Best Pork And Beans Doctored Recipes

MEXICAN-STYLE PORK AND BEANS

Steps:

• Sprinkle pork with salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crisp and well browned; transfer to paper towel-lined plate, reserving 1/4 cup drippings in pot.
• Brown pork pieces in bacon drippings over medium-high heat, 3 to 5 minutes per side. Work in batches; transfer browned pieces to a plate as they brown. Transfer all pieces back to pot, along with accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then reduce heat to medium-low or low to maintain a low simmer. Simmer, covered, 1 hour.
• Stir in beans and cactus; simmer, uncovered, until heated through, 20 minutes more. Stir in bacon. Serve over rice and garnish with avocado and cilantro.

BAKED BEANS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x9 inch baking dish, combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce and vinegar and season with salt and pepper to taste. Top with the bacon slices.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until sauce is thickened and bacon is cooked.

PORK AND BEANS WITH GARLIC AND GREENS

Steps:

• Drain and rinse the soaked beans, then heat the oven to 350.
• Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the pork and brown well on all sides, about 10 to 12 minutes. Remove the pork from the pot, add the onion and sauté, stirring occasionally until translucent, 5 to 7 minutes. Add the garlic and sauté, stirring frequently, 1 minute.
• Add the pork, along with the beans, tomatoes, greens, mustard, salt and pepper and enough chicken stock to cover. Stir well and bring the mixture to a simmer.
• Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.

JAZZED UP BAKED BEANS

Steps:

• Preheat your oven to 325 degrees.
• Chop the bacon and cook until crisp in a large skillet.
• Remove bacon from the pan and drain off all grease except for about 1 tablespoon.
• Add onions and peppers to the pan with the bacon grease and cook until translucent.
• In a large bowl stir together the beans, veggies, bbq sauce, ketchup, brown sugar, mustard, pepper and worcestershire sauce.
• Pour the beans into a 9x13 baking dish.
• Top with the cooked bacon.
• Bake uncovered for 1 to 1 ½ hours, you want them to bake and thicken up nicely.
• Serve!

SLOW-COOKED PORK AND BEANS

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.

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.

EASY PORK 'N' BEANS

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.