Fustini's Oils and Vinegars
Pork and Beans with Ginger & Coconut

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Pork and Beans with Ginger & Coconut


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Pork and Beans with Ginger & Coconut

Submitted by Corporate Chef Andy Stewart



  • 4 slices bacon, diced
  • 4 pork chops, 1/4 pound each
  • 3 small onions, diced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, peeled & minced
  • 1 green pepper, seeded, diced
  • 1 cup ginger ale
  • 2 48-ounce jars of mixed beans
  • 1 14-ounce can diced tomatoes
  • 1/4 cup Fustini's Coconut balsamic, plus more for drizzling
  • 3 tablespoons Fustini's Ginger & Honey balsamic
  • 1/4 cup Fustini's Pinot Grigio vinegar
  • 1/2 cup light brown sugar
  • 2 tablespoons fresh Italian parsley, chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 2 tablespoons toasted coconut


Step 1. 

Preheat oven to 350 degrees.  Place diced bacon into a 6-quart stockpot and brown on medium-high heat.  When fat is rendered and bacon has slightly browned, season pork chops with salt and pepper and sear on both sides in bacon drippings. Remove chops to a plate and set aside, leaving drippings in the pot.

Step 2. 

Add onion, garlic, ginger and green pepper to the pot and sauté about 2 minutes.  Deglaze pan with ginger ale, bring to a boil, and reduce liquid by half.  Add beans, vegetable stock, tomatoes, Coconut balsamic, Ginger & Honey balsamic, Pinot Grigio vinegar, brown sugar, parsley and thyme.  Bring mixture to a simmer and put pork chops back into the pot.

Step 3. 

Loosely cover the pot with lid and place in oven until pork is tender and liquid has reduced slightly approximately 1 - 1 1/2 hours.  Remove lid and continue cooking until the top of beans is slightly browned and liquid has reduced, about 1/2 hour more.  

Divide among 4 plates and serve garnished with toasted coconut and drizzled with Coconut balsamic.

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