Pork and Beans Lyonnaise

Ingredients

In this Lyonnaise adaptation of Pork and Beans, we incorporate the traditional flavors and ingredients of Lyonnaise cuisine. The original American dish is typically made with baked beans and often includes barbecue sauce for a sweet and tangy flavor. However, in the Lyonnaise version, we use creamy white beans and infuse the dish with aromatic herbs like thyme and rosemary. This adaptation brings a touch of French elegance and a more savory profile to the dish. We alse have the original recipe for Pork and Beans, so you can check it out.

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 sprigs of thyme 2 sprigs of thyme
• 1 sprig of rosemary 1 sprig of rosemary
• 400g (14 oz) canned white beans, drained and rinsed 400g (14 oz) canned white beans, drained and rinsed
• 200ml (7 fl oz) chicken broth 200ml (7 fl oz) chicken broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 30g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the pork cubes and cook until browned on all sides. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Return the pork to the skillet and add the thyme and rosemary sprigs.
5. 5.
   Pour in the chicken broth and bring to a simmer. Cover and cook for 1 hour, or until the pork is tender.
6. 6.
   Add the white beans to the skillet and stir gently to combine. Cook for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Pork shoulder — For a more tender result, marinate the pork shoulder in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• White beans — If you prefer a creamier texture, you can mash some of the beans before adding them to the skillet.

Tips & Tricks

• For added depth of flavor, you can deglaze the skillet with a splash of white wine before adding the chicken broth.
• Serve the Pork and Beans Lyonnaise with a crusty baguette to soak up the delicious sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Serve the Pork and Beans Lyonnaise in shallow bowls, allowing the flavors to mingle. Garnish with fresh herbs like parsley or chives for a pop of color.

Presentation advice

To elevate the presentation, arrange a few sprigs of fresh thyme and rosemary on top of the dish. Serve with a side of crusty bread and a simple green salad.