SMOKY PORK & BOSTON BEANS ONE-POT
Transform this American baked bean stew into a filling no-fuss meal with pork loin steaks and shredded ham hock - it saves on the washing up, too
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix the oil, garlic and paprika together and rub into the pork. In a large, shallow ovenproof dish, mix the cannellini beans, passata, chipotle, sugar and ham hock. Nestle the pork into the beans. Bake in the oven for 40 mins until the pork is cooked through.
- Toast the bread and serve on the side. Sprinkle the parsley over the pork and beans to serve.
Nutrition Facts : Calories 475 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.8 milligram of sodium
SLOW COOKER BARBECUE PORK AND BEANS
Pork and beans are cooked together in a slow cooker for mutually beneficial results (If you don't have a slow cooker, you can do it in a pot in the oven.) As the pork shoulder and barbecue sauce braise in the oven, the sauce soaks up the pork juices while the pork tenderizes. Then, beans are added to soak up the deeply concentrated sauce. The recipe uses store-bought barbecue sauce enhanced with the smoky heat of canned chipotles in adobo and brown sugar, which helps glaze the pork. Because every barbecue sauce is different, taste and adjust yours as needed. (For a more acidic sauce, add apple cider vinegar with the beans, or you can increase the sweetness with added sugar.) To serve, slice the pork or shred it into pulled pork.
Provided by Ali Slagle
Categories dinner, barbecues, beans, meat, one pot, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Season the pork all over with 1 tablespoon salt and and 3/4 teaspoon pepper. In a large Dutch oven or skillet, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes.
- Meanwhile, in your slow cooker, stir together the barbecue sauce, chipotle and brown sugar. Taste the mixture and adjust sweetness with brown sugar and spice with chipotle.
- Add browned pork to the barbecue sauce and turn to coat in the sauce. Add the beans and garlic to the sauce around the pork. Cover and cook on low until the meat falls apart when prodded with a fork, 8 to 10 hours.
- Transfer the pork to a cutting board. Skim excess fat from the top if desired, then season the beans to taste with salt and pepper. Slice the pork against the grain into 1/2-inch thick slices, or shred the pork with two forks. Serve the pork with the beans.
BARBECUE PORK AND BEANS FOR A CROWD
A similar version of this barbecue bean recipe was served as a side dish at our church 4th of July picnic every year. This is a very hearty recipe and it is very popular at potlucks.
Provided by kandbhamm
Time 2h5m
Yield 40
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven over medium heat. Add onions and fry until translucent, about 5 minutes. Add kidney beans, barbeque sauce, brown sugar, vinegar, liquid smoke, and pepper; cook until bubbly, about 5 minutes. Reduce heat to low, cover, and simmer for 1 hour.
- When the beans have simmered for about 50 minutes, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
- Add black beans and chopped bacon to the Dutch oven. Cover and simmer over low heat for 30 minutes.
- Add drained pork and beans and undrained pork and beans. Cover and simmer until heated through, about 15 minutes.
Nutrition Facts : Calories 200.2 calories, Carbohydrate 33 g, Cholesterol 11.7 mg, Fat 4.4 g, Fiber 6.3 g, Protein 8.8 g, SaturatedFat 1.3 g, Sodium 663.1 mg, Sugar 14.4 g
ONE-POT BARBECUE PORK AND BEANS
Two beloved barbecue staples are cooked together in one pot (or a slow cooker) for mutually beneficial results. As the pork shoulder braises, the pork juices flavor the barbecue sauce and the sauce tenderizes the pork. Beans are then added to soak up the deeply concentrated sauce. The recipe uses store-bought barbecue sauce enhanced with the smoky heat of canned chipotles in adobo and brown sugar, which helps glaze the pork. Because every barbecue sauce is different, taste and adjust yours as needed. (To mimic a North Carolina-style sauce, add apple cider vinegar with the beans, or yellow mustard for a South Carolina-style sauce, or even gochujang and soy sauce for a Korean-inspired take.) To serve, slice the pork or shred it into pulled pork. Cornbread, biscuits or Texas toast are great additions.
Provided by Ali Slagle
Categories dinner, barbecues, beans, meat, one pot, main course
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Season the pork all over with 1 tablespoon salt and 3/4 teaspoon pepper. In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes. Spoon out all but 1 or 2 tablespoons of fat.
- Meanwhile, in a small bowl or measuring cup, stir together the barbecue sauce, chipotle and brown sugar. Taste, and add more brown sugar or chipotle, as needed.
- Add the onion and garlic to the oil in the Dutch oven, season with salt and pepper and stir to coat. Cook over medium-high until the onions are softened, just 1 minute. Spoon the barbecue sauce over the pork, seeking to cover all exposed sides. Pour the chicken broth over the onion and garlic.
- Cover and transfer to the oven, basting the pork with the sauce every 30 minutes or so until the pork falls apart when prodded with a fork, 2 1/2 to 3 hours. Open the cans of beans and drain and rinse one of the cans. When the pork is tender, add 1 can of beans and its liquid along with the rinsed beans; stir to combine. Cook, uncovered, in the oven until the pork is glazed and the beans are warmed through, about 20 minutes.
- Transfer the pork to a cutting board, then season the beans to taste with salt and pepper. Slice the pork against the grain into 1/2-inch-thick slices, or shred the pork with two forks. Serve the pork with the beans right out of the pot.
INSTANT POT® PULLED PORK AND BEANS
This is a fast and easy way to use up leftover pulled pork and you only need 4 ingredients. Make sure to use a barbecue sauce you are familiar with and like.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Pork Pulled Pork
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine pinto beans, pulled pork, barbecue sauce, onion, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 29 g, Cholesterol 41.7 mg, Fat 4 g, Fiber 3.8 g, Protein 17.1 g, SaturatedFat 1.4 g, Sodium 1011.4 mg, Sugar 8.9 g
MEXICAN PORK AND BEANS
Mom used to make this with hamburgers. Easy and Tasty!
Provided by Becky Graves
Categories Vegetables
Time 10m
Number Of Ingredients 2
Steps:
- 1. Put beans into a sauce pan along with the Pace Picante Sauce, heat through, about 2-3 min. on low heat. Low and slow as Mom used to say, so you don't scorch them. Enjoy with hot dogs or hamburgers. Add more Pace if you want it to have a little more of a bite to it.
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