Yanked Pork and Beans

I developed this recipe with an 'old time' mind. My ancestor is written as having shared his meager supper with a Scotsman back in 1793, consisting of a "small piece of pork and a parcel of beans". I took that and ran with it, so to speak. I think you will find this modern approach to Pork and Beans to be delightfully tasty. I serve these beans with grilled pork chops, but add whatever protein you desire or simply enjoy them topped with some fried or poached eggs. Use frozen lima beans that have been thawed or canned, that have been drained. 


For 4 Serving(s)


  • 1 (4-ounce)boneless pork chop
  • 1 tablespoon(s) oil
  • 1/4 small onion, minced
  • 1 teaspoon(s) minced garlic in oil
  • 1 (15-ounce)can diced tomatoes
  • 8 ounce(s) cooked lima beans
  • 1 cup(s) whole kernel corn
  • 2 tablespoon(s) tomato paste
  • 1 teaspoon(s) Dijon-style mustard
  • 1/2 teaspoon(s) each salt, oregano, basil, sugar and black pepper
  • Salt to taste

Yanked Pork and Beans Directions

  1. Dice pork chop into very small pieces. In a large skillet, heat oil over medium heat. Add pork, onion and garlic. Cook, while stirring frequently, until pork is done and onions have softened, about 6-8 minutes. Add remainder of ingredients, stirring to combine well. REduce heat to low and simmer 10 mintues to heat everything to temperature and to give the sauce a chance to thicken. Remove from heat and season to taste with salt. Serve hot.
  2. Makes about 4 sides