- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1261
- Total Fat
- 99 g
- Saturated Fat
- 32 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 10 g
- Sugar
- 34 g
- Protein
- 26 g
- Cholesterol
- 109 mg
- Sodium
- 1196 mg
Baked beans are a stalwart side dish at many game-day festivities. The pork belly here really elevates this to celebration level, the way it deserves to be. I like to cook this ahead of time and heat it up (on the grill even) while I’m cooking everything else for a tailgate or game party.
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1261
- Total Fat
- 99 g
- Saturated Fat
- 32 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 10 g
- Sugar
- 34 g
- Protein
- 26 g
- Cholesterol
- 109 mg
- Sodium
- 1196 mg
Ingredients
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Directions
- Heat the olive oil in a large stock pot over medium heat. Add the pork belly and cook, stirring occasionally, until lightly browned on all sides, about 10 minutes. Remove pork belly from the pot with a slotted spoon and set it aside.
- Add the onion, carrot, garlic and jalapeño to the same pot and cook over medium heat it starts to brown, 3 to 5 minutes. Add the apple cider and simmer, scraping up any brown bits from the bottom of the pan. Add the beans, tomato puree, brown sugar, thyme, bay leaves, paprika and salt and pepper to taste and bring to a simmer. Add the pork belly back and reduce the heat to low. Cook, covered, until the vegetables are tender, about 30 minutes. Taste and season with salt and pepper if needed. Discard the thyme sprigs and bay leaves.
