Mean Beans Pork And Beans Food

BAKED BEANS ( USING CAN OF PORK AND BEANS)

Steps:

• Brown bacon and onion.
• Place beans in casserole dish with other ingredients.
• Add bacon and onions.
• Bake 25 min in 300 oven.

MEAN BEANS (PORK AND BEANS)

Steps:

• Preheat oven 350 degrees.
• In large heavy Dutch oven fry bacon; remove and chop coarsley; set aside.
• To the same skillet, add onions and garlic; cook until transparent.
• Turn off fire.
• Add pork and beans, sausage, ham chunks, brown sugar, parsley, lemon juice, barbeque sauce, reserved cooked bacon and green onions.
• Season to taste with salt and pepper.
• Mix well and turn into greased 3 quart casserole dish.
• Bake uncovered 30 - 40 minutes or until bubbly.

ZESTY PORK AND BEANS

Steps:

• In a skillet, fry the bacon until crisp; then drain on paper towels. (Reserve 2 tablespoons of the bacon drippings.).
• In a 1-quart baking dish, combine the bacon drippings with the remaining ingredients.
• Sprinkle crumbled bacon over the beans.
• Bake uncovered in a 350 degree oven for 25 to 30 minutes, until the beans are bubbly and heated through.

VIETNAMESE PORK AND GREEN BEAN STIR-FRY

Steps:

• Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork. Cover and set aside.
• Meanwhile, heat 2 teaspoons vegetable oil in a large wok or skillet over high heat. Add the green beans and cook, stirring occasionally, until crisp-tender and slightly charred, about 5 minutes. Remove to a bowl or large plate.
• Add the remaining 2 teaspoons vegetable oil to the wok or skillet and reduce the heat to medium high. Add the white and light green parts of the scallions, the ginger, garlic and chile and cook, stirring, 30 seconds. Add the pork and cook, breaking it up with a wooden spoon, until browned, 6 to 8 minutes. Stir in the brown sugar and fish sauce and cook until the liquid nearly evaporates and the sugar has caramelized. Stir in the green beans and warm through.
• Divide the rice among bowls and top with the stir-fry, dark green scallion parts and the chopped herbs. Serve with the lime wedges and more fish sauce.

SUNDAY STARTUP PORK AND BEANS

Steps:

• Set soaked beans in saucepot and cover with water (4 quarts). Bring water to a boil, reduce heat and simmer, partially covered for 1 hour or until the beans are just tender, but not mushy. Drain, reserving cooking liquid. Mix precooked beans with molasses and mustard and season lightly with salt and pepper. While beans are cooking, parboil sausages and salt pork for 10 minutes. Drain. Dice the salt pork into small cubes and slice the sausages. Preheat the oven to 350 degrees. In a shallow gratin or baking dish layer 1/3 of the beans. Top the beans with half of minced garlic, onion, diced salt pork and sliced sausages; season with salt and pepper. Repeat with a layer of beans, remaining salt pork, sausages, onions and garlic and finish with layer of beans. Add about 1 cup of reserved bean cooking liquid to the baking pan, cover the top with strips of bacon and bake for 1 1/2 to 2 hours or until the liquid is almost entirely absorbed. (Add more liquid if it evaporates too quickly.)
• Serve with Corn Bread (recipe follows)
• Preheat oven to 350 degrees. Grease a 13 by 9-inch baking pan. With a whisk combine the flour, cornmeal, baking powder, salt and sugar. Beat eggs with buttermilk and combine with corn and corn oil. Swiftly blend dry ingredients with wet ingredients and transfer to baking pan. Bake for 30 minutes or until bread pulls away from edges and a toothpick when inserted in the middle of the bread comes out dry.

MEXICAN PORK AND BEANS

Steps:

• Begin by removing the chorizo from their casings. Set a medium saucepan over medium heat and coat with a little canola oil. Add the chorizo and use a spoon to break up the pieces into smaller chunks. Add the garlic and jalapeno. Allow the chorizo to cook and render for 4 to 5 minutes. When the oil is fragrant and red from the chorizo spices, add the cumin and black beans (including the liquid from one of the cans). Add 1/2 cup water, bring to a simmer and cook for 15 minutes to allow the flavors to come together. Add the lime juice and season with salt and pepper.
• Serve the beans in a large bowl garnished with crumbled Cotija cheese and chopped cilantro.

HOMEMADE PORK AND BEANS, SLOW COOK METHOD (GF)

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.

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.