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Hawaii Travel & Things To Do In Hawaii

Amy Fujimotohttps://alohawithlove.com
I grew up in Hawaii and love trying out new things to do in Hawaii. When I'm not writing about Hawaii travel, I document my Mom's recipes, hike with Daisy the waddling rescue, work on my 200-gallon aquaponics system, and dream about my future van conversion so I can do some more traveling.

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A friend gave my brother a humongous bag of pinto beans so he decided to make this hearty stew in a slow cooker. It ran out pretty quick and my Mom wanted some more but didn’t want to wait another 12 hours. So she made her own version for the stove, which turned out fantastic. She added the seasoning by taste and I’m happy to say that I had her measure it all out before she threw it all in. Have fun with this recipe, it’s a good one that will hit the spot!

Aloha with love,

Pork and beans

Pork And Beans

Hearty and tasty stew with gigantic flavor.
Prep Time: 9 hours
Cook Time: 2 hours 15 minutes
Keyword: Pinto Beans, pork butt


  • lbs unsoaked pinto beans Soak overnight.
  • 4 lbs pork butt
  • ½ lb uncured thick bacon
  • 2 tbsp taco seasoning
  • 1 tsp paprika
  • 2 tbsp chili powder
  • 1 round onion
  • 1 tbsp pepper
  • 10 c water


  • Soak the pinto beans overnight. Mom soaked extra pinto beans in advance and froze them so she was able to skip right to the cooking.
  • Cut the pork butt into large cubes. Cut the uncured thick bacon into bite-sized pieces. Separate them from each other so that they'll cook evenly in the dutch oven.
  • Set the dutch oven on the stove at high heat. No oil. Add in the uncured thick bacon and stir for 1 minute.
    Add all of the pork into the dutch oven and stir for 1 minute. Adjust the temperature to medium.
    Stir and separate the bacon as they tend to stick together.
  • Add in the taco seasoning, paprika, and chili powder. Stir for 5 minutes.
    Stir well to spread out all of these spices evenly.
  • Chop round onion into large chunks and put into dutch oven. Stir for 1 minute.
    Chop the onions up roughly.
  • Add in all of the pinto beans into the dutch oven. Adjust temperature to high heat. Stir for 1 minute.
    Add pepper.
    These beans were soaked a while ago, then frozen.
  • Add about 10 c water.
    Note: This will vary depending on your pot size and amount of meat and beans. But for us 10 c was just right. Add too much water and you'll have to cook this longer to get rid of the water, which will melt the fat out of the bacon and pork. It's safer to put less water and add if you feel it needs more as you check it while it cooks.
    You can also eyeball the amount of water. However, if you cook it too long the fat on the pork will begin to melt away.
  • Cover and let it reach a boil (about 15 minutes). Lower the heat to medium and let it cook for 2 hours with the lid slightly open to let the water evaporate.
    Check and stir every ½ hour. Add more water if necessary.
    Leave the cover slightly open as it cooks.
  • After 2 hours the color should have deepened significantly and much of the water should have evaporated leaving a thick, stew-like consistency. Serve with some hot bread!
    When the cooking was completely done, the water level went down a little more than an inch.


  • Mom soaked extra pinto beans in advance and froze them so she was able to skip right to the cooking.
Tried this recipe?Let us know how it was!

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Pork And Beans