When I picked my parents up at the airport earlier this month, I made a point of stopping by the Piggery on our way home. They told me they had eaten rubbery Styrofoam-wrapped pork chops the night before, so I had to redeem pork for them. And what better way to do that than grilling pork chops from locally-raised, heritage-breed pigs?
While we were there, I noticed that smoked bones were a mere $2. Two dollars? Naturally, I had to buy one to make some smoked pork and beans.
This is a great dish to come home to on a rainy day. To make it a more complete meal, serve the beans over cooked brown rice. If you'd like, add some sliced carrots and onions at the same time as the beans.
- 1 2/3 pounds pork bones, preferably smoked
- 1 lb Great Northern beans
- 7 cups low-sodium chicken or vegetable stock
- 1 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder
- Combine all ingredients in a slow cooker and cook on low for 6 hours.
- Remove the bone and scrape off any remaining bits of meat. Serve.
Copyrighted by Julie Grice and Savvy Eats