Bar Be Que Pork And Beans Recipes

BARBECUED PORK WITH BEANS

Steps:

• In a large skillet, brown pork chops in oil on both sides. Combine pork and beans and 2 tablespoons Worcestershire sauce; place in a greased 11x7-in. baking dish. Top with chops., Combine the ketchup, chili powder and remaining Worcestershire sauce; spoon over chops. Bake, uncovered, at 350° for 50-55 minutes or until meat is tender.

BARBEQUE BAKED BEANS

Steps:

• Preheat oven to 275 degrees F.
• In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

PORK AND BEANS

Steps:

• In medium bowl, mix barbecue sauce, vinegar, brown sugar and beans; set aside.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle salt and pepper over pork; place in skillet. Cook about 6 minutes, turning once, until both sides are browned.
• Reduce heat to medium. Stir in bean mixture. Cook 3 to 5 minutes or until pork is no longer pink in center.

BAR-B-Q BAKED BEANS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium baking dish, mix kidney beans, pinto beans, lima beans, great northern beans, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce and molasses. Top with bacon.
• Bake 1 hour in the preheated oven, until thick and bubbly.

ONE-POT BARBECUE PORK AND BEANS

Steps:

• Heat the oven to 350 degrees. Season the pork all over with 1 tablespoon salt and 3/4 teaspoon pepper. In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes. Spoon out all but 1 or 2 tablespoons of fat.
• Meanwhile, in a small bowl or measuring cup, stir together the barbecue sauce, chipotle and brown sugar. Taste, and add more brown sugar or chipotle, as needed.
• Add the onion and garlic to the oil in the Dutch oven, season with salt and pepper and stir to coat. Cook over medium-high until the onions are softened, just 1 minute. Spoon the barbecue sauce over the pork, seeking to cover all exposed sides. Pour the chicken broth over the onion and garlic.
• Cover and transfer to the oven, basting the pork with the sauce every 30 minutes or so until the pork falls apart when prodded with a fork, 2 1/2 to 3 hours. Open the cans of beans and drain and rinse one of the cans. When the pork is tender, add 1 can of beans and its liquid along with the rinsed beans; stir to combine. Cook, uncovered, in the oven until the pork is glazed and the beans are warmed through, about 20 minutes.
• Transfer the pork to a cutting board, then season the beans to taste with salt and pepper. Slice the pork against the grain into 1/2-inch-thick slices, or shred the pork with two forks. Serve the pork with the beans right out of the pot.

SLOW COOKER BARBECUE PORK AND BEANS

Steps:

• Season the pork all over with 1 tablespoon salt and and 3/4 teaspoon pepper. In a large Dutch oven or skillet, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes.
• Meanwhile, in your slow cooker, stir together the barbecue sauce, chipotle and brown sugar. Taste the mixture and adjust sweetness with brown sugar and spice with chipotle.
• Add browned pork to the barbecue sauce and turn to coat in the sauce. Add the beans and garlic to the sauce around the pork. Cover and cook on low until the meat falls apart when prodded with a fork, 8 to 10 hours.
• Transfer the pork to a cutting board. Skim excess fat from the top if desired, then season the beans to taste with salt and pepper. Slice the pork against the grain into 1/2-inch thick slices, or shred the pork with two forks. Serve the pork with the beans.

BARBECUE PORK AND BEANS FOR A CROWD

Steps:

• Heat oil in a Dutch oven over medium heat. Add onions and fry until translucent, about 5 minutes. Add kidney beans, barbeque sauce, brown sugar, vinegar, liquid smoke, and pepper; cook until bubbly, about 5 minutes. Reduce heat to low, cover, and simmer for 1 hour.
• When the beans have simmered for about 50 minutes, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Add black beans and chopped bacon to the Dutch oven. Cover and simmer over low heat for 30 minutes.
• Add drained pork and beans and undrained pork and beans. Cover and simmer until heated through, about 15 minutes.

BAR-BE-QUE PORK AND BEANS

Steps:

• Brown ground beef in skillet over medium heat.
• Remove ground beef leaving the dripping in pan.
• Add to crock pot with tomato sauce and pork and beans.
• Stir well.
• Brown onion in drippings with minced garlic.
• Add to crock pot.
• Add the mustard, brown sugar, salt and pepper.
• Stir well.
• Let simmer for 2 hours in crock pot.

PORK AND BEANS BARS

Steps:

• Remove pork fat from pork and beans.
• Mash beans and pineapple.
• Combine all ingredients and mix well.
• Bake at 350 for 25 minutes in a greased jelly roll pan.
• For frosting, boil sugar, milk and butter for 1 minute and stir in chips until melted.
• Spread on cooled bars while mixture is thin.

QUICK BARBECUED BEANS

Steps:

• In an ungreased 8-in. square disposable foil pan, combine all ingredients. , Grill, covered, over medium heat until heated through, 15-20 minutes, stirring occasionally.