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
PORK 'N' BEAN SALAD
THIS RECIPE from my aunt was an immediate hit. I had pork and beans and mayonnaise in the pantry and all the vegetables in my garden. It's wonderful for a picnic or barbecue because it travels well in a cooler and is so colorful. -LaVerne Stetler, Escalon, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Combine all ingredients in a small bowl. Cover and refrigerate for 2 hours. Refrigerate leftovers.
Nutrition Facts : Calories 139 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 564mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
SOUTHERN-STYLE PORK AND BEANS
A simple but generous vegetable and pork dish that's rich in fibre and flavour. We temper the chilli heat with fat-free yoghurt. With a GI of 39 this meal is high protein, low GI and provides 322 kcal per portion.
Provided by Justine Pattison
Categories Main course
Yield Serves 4
Number Of Ingredients 15
Steps:
- Spray a large, wide-based saucepan with cooking spray and fry the onion over a medium heat for 4-5 minutes, stirring occasionally, until softened and lightly browned.
- Add the pork and gammon, season with pepper and cook for two minutes, stirring constantly.
- Add the garlic, paprika and chilli powder and cook for a few seconds, stirring. Tip the tomatoes and beans into the pan, and stir in the tomato purée and mustard. Pour over the stock and bring to a gentle simmer.
- Cook for 20-25 minutes, stirring occasionally, until the pork is tender and cooked through and the sauce is thick. Season to taste and stir in half the parsley. Sprinkle the rest over just before serving. Serve with the yoghurt.
Nutrition Facts : Calories 322kcal
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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