Pork N Beans Salad Recipes

PORK CHOPS WITH BEAN SALAD

Pork Chops With Bean Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons white wine vinegar
1 1/2 teaspoons sugar
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
4 boneless pork loin chops (1 1/4 to 1 1/2 pounds), trimmed
1/2 pound mixed green and wax beans, trimmed and cut into pieces
1 small red bell pepper, thinly sliced
3/4 cup frozen corn
1 15-ounce can kidney beans, drained and rinsed
2 tablespoons extra-virgin olive oil
1 large shallot or 1/2 medium red onion, thinly sliced
1/4 cup chopped fresh parsley
2 teaspoons dijon mustard

Steps:

Whisk 2 cups cold water, 1 tablespoon vinegar, 1 teaspoon each sugar and salt, and pepper to taste in a bowl. Prick the pork a few times with a fork, then soak in the brine 15 minutes; remove and pat dry. Meanwhile, bring a saucepan of salted water to a boil. Add the green and wax beans and cook until crisp-tender, 4 minutes. Add the bell pepper and corn; cook 1 minute. Drain the vegetables, rinse under cold water and pat dry. Transfer to a bowl and add the kidney beans. Season the pork with salt and pepper. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the pork and cook until golden, about 4 minutes per side; transfer to a plate. Wipe out the skillet; heat the remaining 1 tablespoon olive oil over medium heat. Add the shallot and cook 3 minutes. Add the remaining 2 tablespoons vinegar and cook until absorbed. Whisk in 1/2 cup water, half of the parsley, the mustard, the remaining 1/2 teaspoon sugar, and salt to taste. Simmer 3 minutes, then toss with the vegetables. Add the remaining parsley and season with salt and pepper.
Photograph by Christopher Testani

Nutrition Facts : Calories 370, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 79 milligrams, Sodium 276 milligrams, Carbohydrate 28 grams, Fiber 12 grams, Protein 37 grams

PORK AND BEAN SALAD

pork and bean salad image

if you like pork and beans you will like this salad it's delish

Provided by Patsy Fowler

Categories Other Salads

Time 10m

Number Of Ingredients 5

Ingredients

15 oz pork and beans
2 hard boiled eggs, diced
2 dill pickles sliced up
1 Tbsp dill pickle juice
3 Tbsp mayonnaise

Steps:

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

PORK AND BEAN SALAD

Pork and Bean Salad image

Make and share this Pork and Bean Salad recipe from Food.com.

Provided by True Texas

Categories Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (16 ounce) can pork and beans (good brand)
2 eggs, hard boiled, chopped
1/2 cup pickle, chopped (or relish)
1 small onion, chopped fine
1 tablespoon mustard
1 tablespoon mayonnaise
4 slices fried bacon (or bottle of bacon bits)

Steps:

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

Nutrition Facts : Calories 160.2, Fat 6, SaturatedFat 1.9, Cholesterol 83, Sodium 698.9, Carbohydrate 19.5, Fiber 5, Sugar 1.3, Protein 8.8

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

PORK 'N BEANS SALAD

Pork 'N Beans Salad image

This is a recipe that was given to me by a good friend of mine.

Provided by Cecelia Anderson

Categories Sides

Number Of Ingredients 10

Ingredients

1 large can of pork 'n beans (drained)
2 large onions
3 dill pickles
1 sweet pepper (green pepper)
4 olives
1 small jar of pimentos
2 Tbsp mayonnaise
2 tsp mustard
1 stalk of celery
2 hard boiled eggs

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.

EASY PORK 'N' BEANS

Easy Pork 'n' Beans image

Friends prepared the food, including these simple yet delicious baked beans, when our daughter, Briana, married Jerad Van Der Zwaag. Chili powder enhances canned beans for a rich crowd-pleasing dish.

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 16-20 servings.

Number Of Ingredients 8

Ingredients

2 cans (55 ounces each) pork and beans
2 large onions, chopped
10 bacon strips, cooked and crumbled
1-1/4 cups packed brown sugar
1/3 cup vinegar
1/3 cup ketchup
5 teaspoons chili powder
1 tablespoon ground mustard

Steps:

In a Dutch oven, combine all ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer for 1 hour or until heated through.

Nutrition Facts :

COLD PORK AND BEAN SALAD

Cold Pork and Bean Salad image

Make and share this Cold Pork and Bean Salad recipe from Food.com.

Provided by chaulot

Categories Low Cholesterol

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 (1 lb) cans pork and beans
1 cup diced celery
1 cup chopped cucumber
1 chopped small onion
3 tablespoons vinegar
1 tablespoon molasses
salt and pepper

Steps:

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

Nutrition Facts : Calories 276.1, Fat 3.6, SaturatedFat 1.4, Cholesterol 15.9, Sodium 963.4, Carbohydrate 53.6, Fiber 13.4, Sugar 4.8, Protein 12.4

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