Pork and Beans with Garlic and Greens Recipe (2024)

This is also easy to make in a crockpot, if you aren't home all day to watch the oven. Just brown the meat on the stove top first.

For a decidedly country French version, instead of mustard, add a bouquet garni (fresh thyme, fresh bay leaves, Italian parsley) to the liquid. Use generous pinches to taste of Epices Rabelais, available online, which is what every charcuterie in France uses in pates, sausages, and all things pork. Or approximate it by mixing cloves, nutmeg, cinnamon, coriander.Instead of the oven, you can halve the cooking time by using a pressure cooker (I used a 30+year old SEB stovetop model from France)

I made this in the instant pot (35 minutes on high pressure w/natural release). I quick-soaked my dried cannellini beans for about 2 hours. I used the saute function for the pork, onions and then garlic, and used homemade smoked chicken stock. Only modifications: 1/2C white wine and 1T of herbs de provence. It thickened up nicely, and we served it with crusty bread. Healthful, hearty, and delicious. Next time I'll pair with East Coast Grill's Cornbread. Yum!

I've made this in a pressure cooker using dry beans, not previously soaked.

Fantastic when made with homemade stock. I serve it on the soupy side with crusty bread. I first made it when the original article came out, and have made it many times since.

Very delicious. Next time I make it, I think I might add some white wine (3/4 cup?) to the stock. I also might up the greens. But looking forward to making it again this fall.

This is a great recipe.I used about two cups of tomatoes, deglazed the pan with a cup of white wine after browning the pork and cooking the onions and garlic, used a diced jalopena and a lot more kale.

Really good. Added some white wine to the broth. Do take the time to use dried beans, really ups the flavor. Used homemade chicken stock and added some fresh thyme to the braise. Next time, I'd serve it with a splash of olive oil and gremolata. Definitely on the team!

Did this in the Instant Pot as a one pot meal. Used some bacon along with 1/2 lb pork. Did the usual saute for all the initial steps, and left the meat in the pot along with the dry beans and pressure cooked the white beans for 40 min on high (Whole Foods great northern beans). Still in process. Will be adding some chopped frozen spinach. I know, not ideal, but snowed in and working from the pantry!

Made this last night with minor modifications. Instead of slow cooking, I used the Instant Pot on high pressure for 35 minutes. And I added baby kale after the cooking process was complete to allow the kale to just wilt in to the dish. It was delicious!

Made this w smoked pork shoulder & canned white beans, it shortened the cooking time (1hr15 after browning the meat, as long a the rice took in the cooker). With a duck leg it would almost have been a cassoulet… Despite being precooked, the meat benefited a lot from the cooking as it got fork tender. I sautéed the mustard greens with the onions, garlic and some carrots. Added some lemon juice after it was cooked which gave it a nice little uplift. Served it with black rice - delicious!!

I follow this recipe loosely (canned beans added after the pork is cooked in the Instant Pot) and it always turns out great. Add a splash of apple cider vinegar, a tip I picked up from Salt Fat Acid Heat.

This is a perfect cold weather meal that's very forgiving of adaptations. I speed things up with the instant pot (38 minutes manual release), then add 2 cans cannellini beans, shredded kale, and simmer a few minutes. A splash of apple cider vinegar brightens the flavor. It's heavenly with warm, buttery bread.

Meh. I found this to be a bit bland. I browned everything and put it in the slow cooker for 8 hours on low. Shredded triple the amount of greens and placed on top of the beans and fork to keep separate for a picky kid - worked like a charm! Served with cheddar thyme biscuits and some shredded cheddar cheese.

I've just made this for simple lunch and movie day with a couple of friends. One friend is from the South and suggested I use collard greens, and I did. I cooked in a crockpot for several hours. At the this point, I give the dish an "OK". Perhaps by tomorrow, I'll be able to determine if dish just needs a little salt and pepper or..? FYI. I used one 15 oz can of diced tomatoes instead of fresh as tomatoes in stores have little flavor this time of year. Otherwise I pretty much followed recipe.

Fabulous. I doubled the toms and kale, deglazed the pan with white wine after browning the pork and cooking the onions and garlic/shallots and used home made stock. I also added more herbs and a bay leaf.It is a great recipe and I added some French goodness.SO DELICIOUS!

A dollop of plain yogurt on each serving is a nice addition.

The beans cook so beautifully! Very nice recipe! After reading notes, I made a few adjustments - added 1 T herbs de provence and 1/2 c white verjus. I also add a sliced fennel bulb and more like 6-10 cups of thinly sliced mustard greens. Hardy, so tasty, and freezes beautiful as well.

For pressure cooker (stovetop), 50 mins is perfect on high! I didn’t use tomatoes so I would use two cans of beans, if you’re not using dried. Also included 2 small bay leaves and about .5 tsp ground coriander seeds. Nom nom.

Fantastic dish. I added 1 T herbs de provence, a fennel bulb, and 1/2 a cup of white verjus to glaze per suggestions in comments. beans were creamy and pork was tender. I also added three times suggested volume of mustard greens and you could add even more. freezes well too.

This was delicious. I made it twice, once with dried beans and once with canned. I honestly don't think there is much difference. A squeeze or 2 of fresh lemon juice at the end of cooking, brightens it up!

This was delicious but I did make some modifications based on other reviews and what I had on hand. I used a pound of ground pork instead of shoulder; sprinkled in herbs de Provence and fennel when I added the garlic and then deglazed the mix with a dry white wine; and substituted a cup of canned whole tomatoes (chopped). Followed the directions otherwise and the beans were perfect just shy of 2.5 hours. Served with crusty bread and a green salad with vinaigrette. Fabulous dinner!

Really yum. Used mix of pinto and black eyed beans, only had powdered vege stock which was fine. am sure chicken stock would be even better so will try to have on hand next time. Added a splash of red wine vinegar before the stock, 30 mins in instant pot with slow release was fine - beans were presoaked for about an hour. Served the NYT cornbread. Good!

I made this with two large pork chops, as that's what I had on hand, and it was scrumptious. Prep time took about 45 minutes before getting it in the oven.

This recipe worked well, and it’s a bargain. That said, I thought it a touch bland, so I added a bay leaf, and a link of Italian sausage, sliced crosswise for a bit more flavor upon making it a second time. Like many stews, better the next day!