Scratch Pork Beans Recipes

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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

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

BAKED BEANS FROM SCRATCH



Baked Beans from Scratch image

Navy beans, molasses, and maple syrup combine to make this classic dish at home.

Provided by wkndyummychef

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 15h30m

Yield 10

Number Of Ingredients 11

1 cup dried navy beans
4 cups water
¼ cup ketchup
¼ cup maple syrup
2 tablespoons brown sugar
2 tablespoons molasses
1 teaspoon Worcestershire sauce
½ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon chili powder
1 small onion, chopped

Steps:

  • Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
  • Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
  • Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.
  • Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch.
  • Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.

Nutrition Facts : Calories 121.8 calories, Carbohydrate 25.9 g, Fat 0.4 g, Fiber 5.2 g, Protein 4.8 g, Sodium 196.1 mg, Sugar 12.1 g

MOLASSES BAKED BEANS WITH SALT PORK



Molasses Baked Beans With Salt Pork image

Enjoy this comfort food: baked beans with molasses, salt pork, mustard, and brown sugar. Enjoy this easy Boston-style baked beans recipe.

Provided by Diana Rattray

Categories     Side Dish     Dinner

Time 12h50m

Yield 8

Number Of Ingredients 7

1 pound dried navy beans, pea beans, or yellow eye beans
1/2 cup chopped onion
1/2 cup molasses
1/2 teaspoon dry mustard
1/4 cup light brown sugar, packed
1 teaspoon salt
1/4 pound lean salt pork, diced

Steps:

  • Gather the ingredients.
  • Rinse the beans and pick them over. Place in a large bowl; add water to more than cover ​the beans (beans will expand).
  • Let beans stand overnight. Drain beans.
  • Combine beans and onion in a large saucepan; add water to cover and heat to boiling.
  • Cover and simmer for about 45 minutes or until skins begin to burst when you scoop a few out in a spoon and blow on them.
  • Drain liquid into a small bowl and reserve for sauce and cooking.
  • Measure one cup of the bean liquid into a bowl; add molasses, mustard, brown sugar, and salt. Stir well.
  • In a 2-quart bean pot or baking dish, layer half of the salt pork and all of the beans.
  • Pour the molasses mixture over beans; add just enough more reserved bean liquid to cover the beans. Top with remaining salt pork, pressing pieces down into the liquid. Keep extra reserved liquid refrigerated for use during baking.
  • Bake the beans covered at 300 F for 4 hours, checking occasionally. If beans seem too dry, add more reserved liquid. Uncover and bake for about 1 hour longer or until the baked beans are tender.

Nutrition Facts : Calories 275 kcal, Carbohydrate 38 g, Cholesterol 12 mg, Fiber 6 g, Protein 6 g, SaturatedFat 4 g, Sodium 655 mg, Sugar 22 g, Fat 12 g, ServingSize Servings 6 to 8, UnsaturatedFat 0 g

HOMEMADE BAKED BEANS FROM DRIED BEANS



Homemade Baked Beans from dried beans image

Classic homemade Boston-style baked beans, flavoured with molasses and cooked low and slow with bacon and onion.

Provided by Jennifer

Categories     Side Dish

Time 15h15m

Number Of Ingredients 10

1 lb. dried navy beans
1 1/2 cups onion (diced)
1/2 lb. bacon (diced)
1 1/2 tsp salt
1/4 tsp pepper
5 Tbsp molasses (Fancy (not Cooking or Blackstrap))
1 1/2 tsp dry mustard powder
3/4 cup light brown sugar
3/4 cup ketchup
1 1/2 cups boiling water

Steps:

  • Soak beans in a large bowl over-night, covering with about 2 inches of cold water.
  • In the morning, drain soaked beans and place in a large pot. Cover with several inches of water and bring just to a boil, then immediately reduce heat to somewhere between medium and medium-low or whatever level maintains a gentle simmer. Cook beans for 50-60 minutes, or until beans are tender (but not mushy). Taste test to be sure they are tender before you stop cooking. Drain beans and rinse under cold water to stop the cooking process.
  • Preheat oven to 275F. Start 1 1/2 cups water to boil.
  • In a large oven-safe casserole dish with a lid (or alternately, to be covered with aluminum foil), scatter 1/2 of the onion and 1/2 of the bacon over the bottom of the dish. Add 1/2 of the cooked beans. Scatter the remaining onion and bacon, then top with the remaining cooked beans.
  • In a 4-cup measuring cup or similar sized bowl, stir together the sauce ingredients well. Add 1 1/2 cups of boiling water and stir. Pour over beans and mix gently with a fork. If necessary, add a bit more hot water so that the liquid just barely covers the beans. Cover the pot with a lid or doubled up aluminum foil and place in preheated 275F oven.
  • Beans will cook in the oven for a total of 6 hours, but should be checked at intervals to ensure there is enough liquid in the pot.
  • Cook beans for 4 hours, then remove from oven and gently stir with a fork. There should still be enough liquid in the pot to just barely cover the beans, but if not, add more as needed.
  • Return pot to the oven, covered, checking beans every 30 minutes for the last 2 hours of cooking, first stirring, then adding a bit more water to the pot, if needed. You want to have some puddles of liquid showing on the top of the beans, but you don't want to add too much water to the pot.
  • After 6 hours of cooking, remove from oven and stir gently with a fork. Let stand, uncovered for 5 minutes or covered for 10-15 minutes before serving.

Nutrition Facts : Calories 371 kcal, Carbohydrate 59 g, Protein 14 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 674 mg, Fiber 12 g, Sugar 30 g, ServingSize 1 serving

SCRATCH PORK & BEANS



Scratch Pork & Beans image

Simple and easy to make. Toss all ingredients in a pot, bring to a boil and simmer for a couple of hours. This is yummy on a cold winter day with homemade buns or bread.

Provided by PeeJay

Categories     Beans

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups navy beans or 2 cups white beans
2 tablespoons instant minced onion
1 (15 ounce) can tomato sauce
1/2 lb bacon, cut into small chunks
6 cups water
1/4 cup catsup
1 tablespoon garlic salt

Steps:

  • Mix all ingredients in a soup pot and bring to a boil.
  • Turn heat to a low simmer for approximately 2 hours.

Nutrition Facts : Calories 444.9, Fat 26.4, SaturatedFat 8.6, Cholesterol 38.6, Sodium 1424.6, Carbohydrate 37.8, Fiber 11.4, Sugar 9.2, Protein 16

HOMEMADE PORK AND BEANS, SLOW COOK METHOD (GF)



Homemade Pork and Beans, Slow Cook Method (Gf) image

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

3 -4 cups raw dried navy beans, cover with
8 -12 cups cold water, and soak overnight
3 teaspoons salt
1 tablespoon molasses or 1 tablespoon corn syrup
2 teaspoons prepared mustard
1/2 cup brown sugar
2 cups ketchup
1 tablespoon soya sauce (optional)
3 cups water
1/4-1/2 lb bacon, slices raw

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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