Description
A slow cooker pork and beans recipe with a modern-day twist, featuring tender pork ribs, white wine, thyme, and kielbasa. Extra flavorful. Only 5 easy steps.
Ingredients
Units
Scale
- 2 pounds bone-in, country-style pork ribs, cut into 2-inch long pieces
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 pound dried Great Northern beans, rinsed, picked over, and salt-soaked overnight (you could also use cannellini, navy, or kidney beans)
- 1 large onion, minced
- 4 teaspoons minced garlic
- 2 tablespoons tomato paste
- 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon fennel seeds
- 1/2 cup dry white wine
- 1 (14 1/2-ounce) can diced tomatoes
- 1 pound kielbasa, sliced 1/4 inch thick
- 2 cups chicken bone broth or chicken broth
- 2 bay leaves
- 1/4 cup minced fresh parsley leaves
Instructions
- Season pork ribs with salt and pepper. Heat oil in a large skillet over medium-high heat until hot, and sear the pork on all sides until slightly browned, about 30 seconds on each side. Transfer the pork to the slow cooker.
- Drain and rinse the beans and transfer them to the slow cooker.
- In the same skillet over medium heat, using residual oil, add onion, garlic, tomato paste, thyme, and fennel seeds. Cook until the onions are translucent and slightly brown, stirring often, about 6-8 minutes. Stir in wine and scrape up any browned bits.
- Transfer the mixture to the slow cooker and stir in tomatoes with the juice, kielbasa, chicken broth, and bay leaves until evenly combined.
- Nestle the ribs into the slow cooker and cover. Cook on low for 9-11 hours or on high for 6-7 hours, until both beans and pork are tender.
- Once done cooking, let the liquid settle for a few minutes. Remove as much fat as possible from the surface with a big spoon. Remove the bay leaves, stir in parsley, and season with salt and pepper to taste.
Notes
- Use gluten-free sausage for a gluten-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 708
- Sugar: 6.8g
- Sodium: 1338.1mg
- Fat: 23g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38.8g
- Fiber: 10.5g
- Protein: 80.6g
- Cholesterol: 211.8mg
