MAMA NEELY'S BAKED BEANS
Pat: Every Fourth of July, Mama Neely made her famous baked beans: she'd brown ground beef and then doctor that beef with molasses, brown sugar, and plenty of spices. Let me tell you, those beans were good. And so are these. We've found that using smoked sausage in place of the ground beef (or pork shoulder, as in our restaurant recipe) adds a smoky depth to the dish. Once you make these beans, there is no going back. If you want to put your own spin on it, you can use kidney beans instead of pork and beans, but I say my mama's way is best.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven set over medium- high heat. Once it's hot, toss in the onion and garlic, and saute until the onion is tender, about 3 or 4 minutes. Add the sausage, and continue to cook until the meat has browned, about 4 minutes more. Stir in the pork and beans, ketchup, molasses, sugar, vinegar, mustard, and hot sauce. Bring the beans up to a simmer, then put in the hot oven for 45 minutes, uncovered, until the mixture is bubbly and thick.
PORK AND BEANS
Homemade pork and beans on the stovetop in under an hour.
Provided by BeanRecipes.com
Categories White Beans
Time 45m
Number Of Ingredients 11
Steps:
- In a small stockpot, add the diced bacon and turn the heat to medium. Let the fat cook and start to render out of the bacon for about 5 minutes.
- Add the finely diced onion to the pot, and cook for another 5 minutes.
- Add everything else to the pot: tomato sauce, molasses, vinegar, mustard, Worcestershire, pepper, beans, sliced hot dogs.
- Bring the mixture to a gentle simmer, stirring it frequently. Let it simmer for about 15 minutes, and give it a taste. It should be slightly thicker at this point. Look at the edge of the pan to see if any of the liquid has evaporated. If it has, that's a good sign. Add more salt or sugar, if you think it needs it.
- Serve immediately.
Nutrition Facts : Calories 346 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 8 grams fat, Fiber 11 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 514 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
PORK AND BEANS (DOCTORED)
Make and share this Pork and Beans (Doctored) recipe from Food.com.
Provided by Dookie-Q
Categories Beans
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Open and pour the 2 cans of beans in a medium sauce pan.
- Pour in the brown sugar, ketchup, and mustard.
- Heat over a medium burner so you don't scorch the beans.
Nutrition Facts : Calories 412.6, Fat 3.7, SaturatedFat 1.4, Cholesterol 16.6, Sodium 1049.5, Carbohydrate 88.9, Fiber 13.1, Sugar 40.9, Protein 12.5
PORK AND BEANS WITH GARLIC AND GREENS
Like other commonplace ingredients, beans too often fail to get their culinary due. Prepared with a little care, they can be as good in their own way as caviar, with subtly distinct, satisfyingly earthy flavors and a texture perfectly pitched between tenderness and chew. This recipe provides a classy twist on the typical view of pork and beans and even includes the use of that ubiquitous green, kale.
Provided by John Willoughby
Categories project, side dish
Time 3h
Yield 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 502, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 15 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 907 milligrams, Sugar 6 grams, TransFat 0 grams
BAKED BEANS II
A quick and easy way to dress up ordinary pork and beans. The measurements are estimates, but really you can adjust anything to personal taste.
Provided by Jackie Smith
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 52.3 g, Cholesterol 16.1 mg, Fat 6.5 g, Fiber 8 g, Protein 8.9 g, SaturatedFat 2.3 g, Sodium 924.1 mg, Sugar 22.8 g
PORK AND BEANS BREAD
This recipe sounded so strange I had to try it and we fell in love with it. It nice and moist. Please don't be put off by the ingredients, it's very sweet and you would never guess it has Pork & Beans in it. For best result in slicing wrap in aluminum foil and slice the next, if your family can wait that long.
Provided by True Texas
Categories Quick Breads
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- Grease and flour two 9 x 5 x 3 inch pans.
- Puree undrained pork and beans in a blender or food processor, or with mixer.
- In a large bowl, combine eggs, flour, sugar, salt, oil, cinnamon, vanilla, baking powder and soda. Mix well.
- Gently fold in nuts and pureed pork and beans.
- Divide batter into pans evenly.
- Bake for 60 minutes, or until bread tests done.
Nutrition Facts : Calories 642.4, Fat 32.5, SaturatedFat 4.5, Cholesterol 87.9, Sodium 485.8, Carbohydrate 80.2, Fiber 4.6, Sugar 40.6, Protein 10.7
HOMEMADE PORK AND BEANS, SLOW COOK METHOD (GF)
I like this recipe because its simple and quick and a good way to empty out those ketchup bottles! Once it is put together in the cooker you can forget about it until supper. I serve this with toast and a salad. The leftovers are frozen and added to homemade chili. For those on gluten free diets, please make sure all your ingredients are GF.
Provided by All about pies in W
Categories One Dish Meal
Time 5h8m
Yield 16-18 cups, 8-10 serving(s)
Number Of Ingredients 10
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.
CROCK POT PORK AND BEANS
These are so good. They were brought to a pot luck at work. My husband loves this recipe so I make it often.Servings Are approximate. Overnight standing time is not included.
Provided by Dotty2
Categories Beans
Time 9h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cover beans with water and the baking soda.
- soak overnight and drain in the morning.
- put into crockpot add the rest of the ingredients.
- Cook on high for 3 hrs then turn to low and cook until beans are soft, approx-6 hours.
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
SPANISH PORK WITH BEANS
Providing all five of your 5-a-day, this flavour-packed butterbean stew pairs perfectly with lean pork shoulder steaks - perfect to enjoy after a workout
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 15
Steps:
- Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
- Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
- Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
- If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.
Nutrition Facts : Calories 454 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 17 grams fiber, Protein 39 grams protein, Sodium 1.5 milligram of sodium
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PORK AND BEANS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (14)Total Time 2 hrs 20 minsCategory Main CourseCalories 411 per serving
- Prepare the pork by removing any string around the roast. Cut away any large bits of fat around the outside of the roast and discard. Season pork with a bit of salt and pepper.
- Prepare the sauce by combining all the sauce ingredients in a small bowl and stirring well to combine. Set aside.
- Heat oil in a large Dutch oven (for oven method) or heavy skillet (for slow cooker method), on the stove-top, over medium heat. Sear the pork well on all sides, then remove to a plate. If there is a lot of fat/liquid in the pot, remove all but 1 Tbsp. Add the onion to the pan and cook, stirring, until softened. Proceed with the instructions below, depending if you are doing the oven or slow-cooker method.
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