34 Delicious Recipes with Pork and Beans for Savory Dinners

Unlock the delicious potential of pork and beans with these 34 mouthwatering recipes perfect for busy weeknights! Whether you’re craving comforting classics or exciting new twists, this collection transforms this humble pantry staple into extraordinary family dinners. From hearty stews to skillet sensations, you’ll find plenty of inspiration to make dinner both easy and unforgettable. Let’s dive in and discover your next favorite meal!

Smoky Chipotle Pork and Bean Stew

Picture this: it’s a chilly evening, and you’re craving something hearty that practically cooks itself. This smoky chipotle pork and bean stew is exactly what you need—it’s cozy, flavorful, and perfect for those nights when you want minimal effort but maximum comfort.

Ingredients

• 2 tbsp olive oil
• 1.5 lbs pork shoulder, cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp chipotle in adobo, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 cups chicken broth
• 2 (15 oz) cans pinto beans, rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1.5 lbs cubed pork shoulder in a single layer, searing for 3-4 minutes per side until deeply browned—don’t overcrowd the pot to ensure a proper crust forms.
3. Transfer the browned pork to a plate, leaving any rendered fat in the pot.
4. Add the diced onion to the pot, sautéing for 5-6 minutes until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Mix in 2 tbsp minced chipotle in adobo, 1 tsp cumin, and 1 tsp oregano, toasting for 30 seconds to deepen their flavors.
7. Pour in 4 cups chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot—this adds rich flavor to the stew.
8. Return the seared pork and any accumulated juices to the pot.
9. Add the rinsed pinto beans, diced tomatoes (with their juices), 1 tsp salt, and 1/2 tsp black pepper, stirring to combine.
10. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes until the pork is fork-tender.
11. Stir in 1/4 cup chopped fresh cilantro just before serving to keep its bright flavor intact.

Rich and velvety, this stew has tender pork that falls apart with a gentle press of your spoon. The smoky chipotle melds beautifully with the creamy beans, creating a cozy bowl that’s even better the next day. Try serving it over creamy polenta or with warm cornbread for a comforting twist.

Southern Style Pork and Bean Casserole

Gather around, friends—this Southern-style pork and bean casserole is the kind of cozy, no-fuss meal you’ll want to make again and again. It’s packed with smoky flavor and comes together with minimal effort, perfect for busy weeknights or lazy weekends. You’ll love how the ingredients meld into something truly comforting.

Ingredients

• 1 lb ground pork
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 (15 oz) cans pork and beans
• 1/2 cup ketchup
• 2 tbsp yellow mustard
• 2 tbsp Worcestershire sauce
• 1/4 cup brown sugar
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F.
2. Heat a large oven-safe skillet over medium-high heat.
3. Add the ground pork and cook for 6–8 minutes, breaking it up with a spoon until no pink remains.
4. Add the diced onion and minced garlic, and cook for 4–5 minutes until the onion is translucent.
5. Tip: If there’s excess grease, drain it off for a less oily finish.
6. Stir in the pork and beans, ketchup, mustard, Worcestershire sauce, brown sugar, smoked paprika, black pepper, and salt.
7. Bring the mixture to a simmer, stirring occasionally.
8. Transfer the skillet to the preheated oven and bake uncovered for 25–30 minutes.
9. Tip: For a caramelized top, broil for the final 2–3 minutes until bubbly and slightly browned.
10. Remove from the oven and let it rest for 5 minutes before serving.
11. Tip: Letting it rest helps the flavors settle and makes it easier to scoop.

Mmm, this casserole emerges from the oven thick, saucy, and deeply savory with a hint of sweetness from the brown sugar. The pork stays tender while the beans soften just enough to hold their shape. Serve it over cornbread or with a side of coleslaw for a classic Southern plate that feels like home.

Pork and Black Bean Enchiladas

Picture this: you’re craving something cozy and satisfying, but don’t want to spend hours in the kitchen. These pork and black bean enchiladas deliver that perfect comfort food fix with minimal fuss.

Ingredients

• 1 lb pork shoulder, cubed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 15 oz can black beans, rinsed
• 2 cups red enchilada sauce
• 8 flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add cubed pork shoulder and cook for 6-8 minutes until browned on all sides.
4. Add diced onion and cook for 4-5 minutes until translucent.
5. Stir in minced garlic, cumin, and chili powder, cooking for 1 minute until fragrant.
6. Mix in rinsed black beans and 1/2 cup enchilada sauce, simmering for 3 minutes.
7. Remove skillet from heat and let the filling cool slightly for easier handling.
8. Spread 1/2 cup enchilada sauce evenly across the bottom of a 9×13 inch baking dish.
9. Spoon 1/3 cup of the pork and bean mixture onto each tortilla, rolling them tightly.
10. Place rolled enchiladas seam-side down in the baking dish.
11. Pour remaining enchilada sauce over the top, covering all tortillas completely.
12. Sprinkle shredded Monterey Jack cheese evenly over the enchiladas.
13. Bake at 375°F for 20-25 minutes until cheese is bubbly and golden brown.
14. Remove from oven and let rest for 5 minutes before serving to set properly.
15. Garnish with fresh chopped cilantro just before serving.

Nothing beats the way the tender pork melts into the creamy beans beneath that slightly crisp cheese topping. The smoky cumin and chili powder create this incredible depth that makes every bite satisfying. Try serving them with a cool avocado salad or extra cilantro lime crema for that perfect contrast to the rich enchilada sauce.

Spicy Thai Basil Pork and Bean Stir-fry

You know those nights when you want something flavorful and satisfying but don’t have hours to spend in the kitchen? This spicy Thai basil pork and bean stir-fry is your answer—it comes together in under 30 minutes and delivers bold, aromatic flavors that’ll make you feel like you ordered takeout.

Ingredients

– 1 lb ground pork
– 2 tbsp vegetable oil
– 4 cloves garlic, minced
– 2 Thai chilies, thinly sliced
– 1 cup green beans, trimmed and cut into 1-inch pieces
– 3 tbsp oyster sauce
– 1 tbsp soy sauce
– 1 tsp sugar
– 1/2 cup fresh Thai basil leaves

Instructions

1. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering (about 350°F).
2. Add 4 cloves minced garlic and 2 sliced Thai chilies, stir-frying for 30 seconds until fragrant but not browned.
3. Add 1 lb ground pork, breaking it up with a spatula and cooking for 5-7 minutes until no pink remains.
4. Push pork to one side of the wok and add 1 cup green beans to the empty space.
5. Cook beans for 2 minutes undisturbed to develop a slight char, then mix with pork.
6. Add 3 tbsp oyster sauce, 1 tbsp soy sauce, and 1 tsp sugar, stirring to coat everything evenly.
7. Continue cooking for 3-4 minutes until sauce thickens and clings to the pork and beans.
8. Remove from heat and stir in 1/2 cup fresh Thai basil leaves until just wilted.

Really, the magic happens when that basil hits the hot wok—it releases an incredible aroma that fills your kitchen. The pork stays juicy against the crisp-tender beans, with just enough heat from the chilies to keep things interesting. Try serving it over jasmine rice with a fried egg on top for the ultimate weeknight dinner upgrade.

Hearty Pork, Bean, and Vegetable Soup

Just when you need something comforting and nourishing, this pork, bean, and vegetable soup hits the spot. It’s the kind of meal that warms you from the inside out, perfect for chilly evenings or busy weeknights. You’ll love how the flavors meld together into something truly special.

Ingredients

– 1 tbsp olive oil
– 1 lb pork shoulder, cubed
– 1 medium onion, diced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 3 cloves garlic, minced
– 6 cups chicken broth
– 1 (15 oz) can diced tomatoes
– 1 (15 oz) can kidney beans, drained
– 1 tsp dried thyme
– 1 bay leaf
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups chopped kale

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb cubed pork shoulder and cook for 5-7 minutes until browned on all sides.
3. Add diced onion, sliced carrots, and sliced celery to the pot.
4. Cook vegetables for 5 minutes until they begin to soften.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Pour in 6 cups chicken broth and 1 can diced tomatoes with their juices.
7. Add drained kidney beans, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
8. Bring the soup to a boil, then reduce heat to low and simmer covered for 45 minutes.
9. Stir in 2 cups chopped kale and cook for 5 more minutes until wilted.
10. Remove the bay leaf before serving.

Ladle this soup into big bowls and notice how the tender pork practically melts in your mouth. The beans add creamy texture while the vegetables keep it fresh and vibrant. For an extra treat, serve it with crusty bread for dipping into that rich, savory broth.

Sweet and Tangy BBQ Pork and Bean Skillet

Sometimes you just need a meal that comes together quickly but tastes like it simmered all day. Sweet and Tangy BBQ Pork and Bean Skillet is exactly that—a hearty, comforting dish perfect for busy weeknights when you want maximum flavor with minimal fuss.

Ingredients

– 1 lb ground pork
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 cup BBQ sauce
– 2 tbsp apple cider vinegar
– 1 tbsp brown sugar
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 15 oz can pinto beans, drained and rinsed
– 1/2 cup water

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 lb ground pork and cook for 5-7 minutes, breaking it apart with a spatula until no pink remains.
3. Add the diced onion and cook for 4-5 minutes until translucent and softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in 1 cup BBQ sauce, 2 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp smoked paprika, and 1/2 tsp black pepper, stirring to combine.
6. Add the drained pinto beans and 1/2 cup water, then bring the mixture to a simmer.
7. Reduce heat to low, cover the skillet, and let it simmer for 15 minutes to allow the flavors to meld.
8. Remove the lid and simmer uncovered for 5 more minutes until the sauce thickens slightly.
9. Let the skillet rest off the heat for 2-3 minutes before serving.

Looking for a cozy meal that delivers big on flavor? The tender pork and creamy beans soak up the sweet and tangy sauce perfectly. Serve it over rice, scoop it up with crusty bread, or pile it into soft buns for a satisfying twist on sloppy joes.

Savory Pork and White Bean Chili

Wondering what to make for dinner tonight that’s both comforting and easy? This savory pork and white bean chili comes together with minimal effort but delivers maximum flavor. You’ll love how the tender pork mingles with creamy beans in a rich, slightly spicy broth.

Ingredients

– 1 tbsp olive oil
– 1 lb pork shoulder, cut into 1-inch cubes
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 (14.5 oz) can diced tomatoes
– 2 (15 oz) cans white beans, drained and rinsed
– 4 cups chicken broth
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 lb cubed pork shoulder and cook for 6-8 minutes, turning occasionally, until browned on all sides.
3. Transfer the browned pork to a clean plate using a slotted spoon.
4. Add diced yellow onion to the same pot and cook for 5 minutes, stirring occasionally, until softened and translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Sprinkle chili powder, cumin, and smoked paprika over the onion mixture and stir for 30 seconds to toast the spices.
7. Return the browned pork to the pot along with any accumulated juices.
8. Pour in diced tomatoes with their juices, drained white beans, and chicken broth.
9. Season with salt and black pepper and stir to combine all ingredients.
10. Bring the chili to a boil over high heat, then reduce heat to low and cover the pot.
11. Simmer for 1 hour and 30 minutes, stirring occasionally, until pork is fork-tender.
12. Remove the lid and continue simmering for another 15 minutes to slightly thicken the broth.

The chili develops a wonderful thickness where the beans become creamy while the pork stays remarkably tender. That hint of smokiness from the paprika plays beautifully against the rich pork flavor. Try serving it over cornbread or topping with a dollop of cool sour cream for contrast.

Braised Pork with White Beans and Rosemary

Diving into a comforting meal doesn’t get much better than this. You’ll love how the pork becomes incredibly tender while the beans soak up all that rich flavor. It’s the kind of dish that makes your kitchen smell amazing and leaves everyone asking for seconds.

Ingredients

• 2 lbs pork shoulder, cut into 2-inch cubes
• 1 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 cup dry white wine
• 4 cups chicken broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Season the pork cubes evenly with salt and pepper on all sides.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Brown the pork in batches, about 3-4 minutes per side, until a golden crust forms. Tip: Don’t overcrowd the pot to ensure proper browning.
4. Remove all pork from the pot and set aside on a plate.
5. Add chopped onion to the same pot and cook for 5 minutes until softened and translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Pour in white wine, scraping the bottom of the pot to release all the browned bits. Tip: This deglazing step adds incredible depth of flavor.
8. Return the browned pork and any accumulated juices to the pot.
9. Add chicken broth and chopped rosemary, stirring to combine.
10. Bring the liquid to a simmer, then reduce heat to low and cover the pot.
11. Braise for 2 hours, maintaining a gentle simmer, until the pork is fork-tender.
12. Stir in the drained white beans and cook uncovered for 15 minutes to heat through and allow the sauce to thicken slightly. Tip: The beans will absorb the flavorful braising liquid beautifully.
13. Remove from heat and let rest for 5 minutes before serving.

The pork becomes so tender it practically falls apart with a gentle press of your fork. Rosemary’s earthy aroma pairs perfectly with the creamy white beans and rich braising liquid. Serve it over creamy polenta or with crusty bread to soak up every last bit of that delicious sauce.

Pork and Pinto Bean Tacos with Lime Crema

Feeling like you need a quick, satisfying dinner that doesn’t skimp on flavor? These pork and pinto bean tacos are your answer. They come together in a flash and are guaranteed to be a hit with the whole family.

Ingredients

– 1 lb ground pork
– 1 tbsp olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 (15 oz) can pinto beans, rinsed and drained
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– 1/2 cup sour cream
– 2 tbsp fresh lime juice
– 8 small corn tortillas
– 1/4 cup chopped fresh cilantro
– Salt

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 diced yellow onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
3. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb ground pork, breaking it up with a spoon, and cook for 6-8 minutes until no pink remains.
5. Stir in 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp smoked paprika, coating the pork evenly.
6. Add the rinsed pinto beans and 1/4 cup water, stirring to combine.
7. Reduce heat to low and simmer for 5 minutes until the liquid is mostly absorbed.
8. While the filling simmers, combine 1/2 cup sour cream and 2 tbsp lime juice in a small bowl, whisking until smooth.
9. Warm 8 corn tortillas directly over a gas flame for 15-20 seconds per side until lightly charred, or heat in a dry skillet.
10. Season the pork and bean filling with salt to taste.
11. Spoon the filling into warm tortillas.
12. Drizzle with lime crema and top with 1/4 cup chopped cilantro.

Keep these tacos in mind for your next casual gathering. The tender, spiced pork and creamy beans are a perfect match for the bright, tangy crema, while the charred tortillas add a wonderful smoky note. Try serving them with pickled red onions for an extra pop of color and acidity.

Ginger-Soy Pork and Green Bean Stir-fry

Zesty and satisfying, this ginger-soy pork and green bean stir-fry comes together in minutes. You’ll love how the savory sauce clings to every bite. It’s the perfect weeknight dinner when you’re craving something flavorful but don’t want to spend hours in the kitchen.

Ingredients

– 1 lb pork tenderloin
– 1 tbsp cornstarch
– 2 tbsp vegetable oil
– 3 cloves garlic
– 1 tbsp fresh ginger
– 8 oz green beans
– 1/4 cup soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1/2 tsp red pepper flakes

Instructions

1. Cut 1 lb pork tenderloin into thin, 1/4-inch slices against the grain.
2. Toss pork slices with 1 tbsp cornstarch until evenly coated.
3. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
4. Add pork in a single layer and cook for 2 minutes without stirring.
5. Flip pork and cook for another 2 minutes until lightly browned, then transfer to a plate.
6. Add remaining 1 tbsp vegetable oil to the same skillet.
7. Mince 3 cloves garlic and 1 tbsp fresh ginger, then add to the hot oil.
8. Cook garlic and ginger for 30 seconds until fragrant but not browned.
9. Add 8 oz green beans and stir-fry for 4 minutes until bright green and slightly tender.
10. Tip: Don’t overcrowd the pan—cook in batches if needed for proper browning.
11. Return pork to the skillet with the green beans.
12. Pour in 1/4 cup soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/2 tsp red pepper flakes.
13. Stir everything together and cook for 2 minutes until the sauce thickens and coats the ingredients.
14. Tip: For extra crisp-tender beans, blanch them in boiling water for 1 minute before stir-frying.
15. Tip: Let the pork rest at room temperature for 10 minutes before slicing for more tender results.

Every bite delivers tender pork with crisp green beans in that addictive savory-sweet sauce. The sesame oil adds a wonderful nutty finish that makes this dish truly special. Try serving it over jasmine rice or stuffing it into warm tortillas for a fun twist.

Cuban Style Pork and Black Bean Bowl

Tired of the same old lunch routine? This Cuban-style pork and black bean bowl is about to become your new favorite. You get tender, citrusy pork piled over creamy beans with all the fresh toppings—it’s a flavor-packed meal that feels like a mini vacation in a bowl.

Ingredients

– 1.5 lbs pork shoulder, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 large onion, diced
– 4 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/2 cup orange juice
– 2 tbsp lime juice
– 2 (15 oz) cans black beans, rinsed and drained
– 1 cup long-grain white rice
– 1 avocado, sliced
– 1/4 cup fresh cilantro, chopped

Instructions

1. Pat the pork shoulder cubes dry with paper towels to help them brown evenly.
2. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Add pork cubes in a single layer, working in batches if needed, and sear for 3-4 minutes per side until deeply browned.
4. Transfer all pork to a plate and reduce heat to medium.
5. Add remaining 1 tablespoon olive oil to the pot and sauté diced onion for 5 minutes until translucent.
6. Stir in minced garlic, cumin, and oregano, cooking for 1 minute until fragrant.
7. Return pork to the pot and pour in orange juice and lime juice, scraping up any browned bits from the bottom.
8. Bring to a simmer, then cover and cook on low heat for 1.5 hours until pork is fork-tender.
9. While pork cooks, rinse 1 cup of rice under cold water until water runs clear to remove excess starch.
10. Cook rice according to package directions until fluffy.
11. Stir rinsed black beans into the pork during the last 10 minutes of cooking to warm through.
12. Season the entire mixture with salt only after cooking to prevent the pork from toughening.
13. Fluff the cooked rice with a fork to separate grains before serving.
14. Divide rice among bowls, top with pork and bean mixture, and garnish with avocado slices and fresh cilantro.

Creamy avocado and bright cilantro balance the rich, citrus-infused pork beautifully. For a fun twist, serve it with plantain chips for scooping or wrap everything in warm tortillas for handheld meals.

Pork and Bean Pot Pie with Flaky Crust

Kind of craving that perfect comfort food that feels like a warm hug? You know, the kind that fills your kitchen with amazing smells and satisfies everyone at the table. This pork and bean pot pie is exactly that—hearty, flavorful, and topped with the flakiest crust you’ll ever make.

Ingredients

– 1 lb pork shoulder, cubed
– 1 tbsp olive oil
– 1 onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 tbsp tomato paste
– 2 cups chicken broth
– 1 can (15 oz) white beans, drained
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 1 sheet puff pastry, thawed
– 1 egg, beaten

Instructions

1. Preheat your oven to 400°F.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
3. Add 1 lb cubed pork shoulder and cook for 6-8 minutes until browned on all sides.
4. Remove the pork from the skillet and set aside.
5. Add diced onion, carrots, and celery to the same skillet.
6. Sauté vegetables for 5-7 minutes until they begin to soften.
7. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
8. Add 1 tbsp tomato paste and cook for 1 minute while stirring constantly.
9. Return the browned pork to the skillet.
10. Pour in 2 cups chicken broth and stir to combine.
11. Add 1 can drained white beans, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
12. Bring the mixture to a simmer, then reduce heat to low.
13. Let simmer uncovered for 15 minutes until the liquid has reduced slightly.
14. While the filling simmers, roll out the thawed puff pastry sheet to fit your skillet.
15. Tip: For extra flaky layers, avoid overworking the pastry when rolling.
16. Remove the skillet from heat and carefully place the pastry over the filling.
17. Brush the pastry evenly with the beaten egg using a pastry brush.
18. Cut 3-4 small slits in the center of the pastry to allow steam to escape.
19. Tip: Brushing with egg gives that beautiful golden-brown color and crisp texture.
20. Bake at 400°F for 25-30 minutes until the crust is puffed and golden brown.
21. Tip: Place a baking sheet underneath to catch any potential bubbling over.
22. Remove from oven and let rest for 10 minutes before serving.

Dig into this comforting masterpiece and you’ll love how the flaky, buttery crust contrasts with the savory pork and bean filling. The tender pork melts in your mouth while the beans add wonderful texture throughout. Try serving individual portions in bowls with a simple green salad on the side for the perfect cozy meal.

Garlic Sautéed Pork with Cannellini Beans

Let’s be real—you want something hearty and flavorful without spending hours in the kitchen. This garlic sautéed pork with cannellini beans is your answer. It’s a one-pan wonder that’s both comforting and packed with savory goodness.

Ingredients

• 1 lb pork tenderloin, cut into 1-inch cubes
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Pat the pork cubes dry with paper towels to ensure a good sear.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add the pork cubes in a single layer, working in batches if needed to avoid overcrowding.
4. Sear the pork for 3–4 minutes per side until golden brown and cooked through.
5. Transfer the pork to a plate and set aside.
6. Reduce the heat to medium and add the minced garlic to the same skillet.
7. Sauté the garlic for 30–45 seconds until fragrant but not browned.
8. Add the drained and rinsed cannellini beans to the skillet.
9. Pour in 1/2 cup chicken broth and sprinkle with 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
10. Simmer the mixture for 3–4 minutes until the beans are heated through and the liquid reduces slightly.
11. Return the seared pork to the skillet and stir to combine with the beans.
12. Cook for 1–2 more minutes until everything is warmed through.
13. Remove the skillet from the heat and stir in 2 tbsp fresh parsley.

Juicy pork cubes soak up the garlicky broth, while the cannellini beans add a creamy texture that balances each bite. Try serving it over crusty bread to soak up every last bit of sauce, or alongside a simple arugula salad for a fresh contrast.

Pork Sausage and Baked Bean Hash

Breakfast just got a whole lot more exciting with this hearty skillet creation. You’ll love how the savory pork sausage mingles with sweet baked beans and crispy potatoes. It’s the perfect one-pan meal that comes together in no time.

Ingredients

– 1 lb pork sausage
– 2 tbsp olive oil
– 1 medium onion, diced
– 1 bell pepper, diced
– 2 cups diced potatoes
– 2 (15 oz) cans baked beans
– 4 large eggs
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb pork sausage and cook for 6-8 minutes, breaking it into small crumbles with a wooden spoon until browned.
3. Remove sausage from skillet and set aside, leaving about 1 tablespoon of drippings in the pan.
4. Add remaining 1 tablespoon olive oil to the skillet and heat for 30 seconds.
5. Add 1 diced onion and 1 diced bell pepper, cooking for 4-5 minutes until softened.
6. Stir in 2 cups diced potatoes and cook for 10-12 minutes, stirring occasionally, until potatoes are golden brown and tender.
7. Tip: Don’t overcrowd the potatoes – this ensures they get crispy rather than steaming.
8. Return cooked sausage to the skillet and mix with vegetables.
9. Pour in 2 cans of baked beans and stir to combine all ingredients.
10. Season with 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
11. Create 4 small wells in the hash mixture using the back of a spoon.
12. Crack 1 egg into each well, being careful not to break the yolks.
13. Cover skillet and cook over medium-low heat for 6-8 minutes until egg whites are set but yolks are still runny.
14. Tip: For firmer yolks, cook uncovered for an additional 2-3 minutes.
15. Remove from heat and sprinkle with 1/4 cup chopped fresh parsley.
16. Tip: Let the hash rest for 2 minutes before serving to allow flavors to meld.

My favorite thing about this dish is how the creamy egg yolks mix with the smoky sausage and sweet beans. The crispy potato chunks add wonderful texture against the tender vegetables. Serve it straight from the skillet with toast for dipping, or spoon it over biscuits for an extra hearty breakfast.

Pork and Red Bean Jambalaya

You know those cozy one-pot meals that just hit the spot on a busy weeknight? Pork and red bean jambalaya is exactly that kind of comfort food—hearty, flavorful, and surprisingly simple to whip up.

Ingredients

– 1 lb pork shoulder, cubed
– 1 tbsp olive oil
– 1 onion, diced
– 1 bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 cup long-grain white rice
– 1 (15 oz) can red beans, drained and rinsed
– 1 (14.5 oz) can diced tomatoes
– 2 cups chicken broth
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 green onions, sliced

Instructions

1. Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add 1 lb cubed pork shoulder and cook for 5-7 minutes, stirring occasionally, until browned on all sides.
3. Add diced onion, bell pepper, and celery, cooking for 4-5 minutes until vegetables soften.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1 cup long-grain white rice to the pot, stirring constantly for 2 minutes to toast the grains.
6. Pour in 2 cups chicken broth and 1 can diced tomatoes with their juices.
7. Stir in 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
9. Gently fold in 1 can drained and rinsed red beans, being careful not to break the beans.
10. Cover and cook for an additional 5 minutes until rice is tender and liquid is absorbed.
11. Remove from heat and let stand covered for 5 minutes to allow flavors to meld.
12. Fluff the jambalaya with a fork and stir in sliced green onions.

Serve this jambalaya piping hot with its perfectly tender rice and smoky, slightly spicy broth. The red beans add a creamy texture that balances the hearty pork chunks beautifully. Spoon it over cornbread or stuff it into bell peppers for a fun twist on leftovers.

Mediterranean Braised Pork with White Beans

Oh my goodness, you have to try this cozy Mediterranean braised pork with white beans. It’s the kind of hearty, flavor-packed dish that makes your kitchen smell incredible and fills you up in the best way. Perfect for a lazy weekend or when you want something comforting but still feels a little fancy.

Ingredients

• 2 lbs pork shoulder, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 cup dry white wine
• 4 cups chicken broth
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Season the pork shoulder cubes generously with salt and black pepper on all sides.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
3. Sear the pork cubes in batches for 3–4 minutes per side until deeply browned, transferring them to a plate as you go. Tip: Don’t overcrowd the pot—this ensures a good crust and richer flavor.
4. Reduce the heat to medium and add the diced onion to the same pot, cooking for 5–6 minutes until softened and lightly golden.
5. Add the minced garlic and cook for 1 minute until fragrant.
6. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
7. Pour in the dry white wine, scraping the bottom of the pot to lift any browned bits.
8. Simmer the wine for 2–3 minutes until reduced by half.
9. Return the seared pork and any accumulated juices to the pot.
10. Add the chicken broth, dried oregano, and red pepper flakes, stirring to combine.
11. Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 2 hours until the pork is fork-tender. Tip: Keep the simmer low and steady—this prevents the meat from toughening.
12. Stir in the drained and rinsed cannellini beans and simmer uncovered for 15 minutes to heat through and thicken the sauce slightly.
13. Remove the pot from the heat and stir in the chopped fresh parsley. Tip: Adding parsley at the end keeps its bright flavor and color intact.

Every bite of this dish is pure comfort—the pork melts in your mouth, the beans soak up all the savory braising liquid, and the herbs add a fresh, Mediterranean kick. Serve it over creamy polenta or with crusty bread to soak up every last drop, and maybe even top it with a sprinkle of feta for a tangy twist.

Caramelized Onion, Pork, and Bean Sliders

You know those days when you want something hearty but don’t want to spend hours in the kitchen? These sliders are your answer—packed with sweet caramelized onions, savory pork, and creamy beans, they come together faster than you’d think and disappear even quicker. Perfect for game day, weeknight dinners, or whenever you need a crowd-pleaser in a hurry.

Ingredients

• 1 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 lb ground pork
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 slider buns
• 1/2 cup barbecue sauce
• 4 slices provolone cheese, quartered

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-low heat.
2. Add 1 large thinly sliced yellow onion and cook for 20–25 minutes, stirring occasionally, until deeply golden and soft—this low-and-slow method is key for proper caramelization without burning.
3. Increase heat to medium and add 1 lb ground pork, breaking it up with a spatula.
4. Cook pork for 6–8 minutes, until no pink remains, stirring occasionally.
5. Stir in 1 can drained and rinsed cannellini beans, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Cook for 2 minutes to warm beans and blend flavors.
7. Pour in 1/2 cup barbecue sauce and stir to coat everything evenly—the sauce will thicken slightly as it heats.
8. Simmer for 3–4 minutes until mixture is cohesive and heated through.
9. Split 12 slider buns and arrange bottom halves on a baking sheet.
10. Spoon pork and bean mixture evenly onto each bun bottom.
11. Top each slider with a quartered piece of provolone cheese.
12. Broil on high for 1–2 minutes, watching closely, until cheese is melted and bubbly—this quick blast under the broiler gives the cheese that perfect gooey finish without overcooking the filling.
13. Place bun tops over melted cheese and serve immediately.

Now you’ve got sliders with a fantastic mix of textures—tender beans, juicy pork, and those sweet, slow-cooked onions all hugged by melty cheese. Try serving them with a side of crispy sweet potato fries or pile them high on a platter for your next gathering—they’re so good, you might want to make a double batch.

Pork and Kidney Bean Stuffed Peppers

Craving something hearty and wholesome that practically makes itself? These stuffed peppers are your new weeknight hero, packed with savory pork and creamy kidney beans that come together in a flash. You’ll love how the sweet bell pepper shells soften into tender perfection while holding all that delicious filling inside.

Ingredients

– 4 large bell peppers
– 1 lb ground pork
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 cup cooked rice
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1 (15 oz) can tomato sauce
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F.
2. Slice the tops off all 4 bell peppers and remove the seeds and membranes.
3. Arrange the hollowed peppers upright in a baking dish.
4. Brown 1 lb ground pork in a large skillet over medium-high heat for 6-8 minutes, breaking it up with a spoon as it cooks.
5. Add 1/2 cup diced onion and cook for 3-4 minutes until softened.
6. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
7. Mix in 1 (15 oz) can drained kidney beans, 1 cup cooked rice, 1 (15 oz) can tomato sauce, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Simmer the filling for 5 minutes to blend flavors.
9. Spoon the pork and bean mixture evenly into the prepared bell peppers, packing it down gently.
10. Cover the baking dish tightly with aluminum foil.
11. Bake at 375°F for 30 minutes.
12. Remove the foil and sprinkle 1 cup shredded cheddar cheese over the tops.
13. Return to oven and bake uncovered for 10-12 minutes until cheese is melted and bubbly.
14. Let rest for 5 minutes before serving.

A perfect balance of textures awaits—tender peppers give way to the hearty pork and bean filling, while the melted cheese adds a creamy finish. Try serving these over a bed of greens for a complete meal, or slice them into rings for a fun appetizer that shows off all the colorful layers inside.

Conclusion

Ultimately, these 34 pork and beans recipes prove how versatile and budget-friendly this classic combo can be. We hope you find new family favorites among them! Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup on Pinterest so others can enjoy these savory dinners too.