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

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

Slow-simmered beans and a rich sauce form the base for this meaty dish, loaded with succulent shredded pork and savory ham for a deeply satisfying flavor and texture.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Servings: 12 Servings
Course: Main Course
Cuisine: American
Ingredients Method

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

Method
 

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.
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.
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.