The Recipes

Pork and Beans

Who didn't grow up in the '80s with franks and beans as a staple meal?  Well, at least I did, living in the Midwest.  Last night, I made a pork tenderloin by accident, so today, what to do with the leftovers?  I was digging deep into the pantry last night to make something work, as I'm a few days overdue for heading to the market.  What to do, what to do?  Hmmm... pork and beans!

Pork and Beans


- 1/4 onion, finely diced
- 1 c. ketchup
- 3 T. brown sugar
- 1 T. molasses (or pure maple syrup in a pinch)
- 1/2 tsp. grated chipotle in adobo*
- 1 can cannelini beans, drained and rinsed
- salt
- pepper
- olive oil
- chopped green onions for garnish

In a medium-sized saucepan, heat a small drizzle of olive oil.  Add the onions, season them with salt, and allow them to sweat for 7-8 minutes.  Add the ketchup, brown sugar, molasses and grated chipotle.  Season with salt and pepper; stir and allow to simmer for 10-12 minutes.  Add the beans, and stir to combine. 

Meanwhile, dice the leftover pork tenderloin.  Plate the beans, allowing some of the sauce to remain in the saucepan.  Stir the pork in the remaining sauce just to heat through and spoon it on top of the beans.  Garnish with chopped green onions.  I actually ended up with a healthy portion of beans leftover... yummy cold bean salad in my lunch tomorrow!

* Note:  Once I open a can of chipotle in adobo, I freeze the rest and grate it as needed.  It is such a potent flavor that it would be nearly impossible to use the entire can before it would spoil.