This recipe for Chef John's Pork and Beans and Greens is a classic American dish that combines tender pork, creamy beans, and tender greens in a flavorful and satisfying meal. The pork is seasoned with a blend of spices, then cooked until tender and juicy. The beans and greens are cooked until tender and infused with the rich flavors of the pork. This dish is perfect for a comforting weeknight dinner or a delicious weekend brunch.
Ingredients
- 2 pounds pork shoulder, cut into 1-inch cubes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 bunch kale, stemmed and chopped
- 1 bunch collard greens, stemmed and chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
Directions
- In a large bowl, combine the salt, black pepper, paprika, garlic powder, and cayenne pepper. Add the pork cubes and toss to coat.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned pork cubes and cook until browned on all sides, about 5-6 minutes. Remove the pork from the pot and set aside.
- In the same pot, add the diced onion and minced garlic. Cook until onions are translucent and garlic is fragrant, about 2-3 minutes.
- Return the pork to the pot and add the chicken broth. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes to allow the pork to become tender.
- Add the cannellini beans, chopped kale, collard greens, apple cider vinegar, Worcestershire sauce, and Dijon mustard to the pot. Stir to combine.
- Cover the pot and simmer for an additional 15-20 minutes, or until the greens are tender. Season with salt and black pepper to taste.
- Serve hot and enjoy!
