Pork Beans Dip Recipes

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

Ingredients

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

MEXICAN-STYLE PORK AND BEANS

Mexican-Style Pork and Beans image

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

Ingredients

2 pounds pork ribs, cut into 2-inch sections
¼ teaspoon salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
5 slices bacon, chopped
2 cups chopped onion
1 serrano pepper, thinly sliced
1 (14.5 ounce) can chicken broth
1 (8 ounce) can tomato sauce
1 (26.5 ounce) can BUSH'S® Black Beans, drained and rinsed
1 (26.5 ounce) can BUSH'S® Pinto Beans, drained and rinsed
1 (15 ounce) jar pickled cactus strips (nopalitos) with liquid, such as Dona Maria®
4 cups cooked rice
1 avocado - peeled, pitted and diced
chopped fresh cilantro

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

PORK & BEANS DIP

Pork & Beans Dip image

Guests will never guess what the secret is in this dip!

Provided by Pat Duran

Categories Spreads

Time 10m

Number Of Ingredients 12

Ingredients

2 1/2 c campbell's pork & beans or store brand,do not drain but remove the fat bacon chunk
2 tsp apple cider vinegar
1/2 tsp garlic powder
1/2 tsp chili powder
2 tsp worcestershire sauce
dash(es) cayenne pepper or tabasco sauce
3 green onions
1 Tbsp brown sugar
1 tsp ground dry mustard
1/4 tsp seasoned salt
4 slice crisp bacon, crumbled
1/2 c shredded sharp cheese

Steps:

1. Put all ingredients, except bacon and cheese in blender and blend well. Place dip in oven safe bowl and place crumbled bacon and cheese on top. Bake in 350^ oven for 10 minutes;until cheese melts; serve with large size Frito corn chips or scoops.

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