What Type of Bean is Used in Pork and Beans? A Closer Look at This Classic Dish

Pork and beans is a beloved American dish that has been around for generations. This hearty meal typically consists of tender beans simmered in a sweet and tangy tomato sauce with savory cubed salt pork. But when it comes to the beans themselves, which varieties work best in this classic recipe?

In this article, we’ll take a closer look at the different types of beans used in pork and beans and discuss how each impacts the flavor and texture of the final dish. Whether you prefer making pork and beans from scratch or doctoring up a store-bought can, read on to discover the key facts about beans and this nostalgic meal.

The Most Common – Navy Beans

Without a doubt, the most frequently used bean in traditional pork and beans is the navy bean, also called the Yankee bean. This small, oval white bean has a smooth, creamy texture and mild, earthy flavor. According to sources, navy beans appear in the majority of classic American recipes for pork and beans.

Navy beans hold up well to long cooking times, which allows them to break down into a soft thick bean puree in the sauce. Their neutral taste also lets the flavors of the salt pork tomatoes, onions, mustard, and brown sugar shine.

When buying canned navy beans to make quick stove-top pork and beans, be sure to drain and rinse them to remove excess sodium from the canning process. For homemade baked beans made from scratch, soak dry beans overnight before simmering until tender.

Familiar Alternatives – Kidney Beans and Cannellini Beans

After navy beans, kidney beans and cannellini beans are other popular choices for making pork and beans. Kidney beans, also called red beans, have a bolder, earthier flavor. Their texture remains firmer after cooking. Some people add kidney beans to navy bean-based pork and beans recipes for more texture and color contrast.

Cannellini beans are large, white kidney beans with a smooth, creamy texture similar to navy beans. Their flavor is a bit more pronounced, with hints of nuttiness and woodiness. Cannellini beans pair nicely with the sweet and tangy elements in pork and beans. They’ll break down into a thick, creamy bean sauce.

Both kidney beans and cannellini beans require overnight soaking and long simmering to achieve the ideal soft spreadable consistency for baked beans. Make sure to season the cooking liquid well to infuse the beans with flavor.

Unique Flavors – Pinto Beans and Black Beans

Looking to put a creative spin on traditional pork and beans? Try using pinto beans or black beans instead.

Pinto beans have an earthy, almost nutty flavor and soft texture. They hold their shape well when cooked, so they add more textural interest to pork and beans. Simmer them with sautéed onions, garlic, jalapeño, cumin, and chipotle chili powder for a Mexican-inspired twist.

Black beans have an ultra-creamy consistency and sweet, gentle bean flavor. They’ll easily break down into a rich, decadent bean sauce for pork and beans. Boost the flavor with smoked paprika, cilantro, lime juice, and diced tomatoes.

Soaking and cooking times will vary for these bean varieties based on age and size. Taste as you go to ensure the beans become fully tender and absorb seasonings. Add more liquid if needed to prevent scorching.

Cooking Tips for Flavorful Beans

To get the most flavor out of your beans, keep these key tips in mind:

• Soak beans overnight in salted water to rehydrate them before cooking. Discard soaking water to remove indigestible sugars.

• Simmer beans gently in seasoned broth or water rather than boiling rapidly to ensure even cooking.

• Add aromatics like onion, garlic, bay leaf, celery, and carrot during simmering to infuse beans with flavor.

• Cook beans until completely tender and creamy. Undercooked beans will be grainy and hard.

• Stir in sauce ingredients like tomato paste or ketchup once beans are tender so flavors can mingle.

• For added richness, swirl in a bit of bacon drippings, olive oil, or butter before serving.

With these pointers for preparing beans, you’ll be ready to make a pot of pork and beans with outstanding flavor and texture.

A Brief History of Canned Pork and Beans

While homemade pork and beans made from scratch were likely enjoyed in early American homes for generations, commercially canned pork and beans first emerged in the late 1800s.

Canning foods offered convenience for busy home cooks. Popular lore credits Henry J. Heinz with developing the first mass-produced canned baked beans in tomato sauce in 1895. Competing accounts claim Indianapolis grocer Gilbert Van Camp originated the beloved product.

Regardless of its exact origins, canned pork and beans grew popular across America by the early 1900s. Navy beans were the bean of choice in most recipes. Today, leading brands like Van Camp’s and Bush’s still rely on navy beans and salt pork for traditional flavor.

However, controversy exists over the use of fatty salt pork versus leaner pork cuts in canned versions. Despite some public health concerns, manufacturers claim the classic recipe remains a consumer favorite.

Going Beyond the Can – Fresh Homemade Pork and Beans

While canned pork and beans offer quick convenience, nothing beats the taste of homemade. With a batch of beans simmered from scratch, you control the ingredients and seasonings.

Follow these tips for outstanding homemade pork and beans:

• Soak beans overnight in salted water before simmering until very soft, about 2-3 hours. Navy, cannellini, or pinto beans work well.

• Cook diced salt pork or bacon until crisp. Remove meat bits, sauté onion and garlic in the drippings.

• Add sautéed aromatics, cooked beans, broth, ketchup or tomato sauce, brown sugar, and seasonings to a pot. Simmer 30 minutes for flavors to meld.

• Mix in browned pork bits just before serving for texture and richness.

• Bake the bean mixture in a 275°F oven for 2-3 hours for concentrated flavor (optional).

Homemade pork and beans freeze nicely for quick meals later. Portion into containers and freeze up to 3 months. Reheat with a splash of broth as needed.

With so many bean varieties to choose from, part of the fun of making pork and beans is experimenting with different textures and flavors. Whether made from a trusty can or your own kitchen, this hearty, comforting dish never gets old. Dig in!