My approach to cooking has always been rooted in using fresh, quality ingredients, and pork and beans is no exception. Growing up, I watched my grandma toss together simple ingredients that, combined, created something extraordinary. Here’s what you’ll need:

• 1 pound (about 450g) of pork shoulder or pork belly, cut into bite-sized pieces — for a richer, more tender pork, I prefer shoulder, but pork belly adds a lovely melt-in-your-mouth texture. If you want a leaner option, chicken thighs work as a substitution.
• 2 cans (15 oz each) of navy beans or great northern beans, drained and rinsed — I love navy beans for their creamy texture, but great northern beans are equally delicious and hold up well during cooking.
• 1 large onion, finely chopped — adds sweetness and depth. I always keep a bag of onions in my pantry for recipes like this.
• 3 cloves garlic, minced — because a little garlic elevates everything, in my opinion.
• 1 cup chicken broth or beef broth — I prefer homemade broth when I have it, but store-bought works perfectly in a pinch.
• 2 tablespoons tomato paste — for richness and a touch of acidity. If you don’t have tomato paste, a splash of canned tomato sauce can be a good substitute.
• 1 teaspoon smoked paprika — adds a smoky depth that makes this dish stand out. If you’re out, a dash of chili powder works as a mild alternative.
• 1 teaspoon dried thyme or oregano — fresh herbs can be used if you prefer, just double the amount.
• Salt and freshly ground black pepper — to taste. I always start with less and adjust as I go.
• 2 tablespoons olive oil or vegetable oil — for browning the pork and sautéing the aromatics.

For optional extras: a splash of apple cider vinegar or a pinch of cayenne pepper can add a little brightness or heat, depending on your preference. When I first made this recipe, I experimented with adding a dash of smoky chipotle powder — it gave the dish a wonderful smoky kick that reminded me of my grandma’s secret touch.