Homemade Pork and Beans

Ingredients

1 ½ C small, dry red beans, soaked in water overnight

2 Tbs. olive oil

2 to 2 ¼ lb. boneless pork shoulder, cut into 1 1/2 in. cubes

2 C chopped yellow onion

2 C defatted chicken broth

1 can (28 oz.) peeled plum tomatoes, drained and crushed

4 cloves of garlic, coarsely chopped

2 Tbs. Worcestershire sauce

1 bay leaf

Dash and Tabasco sauce

Salt and Pepper, to taste

Dash of red-wine vinegar

2 Tbs. chopped parsley (for garnish)

Directions

Drain beans and set aside, covered, until ready to use. Preheat oven to 350 degrees
Heat olive oil in a nonstick skillet; brown pork in small batches over medium heat. Add more oil if needed. Remove pork to an ovenproof casserole dish.
Add bacon to skillet; cook over medium-high heat for 2 minutes, or until lightly browned. Remove to casserole. Add onion to skillet; cook for 5 minutes, until wilted. Add to casserole.
In a separate pot, combine broth, tomatoes, garlic, Worcestershire sauce, bay leaf, Tabasco, salt and pepper. Bring to a boil; pour over casserole.
Add beans and vinegar; stir well. Cover and bake for 1 ¼ hours. Remove cover, stir and bake 15 minutes more, or until pork and beans are tender. Garnish with parsley before serving.

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