Grilled pork with a side of stewed beans

Ingredients:

• 4 bone-in pork shoulder steaks or thick sirloin steaks (1 cm thick; about 1 kg total)
• 2 thick slices bacon, cut into 1cm pieces.
• 4 green onions, chopped (white parts separated from green parts)
• 1 package (450 g) frozen black-eyed beans (4 cups), thawed
• 2 cups frozen chopped kale (about 150g), thawed and squeezed dry
• 3/4 cup barbecue sauce
• 1/3 cup Dijon mustard
• 1/4 cup + 1 tbsp dark brown sugar
• 1 tbsp. l. smoked paprika
• 1 teaspoon garlic powder
• Vegetable oil, for grilling

Preparation:

1. Preheat grill to medium-high heat.
2. In a Dutch oven or large saucepan, cook the bacon over medium-high heat, stirring occasionally, until browned and crisp, about 5 minutes. Add the white parts of the onion. Cook, stirring occasionally, until lightly browned and softened, about 2 minutes.
3. Stir in 2 cups of water, beans, cabbage, barbecue sauce, mustard, and 1/4 cup brown sugar. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, until the beans are tender and cooked through, 20 minutes. Season with salt and pepper to taste, and keep warm over low heat.
4. Meanwhile, in a small bowl, combine the remaining 1 tablespoon brown sugar, paprika, garlic powder, and 1 teaspoon each salt and black pepper. Rub the spice mixture over the entire surface of the pork steaks.
5. Brush the grill grate with vegetable oil. Grill the pork until cooked through and crispy, 3-4 minutes per side. Serve the steaks with beans and garnish with green onions.