earthy and meaty flavors.
Few things are as comforting and nourishing as a warm bowl of creamy, creamy beans with tender pieces of pork. Even better, when you can make a bowl of beans and pork that practically cooks by itself.
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The goal of this recipe was for the dried kidney bean and the meaty pork to be cooked until they reached the best texture possible. Creamy, almost melting beans as well as spoon-tender pig were my goals. It’s possible for this to be achieved by being patient, letting the low heat and time work their magic. However, I used a few other techniques to speed up the process.
First, soak the beans in a brine containing salt and baking soda before cooking. Baking soda is a chelating substance, meaning it removes calcium and magnesium from the natural pectin of the beans. Salt provides sodium ions that pop into the empty pectin spaces left by calcium and magnesium through displacement. In my tests, I found that the combined processes soften pectin to produce the most tender and creamy texture of the beans.
Second, you can braise the pork and beans together in a Dutch Oven that has been tightly sealed using foil. This traps steam to create a humid environment. The pork will become so soft, it will almost fall apart. It’s difficult to resist the temptation to check on your meat before it has finished its three-hour cooking time. This will allow you to release the steam that’s been built up.
As I season the stew with warm spices such as cinnamon, smoked peppercorn, and fennel, I also add dried Shiitake mushrooms which are rich in umami-rich gluamates. They release flavor molecules as they steep in hot liquids in the pot. When combined with fish sauce and tomato paste, which are also rich in glutamates, they create a richly-flavored and savory base broth. The shiitakes release most of their flavor into the pot, so I remove them just before serving.
This pork and beans stew is delicious on its own. However, if you want to complete the meal, you can add some plain steamed white rice or bread. It’s a perfect winter meal with its creamy beans, tender meat, and richly spiced gravy.
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Recipe Facts
3.3
(10)
Prep:
15 minutes
Cook:
4 hrs. 20 mins.
The Soaking Time:
8 hrs
Total:
12 h 35 mins
Makes:
6
Eight servings
Rate and Comment
Ingredients
For the Beans
Picked and rinsed 1 pound (455g), dried kidney beans.
Use 3 tablespoons of Diamond Crystal kosher Salt (36g); for table salt, use half the volume or weight.
Baking soda, 1 3/4 teaspoons (10g),
Pork:
4 medium cloves of garlic (about 20g in total) minced
1 teaspoon (12g) of onion powder
Ground fennel seeds, 2 teaspoons (8g).
Use 1 teaspoon (4g), Diamond Crystal kosher kosher salt. For table salt, use half the volume or weight of what you would normally use, plus a little more to season.
Freshly ground black pepper, 1 teaspoon (4g).
Smoked sweet paprika, 1 teaspoon (4g).
Half a teaspoon of ground cinnamon
Cayenne pepper, 1/4 teaspoon
3 pounds (1.4kg) boneless pork butt
About ten 1-inch caps of dried shiitake mushrooms in 1/2 ounce (15g).
1/4 cup (55g) tomato paste
Fish sauce, 1 tablespoon (4ml).
1/4 cup (60ml) apple cider vinegar
2 tablespoons of chopped flat-leaf or tender parsley stems and leaves
Servings: cooked rice or buttered and toasted sourdough toast
Directions
Pour the beans: Cover 8 1/2 cups of water (2L) in a large bowl. Add baking soda and salt, stir briefly to combine. Cover loosely, and allow to soak for at least 8 hours at room temperature.
Pre-heat the oven to 150degC (300degF) for the pork. Rinse the beans under running water. Transfer the beans into an 8-quart Dutch oven or pot.
Mix together in a small bowl the garlic, onion, fennel powder, salt, pepper, cayenne, paprika and black pepper. Rub the mixture over the pork and then place it in the pot along with the beans. Stir in the fish sauce and tomato paste along with 4 1/2 cups of water, the shiitake mushroom, and the tomato paste.
Seal the pot by wrapping it in two layers of foil crimped around the edge to prevent steam from escaping. Cover the pot with a lid and transfer it to the oven. Cook until the beans are completely cooked and the pork is tender, approximately 4 hours.
Remove and discard the shiitake mushroom using a pair kitchen tongs. Then, carefully transfer the meat to a large plate. With a fork, shred the meat and return it back to the pot with the juices from the plate. Add the vinegar and season with salt if you like.
Serve with rice, toasted bread and butter or garnished with parsley or cilantro.
Make Ahead and Storage
You can freeze the stew for 3 months or refrigerate it for 5 days. Before serving, reheat gently.
