Pork and beans
Pork and beans is a culinary dish that uses beans and pork as its main ingredients. Numerous variations exist, usually with a more specific name, such as Fabada Asturiana, Olla podrida, or American canned pork and beans.
American canned pork and beans
Although the time and place of the dish's invention is unclear, American canned pork and beans was well established in the American diet by the mid-19th century. The 1832 cookbook The American Frugal Housewife lists only three ingredients for this dish: a quart of beans, a pound of salt pork, and pepper. Commercially canned pork and beans were introduced in the United States during the 1880s. According to the 1975 Better Homes and Garden Heritage Cookbook, canned pork and beans was the first convenience food.
The recipe for American commercially canned pork and beans varies slightly from company to company, but generally consists of rehydrated navy beans packed in tomato sauce (usually made from concentrate and which may incorporate starch, sugar, salt, and seasoning), with small chunks of Salt pork or rendered pork fat. The ingredients are cooked, packed into hermetically sealed containers, and processed by heat to assure preservation.
- "Asturian Pork and Beans Recipe". Food and Wine.
- "Full of Beans". Caterersearch. July 26, 2001.
- The American Frugal Housewife. Project Gutenberg. p. 51.
- "That's What and Beans? Pork Defends Its Image". The New York Times. April 1, 1998.
- Siddiq, Muhammad & Butt, Masood S. & Sultan, M. Taurus &Sinha, Nirmal K., et al (eds.) (2010). "Dry beans: Production, Processing, and Nutrition". Handbook of Vegetables and Vegetable Processing. Wiley & Sons. pp. 545–64; 556. ISBN 978-0-8138-1541-1.
- Agricultural Marketing Service (2006). "United States Standards for Grades of Canned Pork and Beans". United States Standards for Grades of Canned Dried Beans. USDA. p. 12.