Mean Beans Pork And Beans Recipes

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MEXICAN PORK AND BEANS



Mexican Pork and Beans image

Provided by Guy Fieri

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

4 ounces Mexican chorizo (about 2 links)
Canola oil, for greasing pan
1 clove garlic, minced
1/2 jalapeno, minced
1 tablespoon ground cumin
Two 15.5-ounce cans black beans
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
1/2 cup crumbled Cotija cheese
2 tablespoons chopped fresh cilantro

Steps:

  • Begin by removing the chorizo from their casings. Set a medium saucepan over medium heat and coat with a little canola oil. Add the chorizo and use a spoon to break up the pieces into smaller chunks. Add the garlic and jalapeno. Allow the chorizo to cook and render for 4 to 5 minutes. When the oil is fragrant and red from the chorizo spices, add the cumin and black beans (including the liquid from one of the cans). Add 1/2 cup water, bring to a simmer and cook for 15 minutes to allow the flavors to come together. Add the lime juice and season with salt and pepper.
  • Serve the beans in a large bowl garnished with crumbled Cotija cheese and chopped cilantro.

PORK AND BEANS



Pork and Beans image

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

1 cup barbecue sauce
2 tablespoons white vinegar
2 tablespoons packed brown sugar
1 can (15 oz) navy beans, drained
2 tablespoons canola or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless center-cut pork chops, about 1/2 inch thick (about 1 1/2 lb)

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

SPANISH PORK WITH BEANS



Spanish pork with beans image

Providing all five of your 5-a-day, this flavour-packed butterbean stew pairs perfectly with lean pork shoulder steaks - perfect to enjoy after a workout

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 15

3 garlic cloves , 1 crushed, 2 sliced
2 tbsp rapeseed oil
4 tsp smoked paprika
4 lean pork shoulder steaks (525g), trimmed of any fat
2 large onions (340g), halved and sliced
325g carrots (about 6), diced
2 tbsp sherry vinegar
2 red peppers , deseeded and chopped
1 tbsp vegetable bouillon powder , made up to 500ml with boiling water
3 rosemary sprigs , leaves picked and finely chopped
200g whole cherry tomatoes
2 tbsp tomato purée
2 x 400g cans butter beans , drained
⅓ x 30g pack parsley , chopped
squeeze of lemon (optional)

Steps:

  • Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
  • Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
  • Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
  • If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.

Nutrition Facts : Calories 454 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 17 grams fiber, Protein 39 grams protein, Sodium 1.5 milligram of sodium

PORK AND BEANS WITH GARLIC AND GREENS



Pork and Beans with Garlic and Greens image

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

1 pound white or cannellini beans, soaked overnight or quick-soaked
1 tablespoon olive oil
1 pound boneless pork butt, cut into 1-inch cubes
1 onion, sliced
12 to 15 peeled whole garlic cloves
1 cup chopped tomatoes
2 cups thinly sliced kale or mustard greens
2 tablespoons grainy mustard
2 teaspoons kosher salt
1 teaspoon black pepper
About 1 quart chicken stock

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

EASY PORK 'N' BEANS



Easy Pork 'n' Beans image

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

2 cans (55 ounces each) pork and beans
2 large onions, chopped
10 bacon strips, cooked and crumbled
1-1/4 cups packed brown sugar
1/3 cup vinegar
1/3 cup ketchup
5 teaspoons chili powder
1 tablespoon ground mustard

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 :

GERALD STAVELY'S PORK AND BEANS



Gerald Stavely's Pork And Beans image

Provided by Marian Burros

Categories     easy, side dish

Time 3h30m

Yield About 20 servings

Number Of Ingredients 6

2 pounds pinto beans
3/4 pound salt pork
2 large onions, diced
Black pepper to taste
Crushed hot red-pepper flakes to taste
Salt to taste

Steps:

  • Cover the beans in water and soak them overnight.
  • Place the salt pork in a large, heavy-bottomed pot and cover with water. Bring the water to a boil, and boil for 15 minutes, to remove some of the fat. Drain and cut into quarter-inch-thick slices.
  • Drain the beans. Return the salt pork and the drained beans to the heavy-bottomed pot along with the onions, black pepper and red-pepper flakes and salt to taste. Cover well with water. Bring the water to a boil, then reduce the heat, cover and simmer for three hours, until the beans are soft and the salt pork is tender. Remove the salt pork and serve the beans.

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