I developed this recipe with an ”˜old time’ mind. My ancestor is written as having shared his meager supper with a Scotsman back in 1793, consisting of a “small piece of pork and a parcel of beans”. I took that and ran with it, so to speak. I think you will find this modern approach to pork and beans to be delightfully tasty. I serve these beans with grilled pork chops, but add whatever protein you desire or simply enjoy them topped with some fried or poached eggs. Use can use frozen or canned (drained) lima beans.

 1(4-ounce)boneless pork chopp1 tablespoon oil

1/4 small onion, minced

1 teaspoon minced garlic in oil

1(15-ounce)can diced tomatoes

8 ounces cooked lima beans

1 cup whole kernel corn

2 tablespoons tomato paste

1 teaspoon Dijon-style mustard

1/2 teaspoon each salt, oregano, basil, sugar and black pepper

Salt and black pepper to taste.

Instructions 

Dice pork chop into very small pieces. In a large skillet, heat oil over medium heat. Add pork, onion and garlic. Cook, while stirring frequently, until pork is done and onions have softened, about 6-8 minutes. Add remainder of ingredients, stirring to combine well. Reduce heat to low and simmer 10 minutes to heat everything to temperature and to give the sauce a chance to thicken. Remove from heat and season to taste with salt. Serve hot.

Makes about 4 sides.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. You can email questions or comments to [email protected] and visit theyankeechef.blogspot.com.