Campbell’s-Style Pork and Beans with Shredded Pork & Ham

Yield: ~12–14 cups | Great for batch cooking or freezing

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Ingredients:

Beans:

• 2 lbs dry navy beans (about 4 cups dry)
• 10 cups water (for boiling beans)

Meat:

• 1.5–2 cups shredded roasted pork
• 1.5–2 cups diced cooked ham (rinsed if salty)

Liquid & Flavor Base:

• 2–3 cups pork broth (used in final simmer)
• 1 large onion, finely chopped
• 1 cup ketchup
• 1/2 cup tomato paste
• 1/2 cup brown sugar
• 1/4 cup molasses
• 2 tsp mustard powder (or 2 tsp yellow mustard)
• 1 tsp garlic powder
• 1 tsp smoked paprika (optional)
• 1/2 tsp black pepper
• 2 tbsp apple cider vinegar (optional, for tang)
• Salt to taste

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Instructions:

1. Cook the Beans:

1. Soak navy beans overnight, or quick-soak by boiling 5 min and letting sit 1 hour.
2. Drain and rinse. Add to a large pot with 10 cups of water.
3. Bring to a boil, reduce to simmer, and cook until just tender (1–1.5 hours).
4. Drain beans and set aside.

2. Make the Sauce:

1. In a large pot or Dutch oven, sauté onion in oil or a little pork fat until soft.
2. Stir in:
   • Ketchup
   • Tomato paste
   • Brown sugar
   • Molasses
   • Mustard powder
   • Garlic powder
   • Smoked paprika
   • Black pepper
3. Add 2–3 cups pork broth to thin the sauce to a stew-like base. Simmer for 10–15 minutes.

3. Combine and Simmer:

1. Add drained beans, shredded roasted pork, and ham to the pot.
2. Stir well and simmer uncovered on low for 45–60 minutes, adding more pork broth if needed.
3. Mash 1–2 cups of beans into the pot for texture, or blend briefly with an immersion blender.
4. Add apple cider vinegar at the end. Adjust salt and pepper to taste.