Lower Sodium Pork and Beans (Yes Really!)

Here’s my latest success on low-sodium alternatives. I followed this recipe, but made a couple of changes: I did NOT salt the bean-soaking water. I didn’t add two tablespoons *shudder* of salt to the pork during the curing stage, either. I added about a quarter of a teaspoon.

And the last change, just because it appealed to me, I didn’t halve an onion and shove it in the beans. I diced half an onion and added that instead. I’d rather leave the onion in the pot. The recipe calls for throwing away the onion halves after baking. And really, my diced onions and the garlic, just melted into the beans anyway. I recommend you do the diced onion swap too.

As for the salt – only you know what you can handle. I’m cooking for a husband who MUST keep his sodium very low. And he’d been missing pork and beans. This was how I made his dream come true. The beans are really good! Thank you, Lanyap Cookery!