Recipes For Pork And Beans

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.

HOMEMADE PORK AND BEANS, SLOW COOK METHOD (GF)

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.

MEXICAN PORK AND BEANS

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.

SUNDAY STARTUP PORK AND BEANS

Steps:

• Set soaked beans in saucepot and cover with water (4 quarts). Bring water to a boil, reduce heat and simmer, partially covered for 1 hour or until the beans are just tender, but not mushy. Drain, reserving cooking liquid. Mix precooked beans with molasses and mustard and season lightly with salt and pepper. While beans are cooking, parboil sausages and salt pork for 10 minutes. Drain. Dice the salt pork into small cubes and slice the sausages. Preheat the oven to 350 degrees. In a shallow gratin or baking dish layer 1/3 of the beans. Top the beans with half of minced garlic, onion, diced salt pork and sliced sausages; season with salt and pepper. Repeat with a layer of beans, remaining salt pork, sausages, onions and garlic and finish with layer of beans. Add about 1 cup of reserved bean cooking liquid to the baking pan, cover the top with strips of bacon and bake for 1 1/2 to 2 hours or until the liquid is almost entirely absorbed. (Add more liquid if it evaporates too quickly.)
• Serve with Corn Bread (recipe follows)
• Preheat oven to 350 degrees. Grease a 13 by 9-inch baking pan. With a whisk combine the flour, cornmeal, baking powder, salt and sugar. Beat eggs with buttermilk and combine with corn and corn oil. Swiftly blend dry ingredients with wet ingredients and transfer to baking pan. Bake for 30 minutes or until bread pulls away from edges and a toothpick when inserted in the middle of the bread comes out dry.

SLOW-COOKED PORK AND BEANS

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Top with onion. In a large bowl, combine the beans, barbecue sauce, brown sugar and garlic powder; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; shred with two forks. Return meat to slow cooker; heat through.

SPANISH PORK WITH BEANS

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.

MEXICAN-STYLE PORK AND BEANS

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.

BAKED BEANS ( USING CAN OF PORK AND BEANS)

Steps:

• Brown bacon and onion.
• Place beans in casserole dish with other ingredients.
• Add bacon and onions.
• Bake 25 min in 300 oven.

BAKED BEANS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x9 inch baking dish, combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce and vinegar and season with salt and pepper to taste. Top with the bacon slices.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until sauce is thickened and bacon is cooked.

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.

EASY PORK 'N' BEANS

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.