Beans, Homemade Pork And Beans

Course : Beans
Serves: 6
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1 1/2 cups dry red beans soaked overnight
2 tablespoons olive oil
2 1/4 pounds cubed pork shoulder
1/2 pound cubed slab bacon
2 cups chopped yellow onion
2 cups defatted chicken broth
28 ounces peeled plum tomatoes -- crushed
4 cloves garlic-coarsely chopped
2 tablespoons Worcestershire sauce
1 piece bay leaf
1 dash Tabasco
1 teaspoon salt and pepper to taste
1 dash red wine vinegar

Preparation / Directions:

Drain beans and set aside, covered until ready to use. Preheat oven to 350F. 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. Add bacon to skillet cook over medium high heat for 2 min. Remove to casserole. Add onion to skillet, cook for 5 min until wilted, add to casserole. In a separate pan, combine broth, tomatoes, garlic, Worcestershire sauce, bay leaf, Tabasco sauce, salt and pepper. Bring to a boil; pour into a casserole. Add beans and vinegar; stir well. Cover and bake for 1 1/4 hrs. Remove cover, stir and bake 15 min more, or until pork and beans are tender.

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