Pork Roast And White Beans Recipes

SLOW-COOKED PORK AND BEANS

Slow-Cooked Pork and Beans image

I like to get this dish started before leaving for work in the morning. When I get home, my supper's ready! It's a hearty slow cooker meal that is also good for a potluck. A generous helping of tender pork and beans is perfect alongside a slice of warm corn bread. -Patricia Hager, Nicholasville, Kentucky

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 boneless pork loin roast (3 pounds)
1 medium onion, sliced
3 cans (15 ounces each) pork and beans
1-1/2 cups barbecue sauce
1/4 cup packed brown sugar
1 teaspoon garlic powder

Steps:

Cut roast in half; place in a 5-qt. slow cooker. Top with onion. In a large bowl, combine the beans, barbecue sauce, brown sugar and garlic powder; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; shred with two forks. Return meat to slow cooker; heat through.

Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 404mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 24g protein.

PORK ROAST WITH WHITE BEANS AND CRANBERRIES

Pork Roast With White Beans and Cranberries image

Make and share this Pork Roast With White Beans and Cranberries recipe from Food.com.

Provided by kitchenslave03

Categories One Dish Meal

Time 11h

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

1 lb dried navy beans, about 2 cups
5 lbs pork shoulder blade roast, trimmed
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon pepper
2 tablespoons fresh sage, divided
1 1/2 cups shallots, sliced-about 8 medium
5 cups water
3 sprigs fresh sage
1/2 cup dried cranberries

Steps:

Sort and wash beans; place in a large Dutch oven.
Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
Preheat oven to 350.
Sprinkle roast with 1 t salt and pepper.
Rub surface of roast with 4 t minced sage.
Heat a Dutch oven over med high heat.
Coat pan with cooking spray.
Add roast to pan; cook for 15 min, turning to brown on all sides.
Remove roast from pan.
Add shallots to pan; saute 3 min or til tender.
Return roast to pan.
Add remaining 1/2 t salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer.
Cover and bake at 350 for 2 hours. Add cranberries and bake another 30 min or til tender.
Remove sage sprigs; discard.
Remove roast from pan; shred meat with 2 forks.
Sprinkle with remaining minced sage.
Serve roast with bean mixture.

Nutrition Facts : Calories 668.1, Fat 36.6, SaturatedFat 12.5, Cholesterol 161, Sodium 412.2, Carbohydrate 32.4, Fiber 11.5, Sugar 2, Protein 50.9

INSTANT POT® PORK LOIN AND WHITE BEANS

Instant Pot® Pork Loin and White Beans image

You will have tender, tasty pork loin in under an hour with this easy recipe using canned beans, salsa, and beer.

Provided by Tammy Lynn

Categories Meat and Poultry Recipes Pork Pork Loin Recipes

Time 1h

Yield 12

Number Of Ingredients 10

Ingredients

1 (3 pound) pork loin
salt and ground black pepper to taste
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon onion powder
2 tablespoons olive oil
1 cup beer
2 Spices, bay leaf
2 (15.5 ounce) cans cannellini beans, drained and rinsed
1 ½ cups salsa

Steps:

Season pork loin with salt and pepper. Mix chili powder, cumin, and onion powder together; sprinkle on all sides of the pork.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot. Cut pork loin in half to fit in the pot if necessary. Cook until browned on each side, about 5 minutes total. Remove and set aside.
Pour beer into the pot and stir to deglaze, scraping up all the browned bits. Return pork loin to the pot. Place bay leaves on top. Pour cannellini beans, then salsa, on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Unlock and remove the lid. Slice pork, cut into chunks, or shred. Serve with the beans.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 13.1 g, Cholesterol 53.9 mg, Fat 11.8 g, Fiber 3.4 g, Protein 21.8 g, SaturatedFat 3.8 g, Sodium 380.3 mg, Sugar 1 g

SLOW-COOKED TUSCAN PORK WITH WHITE BEANS

Slow-Cooked Tuscan Pork With White Beans image

Adapted for OAMC from an October 2007 Cooking Light Recipe. Calories 391, Fat 11 g, Fiber 12.9 g. Weight Watchers Points 8. "An inexpensive cut of pork becomes rich and tender when braised. Creamy beans make the dish hearty and satisfying."

Provided by Erindipity

Categories Stew

Time 16h20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups dried navy beans
1 tablespoon fresh sage, minced
2 teaspoons kosher salt
1 teaspoon ground fennel
8 garlic cloves, minced
2 1/2 lbs boneless pork shoulder, trimmed (Boston Butt)
4 cups water
2 bay leaves

Steps:

Sort and wash navy beans and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand for 8 hours.
Drain beans. Place beans, 1 t sage, 1 t salt, 5 cloves of garlic and bay leaves in ziptop bag.
Combine 2 t sage, 1 t salt, 1 t fenel seeds and 3 cloves of garlic. Rub mixture over pork.
Place pork in a zip top bag.
Place both bags in a larger bag labeled with directions.
To serve: Thaw overnight in fridge.
Place beans, pork and 4 cups of water in a slow cooker. Cook on HIGH 8 hours. Pull pork apart into chunks and serve with bean mixture.

Nutrition Facts : Calories 540.4, Fat 29.5, SaturatedFat 10, Cholesterol 100.7, Sodium 538.2, Carbohydrate 32.9, Fiber 13, Sugar 2, Protein 35.5

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