PORK AND BEANS
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
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
PULLED PORK SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the soup: Combine the bacon, onion, garlic, tomato paste, smoked paprika, Creole seasoning and chili powder in a food processor; pulse to make a coarse paste.
- Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the bacon-spice paste and cook, stirring occasionally, until dark brown, about 6 minutes. Add the ribs, turning to coat. Stir in the vinegar and molasses, scraping up any browned bits from the bottom of the pot.
- Stir in the tomatoes, chicken broth and 2 cups water. Cover and bring to a simmer, then reduce the heat to low and gently simmer, stirring once or twice, until the ribs are tender, 2 hours to 2 1/2 hours.
- Transfer the ribs to a cutting board and shred the meat; discard the fat and bones. Position the pot halfway off the burner and increase the heat to medium. The fat will migrate to the cooler side; use a ladle to skim it off. Reposition the pot over the burner and add the shredded pork and the beans. Cook, stirring occasionally, until heated through, about 10 minutes.
- Meanwhile, prepare the bread: Spread each slice evenly with the butter and relish. Top with the scallions and parsley. Ladle the soup into bowls and serve with the bread.
HEARTY PORK BEAN SOUP
It's wonderful to come home to this pork bean soup dinner simmering away in a slow cooker, especially on a busy weeknight. This soup uses dried beans and is simple to throw together in the morning before work. When you get home, just add a few more ingredients, and in half an hour dinner is ready! Do not put the tomatoes in for the first 8 hours of cooking, or the beans will not become soft. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Time 6h40m
Yield 12 servings (4 quarts)
Number Of Ingredients 16
Steps:
- Place beans in a large bowl; add cool water to cover. Soak 5 hours or overnight. Drain beans, discarding water; rinse with cool water., In a 6-qt. slow cooker, layer beans, onions, carrots, celery and pork. Add seasonings, broth and ale. Cook, covered, on low 6-8 hours or until beans and pork are tender. , Remove pork; shred with 2 forks. Stir in tomatoes, spinach and salt. Return pork to slow cooker. Cook, covered, on low for 15-20 minutes or until heated through.
Nutrition Facts : Calories 207 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 695mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 9g fiber), Protein 18g protein. Diabetic Exchanges
PORK 'N' BEAN SOUP
I like to make this comforting soup at least once a month. It simmers on its own while you prepare the rest of the meal. Try adding cooked elbow noodles or cubed chicken.-Kelly Olson, Moab, Utah
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the beans, corn, broth, peppers and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until heated through.
Nutrition Facts : Calories 182 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1296mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 8g fiber), Protein 10g protein.
PORK & BEAN SOUP
Make and share this Pork & Bean Soup recipe from Food.com.
Provided by Candace Michelle
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut pork in bite size strips and fry in oil until brown. Stir in water, soup, carrots, worcestershire sauce, and mustard.
- Bring to a boil, then simmer covered for 15 minutes.
Nutrition Facts : Calories 309.8, Fat 13.5, SaturatedFat 3.2, Cholesterol 52.6, Sodium 699.8, Carbohydrate 22.3, Fiber 5.5, Sugar 3.5, Protein 24.2
SMOKED PORK AND BEAN SOUP
Leftover smoked picnic shoulder or barbeque ribs make a crowd-pleasing soup; garnish with sour cream and Vidalia® onion.
Provided by Nekmor
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h1m
Yield 16
Number Of Ingredients 15
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion and scallion; cook and stir until softened, 3 to 5 minutes. Add garlic; cook and stir until aromatic, 3 to 5 minutes.
- Put chicken broth, diced tomatoes, cream-style corn, white beans, light red kidney beans, pork, and cumin into the saucepan; bring soup to a simmer and cook for 15 minutes.
- Blend black beans and lime juice in a blender. Add beans to soup, season with salt and pepper, and simmer for 20 minutes. Garnish servings with corn kernels.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 31.4 g, Cholesterol 22.1 mg, Fat 3.7 g, Fiber 7.9 g, Protein 15.9 g, SaturatedFat 0.8 g, Sodium 857.1 mg, Sugar 2.4 g
PORK 'N' BEAN SOUP
Make and share this Pork 'n' Bean Soup recipe from Food.com.
Provided by Recipe Junkie
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the beans, corn, broth, peppers and garlic salt.
- Bring to a boil.
- Reduce heat.
- Simmer, uncovered, for 20 minutes or until heated through.
Nutrition Facts : Calories 287.7, Fat 3.7, SaturatedFat 1.1, Cholesterol 8.1, Sodium 1165.4, Carbohydrate 52.5, Fiber 12.5, Sugar 0.7, Protein 16.5
BEAN AND PORK BARREL SOUP
This traditional Romanian soup is best served with chilli and a glass of plum brandy. The smoked pork increases the soup's flavour while the beans, carrots and tomatoes add a splash of colour.
Provided by sabinap
Time 2h
Yield Serves 10
Number Of Ingredients 0
Steps:
- 24 hours before, souse the beans in warm water. The next day, put them in a large pan and bring to boil. When the water starts to boil add the sodium bicarbonate, which will help eliminate all the toxins from the beans. Filter the beans and throw away this yellow-greenish water. Put the beans in another pan filled with hot water and bring to boil once again. Throw away the water and put the beans in a large bowl.
- Wash the smoked pork barrel and cut in in several places. Put it in a pan and bring to boil. Throw away the water. Wash again the smoked pork barrel and dice it. In a saucepan, add 3 tbsp sunflower oil and leave it to heat. Add the pork barrel and cook slowly until brown and soft.
- In a large pan, add the beans and cook slowly. When the water starts to boil, add the herb broth then, reduce the heat, cover the pan and leave to cook slowly for 45 minutes-1 hour or until the beans are cooked.
- In a saucepan, mix the rest of the sunflower oil with the flour and cook slowly, but take care not to fry the flour. Then add the mixture to the soup, together with the tomato juice, salt and pepper.
- Add the carrots, onion, bell pepper and celery and cook slowly for 15 minutes. Add the pork barrel and cook for another 10 minutes.
- At the end, add the thyme and tarragon and serve with crunchy bread.
PORK-N-BEANS CAKE
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour five 16 ounce cans OR two 8 x 4 inch loaf pans.
- In a large bowl, mix sugar, oil, eggs, and beans until smooth.
- In a separate bowl combine flour, cinnamon, baking powder, and soda. Add to bean mixture, stirring just until combined. Stir in raisins and vanilla. Fill cans 2/3 full with batter, or divide batter into prepared loaf pans.
- Place cans or pans on a baking sheet. Bake for 45 to 50 minutes, or until a tester inserted in the center of the cake comes out clean. Cool completely on wire racks before removing bread from cans or pans.
Nutrition Facts : Calories 278.8 calories, Carbohydrate 40.5 g, Cholesterol 29.4 mg, Fat 12.2 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 1.8 g, Sodium 142.3 mg, Sugar 25 g
PORK N' BEAN SOUP
Provided by mcasias
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Cook ham hock in water until tender. Remove hock and debone. Return ham to water. Add vegetables to water and simmer for 30 minutes. Stir in pork and beans, parsley, salt and pepper. Stir until heated.
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PORK AND BLACK BEAN SOUP - BETTER HOMES & GARDENS
From bhg.com
4.5/5 (7)Total Time 9 hrs 25 minsServings 7.5Calories 259 per serving
- In a large pot combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. Meanwhile, trim fat from meat. Cut meat into 3/4-inch pieces.
- In a 3 1/2- or 4-quart slow cooker combine drained beans, meat, broth, the 1 cup water, the onion, carrot, sweet pepper, salsa, cumin, liquid smoke, and garlic.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle soup into bowls. Sprinkle each serving with cilantro.
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Cuisine European, HungarianTotal Time 13 hrs 10 minsServings 4
PORK AND PINK BEAN SOUP WITH CORN MUFFIN ... - FOOD & WINE
From foodandwine.com
5/5 Total Time 40 minsServings 4
- Preheat the oven to 400°. In a medium saucepan, cook the bacon strips over moderately high heat, stirring occasionally, until they are browned and crisp, about 7 minutes. Transfer the crispy bacon to a plate and pour off all but 2 tablespoons of the fat from the saucepan.
- Add the onion and garlic to the fat in the saucepan and cook, stirring, until they are softened, about 5 minutes. Add the tomato paste and maple syrup and cook over moderate heat, stirring, until thick, about 3 minutes. Add the pink beans and their liquid and cook until slightly thickened, 2 to 3 minutes. Add the chicken stock and bacon strips, season lightly with salt and cayenne pepper and simmer the soup over moderate heat until thickened slightly, about 15 minutes.
- Meanwhile, spread the corn muffin cubes on a small baking sheet and bake for 7 to 8 minutes, until they are golden and crisp. Let the corn muffin croutons cool slightly.
- Ladle the soup into deep bowls, garnish with the corn muffin croutons and chopped scallions and serve.
CORSICAN BEAN SOUP WITH GREENS AND PORK RECIPE - FOOD & WINE
From foodandwine.com
Servings 8Total Time 10 hrs 15 minsCategory Soup
- Heat oil in a Dutch oven over medium-high; add cabbage, potatoes, chard, leeks, carrots, garlic, salt, and pepper. Cook, stirring often, until vegetables are wilted, about 10 minutes. Add 14 cups water to cover vegetable mixture. Reduce heat to low, and simmer gently while preparing beans.
- Meanwhile, drain beans. Transfer beans to a large pot; add water to cover by 2 inches. Add bouquet garni; bring to a boil over high. Reduce heat to medium-low; simmer 15 minutes. Drain.
- Add drained beans and bouquet garni to vegetable mixture in Dutch oven. Add tomatoes, ham bone, and pork cheek. Bring to a boil over high. Reduce heat to low; simmer, stirring occasionally, until beans and vegetables are very tender, about 1 hour and 30 minutes. Remove and discard bouquet garni and ham bone. Ladle soup into bowls and serve.
OVEN OR SLOW COOKER PORK AND BEANS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (13)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.
PULLED PORK AND BEAN SOUP - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (1)Total Time 5 hrs 5 minsCategory DinnerCalories 413 per serving
- Start with the pulled pork. Preheat the oven to 150°C/300°F. Heat the oil in a large oven-proof pan on a high heat. Season the pork with the salt and pepper and place the pork in the pan. Brown on all sides (this should take about 15 minutes altogether).
- Add the carrots, onion, celery, garlic and stock. Bring to the boil, then turn off the heat and place a lid on the pan. Transfer to the oven and cook for 3 ½ - 4 hours, checking 2 or 3 times during cooking. Top up with boiling water if the liquid level reduces by more than a half.
- Once the pork has cooked, leave to cool. Drain the liquid, reserving the stock (discard the vegetables). Allow the stock to cool, then refrigerate. Once chilled, the fat will form a solid layer at the top. You can discard this layer of fat, or use for another dish.
- Place the pork on a chopping board. Remove and discard the skin. Shred the meat using two forks, removing any excess fat that may be remaining.
PORK AND BEAN SOUP - SIDECHEF
From sidechef.com
4/5 (1)Total Time 1 hr 15 minsCuisine AmericanCalories 184 per serving
- Simmer Pork Ribs (2 pound) with Scallion (2 stalk), Onion (1), Garlic Paste (1 tablespoon), Tomato Paste (1 tablespoon) and Kosher Salt (to taste) and Cayenne Pepper (to taste).
- Simmer pork until very tender, but not falling apart. There should be about 1 quart of stock remaining; if not, adjust with water and additional seasonings. This should take an hour or more depending on the thickness.
INSTANT POT PORK AND BEAN SOUP - KISS GLUTEN GOODBYE
From kissglutengoodbye.com
Servings 10Total Time 48 minsCategory Instant PotCalories 387 per serving
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15 BEAN SOUP WITH PORK SHOULDER RIBS - GOOD FOOD THAT ...
From justplaincooking.ca
Cuisine AmericanTotal Time 2 hrs 20 minsCategory SoupCalories 668 per serving
- Add olive oil to a 6 quart or larger Dutch oven set over medium heat. Season pork ribs with salt and black pepper, to taste, and add to Dutch oven.
- Sear on both sides, about 7 minutes per side or until the meat easily releases from the bottom. Transfer ribs to a plate and set aside.
- Add the remaining olive oil, celery, carrot, onion, and garlic to the Dutch oven. Season with salt and black pepper, to taste, and stir to combine.
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