2025-11-29 Pork and Beans with Garlic and Greens Recipe | John Willoughby

Like other commonplace ingredients, beans too often fail to get their culinary due Prepared with a little care, they can be as good in their own way as caviar, with subtly distinct, satisfyingly earthy flavors and a texture perfectly pitched between tenderness and chew This recipe provides a classy twist on the typical view of pork and beans and even includes the use of that ubiquitous green, kale.

Ingredients

• 1 pound white or cannellini beans, soaked overnight or quick-soaked
• 1 tablespoon olive oil
• 1 pound boneless pork butt, cut into 1-inch cubes
• 1 onion, sliced
• 12 to 15 peeled whole garlic cloves^[1]
• 1 cup chopped tomatoes
• 2 cups thinly sliced kale or mustard greens
• 2 tablespoons grainy mustard
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• About 1 quart chicken stock

Instructions

• Drain and rinse the soaked beans, then heat the oven to 350.
• Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the pork and brown well on all sides, about 10 to 12 minutes. Remove the pork from the pot, add the onion and sauté, stirring occasionally until translucent, 5 to 7 minutes. Add the garlic and sauté, stirring frequently, 1 minute.
• Add the pork, along with the beans, tomatoes, greens, mustard, salt and pepper and enough chicken stock to cover. Stir well and bring the mixture to a simmer.
• Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.