DOLLY PARTON'S COWBOY PORK AND BEANS
Another celebrity recipe from my collection. I have never heard of October beans, but the University of Tennessee has this to say: "Horticultural beans, known as shelly or October beans, are grown on a limited acreage in Tennessee."
Provided by Lennie
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Brown ground beef, onions and pepper in a 10" skillet.
- Add remaining ingredients.
- Pour into baking dish and bake for about 15-20 minutes or until mixture is bubbly.
TENDER PORK STEW WITH BEANS
Edamame adds a unique twist (and a great nutrition boost) to this delicious, tender pork stew. It makes a great supper on a cold evening. My family absolutely loves this stew and has insisted on having weekly since I first made it. It's just as tasty when served as leftovers. It's also a very adaptable recipe, so it is easy to adjust to suit your family's tastes. I hope you enjoy as much as my family does! Serve with rice!
Provided by Sara Myers Gross
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h10m
Yield 8
Number Of Ingredients 16
Steps:
- Season pork tenderloin with salt and black pepper.
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
- Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
- Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.
Nutrition Facts : Calories 581.1 calories, Carbohydrate 39.6 g, Cholesterol 184.4 mg, Fat 15.1 g, Fiber 12.5 g, Protein 72 g, SaturatedFat 4 g, Sodium 1330.8 mg, Sugar 5.1 g
GERALD STAVELY'S PORK AND BEANS
Provided by Marian Burros
Categories easy, side dish
Time 3h30m
Yield About 20 servings
Number Of Ingredients 6
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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