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'Yanked' Pork and Beans
By Jim Bailey, a.ka. "The Yankee Chef"

I developed this recipe with an "old time" mind. My ancestor is written to have shared his meager
supper with a Scotsman back in 1793, consisting of a "small piece of pork and a parcel of beans." I took
that and ran with it, so to speak. I think you will find this modern approach to pork and beans to be
delightfully tasty. I serve these beans with grilled pork chops, but add whatever protein you desire or
simply enjoy them topped with some fried or poached eggs. Use can use frozen or canned (drained)
Lima beans.

1 (4-ounce) boneless pork chop
1 tablespoon oil
1/4 small onion, minced
1 teaspoon minced garlic in oil
1 (15-ounce) can diced tomatoes
8 ounces cooked Lima beans
1 cup whole kernel corn
2 tablespoons tomato paste
1 teaspoon Dijon-style mustard
1/2 teaspoon each salt, oregano, basil, sugar and black pepper
Salt and black pepper to taste
 
Dice pork chop into very small pieces. In a large skillet, heat oil over medium heat. Add pork, onion and
garlic. Cook, while stirring frequently, until pork is done and onions have softened, about 6-8 minutes.
Add remainder of ingredients, stirring to combine well. Reduce heat to low and simmer 10 minutes to
heat everything to temperature and to give the sauce a chance to thicken. Remove from heat and season
to taste with salt. Serve hot.

Makes about 4 sides


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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third generation chef, a New
England food historian and food columnist. His new cookbook is called
The Yankee Chef: Feel
Good Food for Every Kitchen. He would love to hear from anyone about their old family recipes.
Email Jim Bailey any questions or comments:
theyankeechef@aol.com.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont