PORK AND BEANS
Here's an updated take on a campfire favorite. Pork chops simmer alongside saucy beans.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 650, Carbohydrate 61 g, Cholesterol 100 mg, Fat 4, Fiber 11 g, Protein 42 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1430 mg, Sugar 27 g, TransFat 0 g
QUICK SKILLET KIELBASA PORK AND BEANS
Swap kielbasa into pork and beans, and top it with hot dog bun croutons and pickle relish.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the broiler to high with a rack set 2-inches from the heat source.
- Heat the oil in a large skillet over medium-high heat. Add half of the kielbasa rounds, cut-side down, and cook until browned, about 2 minutes. Flip and cook for 1 minute more. Transfer to a paper-towel-lined plate. Cook the remaining rounds until both sides are browned. Add to the plate. Reduce the heat to medium, add the onion, and cook, stirring, until soft and slightly browned, about 5 minutes.
- Add the tomato paste, brown sugar, vinegar, and chipotle to the onion. Pour half a can of beans (including the bean liquid) into the skillet and mash with a fork until creamy. Then add the rest of the beans (including the bean liquid), the cooked kielbasa, 1/2 cup water, 1 teaspoon salt, and a few grinds of pepper. Simmer until thick and creamy, about 20 minutes.
- Toss the hot dog bun cubes with the melted butter on a baking sheet and sprinkle with salt and pepper. Broil until toasted and browned, flipping occasionally, about 2 minutes.
- Divide the kielbasa and beans among 4 bowls. Top evenly with the hot dog bun croutons and pickle relish.
EASY BAKED BEANS
Provided by Trisha Yearwood
Categories side-dish
Time 1h20m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Fry the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving the drippings, and drain it on paper towels. Crumble and set aside.
- Add the onion to the pan with the bacon drippings and saute until softened, a couple minutes. Stir in the beans, molasses, brown sugar, mustard and crumbled bacon, and mix well.
- Pour the beans into a 3-quart casserole and bake, uncovered, for about 45 minutes.
BAKED BEANS ( USING CAN OF PORK AND BEANS)
Make and share this Baked Beans ( Using Can of Pork and Beans) recipe from Food.com.
Provided by cookalot 2
Categories Beans
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown bacon and onion.
- Place beans in casserole dish with other ingredients.
- Add bacon and onions.
- Bake 25 min in 300 oven.
EASY BAKED BEANS
I have been making this for almost 40 years. The original recipe calls for all ketchup; it was my idea to make that half ketchup and half barbeque sauce. I do love spicy. I have never had a baked bean recipe that was this good and also this easy. Nobody will know you didn't spend all day on it.
Provided by melmsc1
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 2h25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch baking dish with cooking spray.
- Stir pork and beans, brown sugar, ketchup, barbeque sauce, bacon, and dry mustard together in the prepared baking dish.
- Bake in preheated oven, stirring every 20 minutes or so, until bacon fat is rendered throughout the beans mixture, 2 1/4 to 2 1/2 hours.
Nutrition Facts : Calories 350.1 calories, Carbohydrate 55.8 g, Cholesterol 23.1 mg, Fat 10.8 g, Fiber 6.4 g, Protein 10.4 g, SaturatedFat 3.5 g, Sodium 887.3 mg, Sugar 35.4 g
PORK AND BEANS WITH GARLIC AND GREENS
Like other commonplace ingredients, beans too often fail to get their culinary due. Prepared with a little care, they can be as good in their own way as caviar, with subtly distinct, satisfyingly earthy flavors and a texture perfectly pitched between tenderness and chew. This recipe provides a classy twist on the typical view of pork and beans and even includes the use of that ubiquitous green, kale.
Provided by John Willoughby
Categories project, side dish
Time 3h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Drain and rinse the soaked beans, then heat the oven to 350.
- Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the pork and brown well on all sides, about 10 to 12 minutes. Remove the pork from the pot, add the onion and sauté, stirring occasionally until translucent, 5 to 7 minutes. Add the garlic and sauté, stirring frequently, 1 minute.
- Add the pork, along with the beans, tomatoes, greens, mustard, salt and pepper and enough chicken stock to cover. Stir well and bring the mixture to a simmer.
- Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.
Nutrition Facts : @context http, Calories 502, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 15 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 907 milligrams, Sugar 6 grams, TransFat 0 grams
ONE-POT BARBECUE PORK AND BEANS
Two beloved barbecue staples are cooked together in one pot (or a slow cooker) for mutually beneficial results. As the pork shoulder braises, the pork juices flavor the barbecue sauce and the sauce tenderizes the pork. Beans are then added to soak up the deeply concentrated sauce. The recipe uses store-bought barbecue sauce enhanced with the smoky heat of canned chipotles in adobo and brown sugar, which helps glaze the pork. Because every barbecue sauce is different, taste and adjust yours as needed. (To mimic a North Carolina-style sauce, add apple cider vinegar with the beans, or yellow mustard for a South Carolina-style sauce, or even gochujang and soy sauce for a Korean-inspired take.) To serve, slice the pork or shred it into pulled pork. Cornbread, biscuits or Texas toast are great additions.
Provided by Ali Slagle
Categories dinner, barbecues, beans, meat, one pot, main course
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 10
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.
MEXICAN-STYLE PORK AND BEANS
This recipe is from the Allrecipes Allstar team that competed to create the most innovative, best-tasting recipe in a BUSH'S® Beans cook-off. Team members included Allrecipes community members Yoly (Yolanda Gutierrez), Chef Roy (Roy Denno), and TheDailyGourmet (Sarah Stone).
Provided by BUSH'S®
Categories Trusted Brands: Recipes and Tips Bush's Baked Beans
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- Sprinkle pork with salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crisp and well browned; transfer to paper towel-lined plate, reserving 1/4 cup drippings in pot.
- Brown pork pieces in bacon drippings over medium-high heat, 3 to 5 minutes per side. Work in batches; transfer browned pieces to a plate as they brown. Transfer all pieces back to pot, along with accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then reduce heat to medium-low or low to maintain a low simmer. Simmer, covered, 1 hour.
- Stir in beans and cactus; simmer, uncovered, until heated through, 20 minutes more. Stir in bacon. Serve over rice and garnish with avocado and cilantro.
Nutrition Facts : Calories 575.5 calories, Carbohydrate 64.4 g, Cholesterol 67.4 mg, Fat 21.9 g, Fiber 13.7 g, Protein 30.4 g, SaturatedFat 6.9 g, Sodium 1245 mg, Sugar 4.4 g
EASY PORK 'N' BEANS
Friends prepared the food, including these simple yet delicious baked beans, when our daughter, Briana, married Jerad Van Der Zwaag. Chili powder enhances canned beans for a rich crowd-pleasing dish.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 16-20 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine all ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer for 1 hour or until heated through.
Nutrition Facts :
HOMEMADE PORK AND BEANS, SLOW COOK METHOD (GF)
I like this recipe because its simple and quick and a good way to empty out those ketchup bottles! Once it is put together in the cooker you can forget about it until supper. I serve this with toast and a salad. The leftovers are frozen and added to homemade chili. For those on gluten free diets, please make sure all your ingredients are GF.
Provided by All about pies in W
Categories One Dish Meal
Time 5h8m
Yield 16-18 cups, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- If your beans have soaked overnight, Add enough HOT water to cover beans by about an inch.
- Stir.
- Cover.
- Cook on High 1 hour or longer until beans are tender.
- Beans need to be tender before you add the other ingredients otherwise it is hard to cook them to the soft stage.
- Drain.
- If you forgot to do this step then, place 4 cups beans into slow cooker.
- Add at least 10 cups hot water, cover.
- Cook on High for 2 hours.
- Test a bean - they should be soft/tender BEFORE adding remaining ingredients.
- Drain.
- Put remaining ingredients into slow cooker.
- Stir gently.
- Cover and cook: On Low for 8 to 10 hours or on High for 4 to 5 hours.
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RECIPE: FAST AND FANCY PORK AND BEANS - KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
- Place the bacon in a 12-inch cast iron skillet over medium heat and cook, stirring occasionally, until the fat begins to render out, about 5 minutes. Add the onion and cook, stirring occasionally, until tender, 8 to 10 minutes.
- Add the tomato sauce, molasses, vinegar, mustard, Worcestershire, and pepper. Stir to combine and bring to a simmer. Add the beans and all the canning liquid and bring to a simmer. Cook, stirring occasionally, until the flavors meld and the sauce thickens, 15 to 20 minutes. Taste and season with salt as needed.
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