Pork and White Bean Chili is a healthy, budget friendly and really delicious way to feed your family a nutritious meal. Start with a bag of dried beans and make yourself a dinner you can be proud of!
I feel like there is a huge disconnect between man and the food that they put in their mouths. The general population that surrounds me only thinks of food as a means to an end.
Of course, I live way out in the country where the local Farmer’s Market can barely survive because many folks have their own garden, chickens and cows.
Where a small population means the selection at any store is, at best, limited. And the people here are poor. The average income is well under $30k so that means a lot of people here are on food stamps.
And I understand that processed and prepackaged foods are just plain cheap and whether or not there is any nutritional value there at least you aren’t going hungry.
But I have to wonder, how much of people eating the crap that huge corporations are pumping out is need, apathy, or just plain ‘ol ignorance.
I think people believe that cooking from scratch is hard or somehow so time consuming that you might as well pull out the cow’s head and the wood-fired oven.
Homemade doesn’t have to be an “elite” food. Homemade can be what you make it. It can be cheap. It can be creative. It is certainly delicious.
How to Make Pork and White Bean Chili
A pork butt and a bag of beans can ( and probably will) feed you all week. I recommend starting Pork and White Bean Chili with leftover pulled pork (made in the smoker/crock pot/oven) and a bag of dry Northern beans. A little extra planning on the weekend can make your weeknights super easy.
If you have never cooked dry beans before, please take a look at this post here that breaks down the (very simple) process of cooking dried beans.
Freezing Pork & White Bean Chili
This soup freezes beautifully. Simply cool completely in the fridge and then separate into your freezer containers. It should keep in the freezer for several months. Thaw in the fridge before reheating.
- 3 cups dry white beans
- 2 slices bacon
- 1 large onion quartered
- 1 qt . chicken stock
- 2 T olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 4-5 cups chicken broth
- 2- oz cans diced green chilies 4 .
- 1 T . ground cumin
- 1 t . oregano
- pinch of red pepper
- 2 cups cooked shredded pork or chicken!
- ¼ cup cilantro chopped
- Salt and pepper to taste
- sour cream
- diced jalapeno
- chopped cilantro
- Rinse and sort beans. Place them in a large pot, cover with water and soak overnight ( or do the quick soak method: Cover with water, bring to a boil, remove from heat and let stand for 2 hours covered). Drain the beans, and return to the large pot. Add one quart of chicken stock, bacon and quartered onion to the pot. Add water until the beans are covered by 2 inches. Heat the beans to boiling, then reduce and simmer for 1-2 hours or until the beans are tender. Set aside.
- Meanwhile, heat oil in a large pot over medium high heat. Saute onion and garlic until onion is tender. Drain the beans and add to the pot with the broth, diced chilies, cumin, oregano, and red pepper. Bring to boiling and simmer for 20 minutes. Mash beans slightly to thicken soup. Add the pork and chopped cilantro. Check seasonings. Top with sour cream, cilantro, cheese, and jalapeno. Serve and enjoy!