mL) cans white kidney or navy beans, drained
  • 1 small onion, finely chopped
  • 3/4 cup ketchup or tomato sauce (or some of each)
  • 3 Tbsp packed brown sugar
  • 2 Tbsp molasses
  • 1 Tbsp grainy mustard
  • 1 Tbsp cider vinegar
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp each salt and black pepper
  • 1 cup chopped braised pork shoulder
  • baked potatoes, for serving (optional)

How to Make It

1.

Set a large saucepan over medium-high heat and add the beans, onion, ketchup, brown sugar, molasses, mustard, vinegar, Worcestershire, salt and pepper and bring to a simmer.

2.

Cook uncovered, stirring often, for about 20 minutes, or until the sauce thickens.

3.

Stir in the pork and cook for another 5-10 minutes. Serve as is, or over split baked potatoes.

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