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Madison Area Gluten Intolerance Chapter

Papa Beans

Serves 4 as a main dish, 8 as a side dish

1 can (53 oz) Pork & Beans (I like Van Camp's)
1 8- to 11-oz can corn, drained
1 chunk (8-12 oz) salt pork (look for a lean chunk at the store)
1 medium onion

Basic seasoning:

1/3 cup ketchup
1 clove garlic, chopped fine
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard or 1 teaspoon powdered mustard
1/2 teaspoon fennel. If seeds, grind before adding
1/2 teaspoon oregano

Ad lib seasoning:

Tabasco or other hot sauce
Basil, tarragon or rosemary
Vinegar - this can be added at the table
Fresh mushrooms
Fresh tomatoes
Parsley and/or cilantro (dried is ok, but use fresh if you have it)

Cut skin and thick fat from the salt pork and discard. Cut the good stuff into small cubes. Fry slowly to render excess fat; then drain off. Coarsely chop onion and optional mushrooms, add that plus the garlic and fry until onion is transparent.

Pour off and discard the liquid from the canned corn and add the corn and beans to the pot. Add other seasonings and heat slowly (it burns easily so watch and stir frequently). When hot, taste and see if you would like to add anything else. It is good right away, but will improve with a bit of LOW simmering.