Homemade “Pork and Beans” (Without the Pork!)
Homemade “pork and beans” are a true family favorite in our house—a cozy, comforting dish that’s perfect any time of year but especially magical in the winter. The best part? This recipe has become a labor of love for one specific child of mine ❤️.
There’s something so satisfying about the way these beans simmer all day in the oven, filling the house with their deep, rich aroma. By dinnertime, the kitchen feels warm and inviting, and the flavor? Absolutely incredible. They’re perfect straight out of the oven on the first night but keep in mind—they’ll thicken as they cool.
And leftovers? Don’t even get me started. These beans are just as good (if not better) the next day! Pair them with eggs for breakfast, some crusty bread for lunch, or a side salad at dinner—they’re versatile, delicious, and comforting at every meal.
The Twist: No Pork? No Problem!
While the traditional recipe calls for about 250 grams of chopped bacon added to the baking dish, we’ve discovered that these beans are equally amazing without any pork at all. Some family members and friends prefer to reduce their meat consumption, and this recipe delivers on flavor without missing a beat. In fact, the batch photoed here is completely meat-free—and you wouldn’t even notice the difference!
So, whether you’re making the classic version with bacon or opting for a plant-based twist, this dish will warm your heart and fill your belly.
A Dish Made with Love
Homemade “pork and beans” are more than just a meal—they’re a tradition, a family favorite, and a little taste of love baked into every bite. They’re proof that the simplest ingredients, cooked slowly with care, can become something extraordinary.
Serve them warm, savor the rich flavors, and enjoy the comfort of knowing that sometimes, the best dishes are the ones made with love—and maybe even a little twist. ❤️
‘Porkless’ Pork and Beans
Special Note: This recipe begins the day before, with the beans soaking in a big pot overnight in cold tap water.
Ingredients:
2 cups navy beans
1/2 lb diced bacon (optional)
1 onion, finely diced
3 tbsp molasses
2 tsp salt
1/4 tsp ground pepper
1/4 tsp dry mustard
1/2c ketchup
1 tbsp Worcestershire sauce
1/4c firmly packed brown sugar
Instructions:
Night Before: Soak beans overnight in cold water.
Next Morning: Simmer the beans in the same water until tender, approximately 1 to 2 hours.
Drain and save the water.
Preheat oven to 325 degrees F.
Gather all the ingredients together and dice the onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar.
Bring mixture to a boil and set aside.
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of the dish, and layering with onion and bacon (if using).
Pour the sauce over the mixture.
Pour in just enough of the reserved bean water to cover the beans (still Reserve the remainder of the bean water).
Cover the dish with aluminum foil.
Bake for 3 - 4 hours in the preheated oven, removing the aluminum foil about halfway through, and stirring occasionally and adding more reserved bean water if necessary to prevent the beans from getting to dry.
They will thicken when they cool :).
Enjoy !!
