Brown rice add fiber to this diabetic-friendly pork and beans side-dish recipe. Skip the salt when cooking the rice to keep the sodium low. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Rinse beans. In a large Dutch oven, combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in 6 cups water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.)

  • Drain and rinse beans. Return beans to Dutch oven. Add pork hock, onion, sweet pepper, celery, bay leaves, cayenne pepper, garlic, and 6 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 1-1/2 hours or until beans are tender, stirring occasionally. (Add additional water during cooking, if necessary.)

  • Remove pork hock. When cool enough to handle, cut meat off bone; coarsely chop meat. Discard bone.

  • Return chopped meat to Dutch oven. Return to boiling; reduce heat. Simmer, uncovered, for 30 to 40 minutes more or until a thick gravy forms, stirring occasionally.

  • Discard bay leaves. Stir in salt. Serve the bean mixture over hot cooked rice.

Nutrition Facts

278 calories; 1.6 g total fat; 0.4 g saturated fat; 4 mg cholesterol; 166 mg sodium. 604 mg potassium; 51.9 g carbohydrates; 13.7 g fiber; 4 g sugar; 15 g protein; 115 IU vitamin a iu; 11 mg vitamin c; 190 mcg folate; 97 mg calcium; 4 mg iron; 102 mg magnesium;