Pork N Beans Salad Recipes

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.

PORK 'N' BEANS BAKE

Steps:

• In a large skillet, cook beef, onion, green pepper and celery over medium heat until the meat is no longer pink; drain. Add the remaining ingredients., Transfer to a greased 3-qt. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until heated through.

PORK AND BEAN SALAD

Steps:

• 1. Mix it all together and chill for 30 minutes. Then it's ready to eat.

SOUTHERN-STYLE PORK AND BEANS

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.

PORK AND BEAN SALAD I

Steps:

• In a serving bowl, mix together the rinsed beans, onion, relish, and mayonnaise. Refrigerate for at least one hour before serving.

PORK 'N' BEAN SALAD

Steps:

• Combine all ingredients in a small bowl. Cover and refrigerate for 2 hours. Refrigerate leftovers.

PORK AND BEAN SALAD II

Steps:

• Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
• In a large bowl, stir together the baked beans, relish, onion, and radishes. Stir in the salad dressing, and gently mix in the sliced hard-cooked eggs until everything is evenly blended. The amount of dressing may be adjusted to suit your taste. Cover, and chill for 1 hour before serving.

PORK AND BEAN SALAD

Steps:

• Drain beans.
• Mix ingredients together and chill.
• This dish is best when cold.

PORK 'N BEANS SALAD

Steps:

• 1. Chop finely the onions, hard boiled eggs, dill pickles, sweet pepper, olives, pimentos, and celery.
• 2. Mix together with all other ingredients.
• 3. Refrigerate for at least one hour before serving.

PORK WITH POTATO-BEAN SALAD

Steps:

• Preheat the broiler. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 10 minutes. Transfer to a colander with a skimmer or slotted spoon. Add the green beans to the boiling water and cook until crisp-tender, about 3 minutes. Transfer to the colander with the potatoes, run under cold water and pat dry.
• Meanwhile, mix 3 tablespoons mustard, the olive oil and celery salt in a bowl and rub over the pork. Broil on a foil-lined broiler pan until golden brown, 7 to 8 minutes; flip and broil until cooked through, 2 to 3 more minutes. Let rest 5 minutes before slicing.
• Mix the mayonnaise, sour cream, the remaining 1 tablespoon mustard, the tarragon, lemon juice and zest, 1/2 teaspoon salt, and pepper to taste in a bowl. Add the potatoes, green beans and onion; season with salt and pepper, and toss. Slice the pork and serve with the potato salad.

COLD PORK AND BEAN SALAD

Steps:

• Let set in the refridgerator a minimum of 4 hours before serving.