Pepperoni Pasta Salad
July 14, 2026These Homemade Pork and Beans are made extra tasty with the addition of diced pork belly but have all the traditional ingredients, including dry navy beans, tomato sauce, molasses, dry mustard, and apple cider vinegar, for a rich, old-fashioned side dish straight from your own kitchen.
Looking for other side dishes everyone will love? Try this Pepperoni Pasta Salad or our Bacon Deviled Eggs.
A Quick Look at Homemade Pork and Beans
- ✅ Recipe Name: Homemade Pork and Beans
- ⏲️ Ready In: 3 hours 15 minutes
- 👨👨👦👦 Serves: 6 to 8 people
- 🍽️ Calories: 206 kcal per serving
- 💪 Protein: 6 grams
- 🥣 Main Ingredients: Dry navy beans, pork belly, tomato sauce, molasses, Worcestershire sauce, apple cider vinegar
- 📋 Dietary Info: This is a dish with a side of protein and fiber!
- 💯 Why You’ll Love It: This recipe will take you back to a simpler time, when the days seemed to last forever and time was always on your side. Slow down and enjoy the basics of one of the all-time combinations: pork and beans
This recipe shows you how to make pork and beans from scratch. These easy beans earn their flavor the slow, steady way. And we love them because they turn tender, rich, and savory-sweet every single time.
They are perfect for any summer party or fall football party, and they are made with ingredients you probably already have in your pantry.
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Serve these pork and beans as a hearty side with Bacon Wrapped Pork Medallions, Apple Pork Burgers, or a Dr. Pepper Pulled Pork Sandwich.
Ingredients and Substitutions
- Navy Beans – dry, not canned. If you only have canned beans, check out FAQs for another version of this recipe.
- Pork Belly
- Kosher Salt
- Black Pepper
- Tomato Sauce
- Molasses: dark, sticky molasses adds a sweet, almost smoky flavor to the recipe.
- Dry Mustard
- Worcestershire Sauce
- Baking Soda: Make sure to be precise in your measuring; too much baking soda can affect the flavor and texture of the beans.
- Water: small amounts of extra water may need to be added during the bean simmering step.
- Apple Cider Vinegar
Homemade Pork and Beans Step by Step Instructions
Step 1: In a Dutch oven, cover the navy beans with water.
Step 2: Bring to a boil, then turn off the heat and cover. Let soak for 1 hour. Then drain off the water.
Step 3: Return the pot to medium heat and cook the pork belly until the fat begins to render.
Step 4: Add the drained beans back to the pot. Also add the salt, pepper, tomato sauce, molasses, dry mustard, Worcestershire sauce, baking soda, and water.
Step 5: Bring to a boil, then reduce the heat to a simmer, stirring occasionally, until the beans are tender and the sauce has thickened. This will take about 2 hours. Add more water as needed to keep the beans from drying out before they are fully tender.
Step 6: Stir in apple cider vinegar and serve as is, or use as a base for baked beans.
Recipe Tips
- Stir regularly to prevent sticking, especially once the sauce begins to thicken.
- Beans can vary in cooking time depending on age and brand. Simmer until they are tender, adding splashes of water (1-2 tablespoons) as needed if the sauce thickens before the beans are done.
- Use only 1/4 teaspoon of baking soda. Too much can affect the beans’ flavor and texture.
Homemade Pork and Beans FAQ’s
Pork belly can be purchased from your local butcher shops as well as the local grocery store with a meat counter. It is also found prepackaged in the refrigerated meat sections of some stores.
If you are looking for a quick version of Homemade Pork and Beans, use drained canned navy beans in the recipe.
To do this, render the fat from the pork belly, add the canned beans and remaining ingredients except the water. Cook until warm throughout.
More Recipes
Pair these Homemade Pork and Beans with Air Fryer Country Style Ribs and BBQ Pulled Pork Burger sandwich on a bun. Add a dill pickle spear to your plate and the meal is complete!
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Homemade Pork and Beans
Ingredients
- 16 ounces navy beans dry
- ¼ pound pork belly cubed
- 1 Tablespoon kosher salt or to taste
- 1 teaspoon black pepper to taste
- 8 ounces tomato sauce
- ⅓ cup molasses
- 1½ teaspoons dry mustard
- 1 Tablespoon Worcestershire sauce
- ¼ teaspoon baking soda
- 4 cups water plus more as needed
- 3 Tablespoons apple cider vinegar
Instructions
- In a Dutch oven, cover the navy beans with water.16 ounces navy beans
- Bring to a boil, then turn off the heat and cover. Let soak for 1 hour. Then drain off the water.
- Return the pot to medium heat and cook the pork belly until the fat begins to render.¼ pound pork belly
- Add the drained beans back to the pot. Also add the salt, pepper, tomato sauce, molasses, dry mustard, Worcestershire sauce, baking soda, and water.1 Tablespoon kosher salt, 1 teaspoon black pepper, 8 ounces tomato sauce, ⅓ cup molasses, 1½ teaspoons dry mustard, 1 Tablespoon Worcestershire sauce, ¼ teaspoon baking soda, 4 cups water
- Bring to a boil, then reduce the heat to a simmer, stirring occasionally, until the beans are tender and the sauce has thickened.
- Thickening will take about 2 hours. Add small amounts of water (1-2 tablespoons) as needed to keep the beans from drying out before they are fully tender.
- Stir in apple cider vinegar and serve as is, or use as a base for baked beans.3 Tablespoons apple cider vinegar
Notes
- Stir regularly to prevent sticking, especially once the sauce begins to thicken.
- Beans can vary in cooking time depending on age and brand. Simmer until they are tender, adding splashes of water (1-2 tablespoons) as needed if the sauce thickens before the beans are done.
- Use only 1/4 teaspoon of baking soda. Too much can affect the beans’ flavor and texture.
