Ten Minute Savory, Smoky Pork and Beans

The secrets to this recipe are to burn the pork a bit to create a savory flavor and to use smoked paprika to impart a smoky flavor. Everything else about the recipe can be varied. This recipe is naturally gluten-free, lactose-free, and low carbohydrate.

Required Time: 10 minutes


  • 1/2 lb pre-cooked pork (ham, loin, butt, lunch meat, etc.)
  • Medium (or whatever size) yellow onion (or 1 tsp onion powder)
  • 15.5 oz can (normal can size) of prepared pinto beans (any beans can do)
  • 1 cup water
  • 1 tsp smoked paprika
  • 1/2 tsp mustard powder
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 Tbsp Texas Pete (or vinegar with a few dashes Tabasco)
  • 1 Tbsp soy sauce


  1. Dice pork into bite-sized pieces and place in medium or large sauce pan.
  2. Place pan on high heat. Do not stir.
  3. Dice yellow onion into small pieces, such as 1/4″ cubes.
  4. When inside bottom of the pan is black, add the onion and remove from heat.
  5. Add the water and use a hard metal spatula to deglaze the pan (means scrape all the black off the bottom – the water and heat make this easy).
  6. Place pan on low to medium heat.
  7. Add the smoked paprika, mustard, and garlic powders, black pepper, salt, Texas Pete, and soy sauce.
  8. Stir occasionally until the entire mixture is warm and serve (with optional cornbread or biscuits for the carbohydrate tolerant crowd).
Savory, Smoky Pork and Beans In-the-Pot
Savory, Smoky Pork and Beans In-the-Pot

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