Easy Pork and Beans Recipe (Slow Cooker or Instant Pot)

Ingredients

• 3 (15-ounce) cans navy beans or cannellini beans (white kidney beans)
• 10-12 ounces skin-off pork belly or thick-cut bacon, chopped into 1/2-inch pieces
• 1/2 cup white or yellow onion (about 1 small) or leek greens, finely chopped
• 1 1/4 cups low sodium beef broth or vegetable broth (see note)
• 1 1/4 cups strained tomatoes (passata)
• 1/2 cup pure maple syrup
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons liquid smoke
• 2 teaspoons sea salt (or to taste), plus more for sprinkling
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon ground cloves
• 1/2 teaspoon black pepper
• 1/8-1/4 teaspoon cayenne pepper (optional, for a little kick)

Instructions

1. 1

   --- Slow Cooker (CrockPot) Method: ---

2. 2

   Prepare Beans: Pour canned beans into a colander and gently rinse with cold water. Allow to drain while you prepare the remaining ingredients.

3. 3

   If using pork belly (recommended): Place a large skillet on medium low heat on the stovetop. Place chopped pork belly in a small bowl, sprinkle generously with salt, and toss to coat. Add to heated skillet and sauté until much of the fat has rendered and the edges are crispy, 14-16 minutes.

4. 4

   If using bacon: Place a large skillet on medium heat on the stovetop. Add chopped bacon and cook until crispy, about 5-6 minutes.

5. 5

   Using a slotted spoon, remove the cooked pork to a paper towel-lined plate. Drain all but 2 tablespoons of fat from the skillet.

6. 6

   Sauté Aromatics: Place skillet back on the stovetop and set heat to medium. Add onion or leek and sauté until softened, 2-3 minutes.

7. 7

   Deglaze: Add broth to the skillet, scraping the bottom clean with a silicone spoon or spatula. Transfer skillet contents to a slow cooker (I use this 6-quart Crock-Pot).

8. 8

   Add Ingredients: Add the strained tomatoes, maple syrup, apple cider vinegar, Dijon mustard, liquid smoke, salt, smoked paprika, cloves, black pepper and cayenne (if using) and whisk until the mustard has mostly dissolved. Add the drained beans and reserved pork and stir until everything is coated.

9. 9

   Slow Cook: Cook on Low for 5-6 hours or High for 4 hours.

10. 10

    Taste and Serve: Stir, taste and adjust seasonings, maple syrup, and smoke if needed. Allow to cool for 5 minutes so the sauce can thicken. It will thicken naturally as the beans cool and are stirred. Serve with your favorite BBQ mains and sides, like Instant Pot BBQ Pork Ribs, Instant Pot Pulled Pork, Skillet Cornbread, and more (scroll up for more options!).

11. 11

    Store leftovers in an airtight container in the refrigerator for up to 5-7 days or in the freezer for up to 3 months.

12. 12

    --- Instant Pot (Pressure Cooker) Method: ---

13. 13

    Drain and Rinse Beans: Pour canned beans into a colander and gently rinse under cold water. Leave to drain while you prepare the other ingredients.

14. 14

    Cook Pork:

15. 15

    If using pork belly: Hit the "Sauté" button on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker and set to low heat (consult the manual for instructions specific to your model). Place chopped pork belly in a small bowl, sprinkle with salt, and toss to coat. Once the display reads “Hot,” add to the pot and sauté until much of the fat has rendered and the edges are golden and crisp, about 14-16 minutes.

16. 16

    If using bacon: Hit the "Sauté" button (normal heat) on your Instant Pot. Once hot, add the chopped bacon to the pot and cook, stirring occasionally, until crisp, about 5-6 minutes.

17. 17

    Use a slotted spoon to transfer the cooked pork to a paper towel-lined plate. Drain all but 2 tablespoons of fat from the pot.

18. 18

    Sauté Aromatics: Switch Sauté heat to Normal (if not already). Add onion or leek greens to the pot. Sauté for 2-3 minutes, or until softened.

19. 19

    Deglaze: Hit "Cancel" on the Instant Pot. Add the broth to the pot and use a silicone spoon or spatula to scrape up any browned bits from the bottom.

20. 20

    Add Remaining Ingredients: Stir in the strained tomatoes, maple syrup, apple cider vinegar, Dijon mustard, liquid smoke, salt, smoked paprika, cloves, black pepper, and cayenne (if using). Add the drained beans and reserved pork. Stir until well combined.

21. 21

    Pressure Cook: Lock the lid in place and set the pressure release valve to “Sealing.” Press “Pressure Cook” or “Manual” and set the timer for 15 minutes.

22. 22

    Natural Release: Once cooking time is up, allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure. Hit “Cancel” on the Instant Pot.

23. 23

    Taste, Cool, and Serve: Open the lid, stir, taste, and adjust seasonings, sweetness, or smoke to your preference. Allow to cool for 5 minutes so the sauce can thicken. It will thicken naturally as the beans cool and when stirred. Serve warm with your favorite BBQ mains and sides (scroll up for ideas!).