Coast Cooking

Coast Cooking: This pork and beans is worthy of being the main course

By JULIAN BRUNT

Special to the Sun Herald

This pork and beans can serve as a main course.
This pork and beans can serve as a main course.

I was in my favorite barbecue place the other day and a customer said, "The barbecue sure was good, but the beans had a funny texture."

We giggled a little bit, because we realized that this poor soul was so used to canned beans he had forgotten, or perhaps never new, what homemade beans taste like.

They are firm, not mushy and overcooked like you get in many restaurants and from the can. What are we coming to when people complain about food because it didn’t come out of a can? Sad day, sad day.

The real trick to this recipe is that it is loaded with pulled pork.

PORK AND BEANS

1 pound great northern beans

2 cups pulled pork

1 chopped red onion

3-4 cloves garlic

1/2 cup sorghum molasses

1/4 cup brown sugar

1 tablespoon best mustard

Favorite barbecue sauce 1-2 cups

Water and chicken stock

Soak the beans overnight, drain and set aside. Sauté the onion in oil for 5 minutes, add the garlic and cook for 1 minute longer. Add the beans, and cover with a 50-50 mixture of water and chicken stock. Add the sorghum, mustard and brown sugar, and simmer for 30 minutes. Add the pork and the barbecue sauce and simmer until done. Serve with a large spoon and lots of napkins.

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