SPICY BAKED BEANS
Tangy and sweet old-fashioned baked beans with a little jalapeno. They're easy to make and great at a BBQ, hamburger night, a picnic, etc. My husband's favorite semi-homemade recipe. Says the sweetness and fire create a super depth of flavor. It's not strong enough to overwhelm the sweet home-style of baked beans.
Provided by Katherine Wright
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir bacon in a large skillet over medium-high heat to render some fat, 2 to 3 minutes. Stir onion into the rendered fat and cook until the bacon is crisp and the onion is tender, 7 to 10 minutes.
- Stir baked beans, ketchup, brown sugar, Worcestershire sauce, prepared mustard, minced jalapeno pepper, chili powder, and mustard powder together in a large bowl; add bacon mixture and stir. Pour the mixture into a 13x9-inch baking dish.
- Bake in the preheated oven until the liquid has thickened, 45 to 55 minutes.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 41 g, Cholesterol 3.3 mg, Fat 2.3 g, Fiber 5.9 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 695.3 mg, Sugar 22.2 g
SPICY PORK CHILI WITH WHITE BEANS
This chili, loaded with white beans and cubes of pork, has plenty of bite. But if it's not spicy enough for you, top it with shredded jalapeno jack cheese and finely diced onions. -Larry Laatsch, Saginaw, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown pork in butter in batches. Remove and keep warm., In the same pan, saute onions and celery in butter until tender. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley, pork and, if desired, hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until pork is tender. , Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Sprinkle with cheese.
Nutrition Facts : Calories 247 calories, Fat 6g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 871mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 9g fiber), Protein 21g protein. Diabetic Exchanges
STIR-FRIED GREEN BEANS WITH PORK AND CHILES
In this fast, piquant weeknight meal, ground pork and green beans are stir-fried with plenty of ginger, garlic and chiles, and seasoned with soy sauce and coriander seeds. A big splash of rice-wine vinegar right at the end adds a hit of acidity, which balances the pork's richness. Serve this over rice or rice noodles to help absorb all the salty, spicy sauce. Slices of fresh tomato add a sweet juiciness that works well here. But if you don't have a ripe tomato, feel free to leave it out.
Provided by Melissa Clark
Categories dinner, quick, weekday, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds - it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.
- Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
- Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.
- Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 514 milligrams, Sugar 4 grams
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
SPICY PORK CHILI
This zippy chili is a pleasant change from the traditional beef chili recipes I've tried. It tastes so good served with your garden-fresh steamed green beans, sliced cucumbers and hot crusty bread. It's especially satisfying on a cold day. -Christine Hartry, Emo, Ontario
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, brown pork and onions until pork is no longer pink; drain. Stir in peppers and celery; cook for 5 minutes. Add garlic; cook 1 minute longer. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Nutrition Facts : Calories 227 calories, Fat 9g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 221mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 16g protein.
SMOKY PORK & BLACK BEAN TACOS
Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado
Provided by Cassie Best
Categories Dinner, Main course
Time 25m
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
- Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
- Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.
Nutrition Facts : Calories 592 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
PORK STIR FRY WITH GREEN BEANS
Recipe VIDEO above. A simplified version of the popular Szechuan Stir Fried Green Beans with Minced Pork - same flavour punch but made with everyday ingredients. Has intense flavour so you won't miss the sauciness of usual stir fries. Mix it up with rice then eaten with a spoon - forget chopsticks! Also, see here for the Japanese version of this dish. Spiciness: Mild.
Provided by Nagi | RecipeTin Eats
Categories Stir Fry
Time 15m
Number Of Ingredients 10
Steps:
- Mix Sauce ingredients in a bowl.
- Trim the tough end of the beans, then chop into 2 - 2.5cm / 4/5 - 1" pieces.
- Charred Beans: Heat 1 1/2 tbsp oil in a heavy based skillet over high heat (I use cast iron) until smoking. Add beans, spread out to cover base. Leave for 1 minute. Quick stir, spread out, cook for 30 seconds. Stir, then leave for 30 seconds, then repeat once more (so 2 1/2 minutes in total cook time) until beans are charred but tender crisp (not withered and floppy). Remove into bowl.
- Turn heat down to medium high, add 1 tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden.
- Turn heat back up to high. Add pork and cook, breaking it up as you go. Cook for 2 minutes until the pork is cooked through, then add Sauce. Cook for 30 seconds, then add beans and stir for another 30 seconds.
- Serve over rice. Garnish with slices of large red chilli (it's mild), entirely optional. To eat, mix the pork into the rice then eat it with a spoon - forget chopsticks for this one! (For a low carb, low cal option, try Cauliflower Rice)
Nutrition Facts : ServingSize 199 g, Calories 368 kcal
ALL-IN-ONE SPICY PORK AND RICE
Lean, tender pork with spicy rice and lots of veggies - what more could you want? This is a scrumptiously simple family supper with big flavours that fulfils your needs. Only problem is stopping yourself eating too much of it!
Categories Main Hairy Dieters
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat the oil in a large, non-stick deep frying pan or sauté pan. Fry the onion wedges over a medium-high heat for 3 minutes until they're softened and lightly browned, stirring regularly. Season the pork with salt and black pepper, then add it to the pan and stir-fry with the onion for 2 minutes until lightly browned. Add the chorizo, garlic, peppers and beans and stir-fry together for 2 minutes more. Sprinkle with the spices and stir in the rice, then pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes, stirring regularly, until the liquid has been absorbed and the rice and pork are both lovely and tender.
Nutrition Facts :
SPICY RED PORK AND BEAN CHILI
Categories Bean Pork Super Bowl Fall Winter Tailgating Poker/Game Night Potluck Gourmet
Yield Serves 8
Number Of Ingredients 16
Steps:
- Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning, until crisp. Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot. Crumble bacon. Pat pork dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate. Add onion and jalapeños and cook over moderate heat, stirring, until softened. Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute. Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with purée.
- Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring.
- Serve chili with bacon and accompaniments.
PORK STIR FRY WITH BLACK BEAN SAUCE
Quick and easy pork slice stir-fried with black bean sauce
Provided by Elaine
Categories Main Course
Time 20m
Number Of Ingredients 17
Steps:
- Thinly slice the pork. Add salt, cooking wine, light soy sauce, water (or chicken stock) and white pepper. Message the pork slice for 2-3 minutes until all the juice is well absorbed. Set aside for 10 minutes.
- Add cornstarch and message again. Make sure all the slices are well coated with starch. At last, add 1 teaspoon of sesame oil, mix well too.
- Heat your wok or pan firstly. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in. Let them stay for 5 to 10 seconds and then quickly fry them until turns pale. Transfer out immediately.
- Remove the extra oil and save them for vegetable stir fries. Keep around 1 tablespoon of oil and fry garlic, ginger and scallion until aromatic. Place fresh pepper sections in to fry for 1 minute or until slightly softened. Return pork sliced in, add dark soy sauce and black beans sauce. Mix well and see if any extra salt is needed. Move out immediately after mixed. Be quick in this process and it is better to finish this within 30 seconds.
Nutrition Facts : Calories 290 kcal, Carbohydrate 15 g, Protein 15 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 993 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SPICY BARBECUE BEANS
This is the best BBQ beans ever. Each time this stuff is reheated it seams to taste better. It also freezes very well for later use.
Provided by Brian Berghoefer
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef and bulk sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon into small pieces and add to beef mixture; transfer to a large casserole dish.
- Stir pork and beans, onion, molasses, barbeque sauce, liquid smoke, cayenne pepper, Worcestershire sauce, mint, salt, bitters, and hot sauce into the beef mixture.
- Bake in preheated oven until heated through and thick, about 45 minutes.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 66.6 g, Cholesterol 48.4 mg, Fat 12.8 g, Fiber 8.1 g, Protein 19.8 g, SaturatedFat 4.4 g, Sodium 1237.6 mg, Sugar 35 g
SPICY THAI BASIL PORK AND GREEN BEANS
Bring on the basil (and garlic) for our Spicy Thai Basil Pork and Green Beans! We recommend serving this tasty Thai basil pork dish over hot cooked rice.
Provided by My Food and Family
Categories Home
Time 25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Mix first 4 ingredients just until blended.
- Heat vinaigrette dressing in large nonstick skillet on medium heat. Add shallots and garlic; stir-fry 2 min. Add beans; stir-fry 3 to 4 min. or until crisp-tender.
- Add meat mixture; stir-fry 5 to 7 min. or until meat is done. Stir in basil; stir-fry on medium-low heat 1 min. or just until wilted. Serve with rice.
Nutrition Facts : Calories 590, Fat 24 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 440 mg, Carbohydrate 66 g, Fiber 6 g, Sugar 21 g, Protein 28 g
SPICY BEANS
My name is Pioneer Woman and I love beans. Hi, Pioneer Woman.
Categories main dish
Time 4h5m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Rinse beans under cold water, sorting out any rocks/particles. Place beans in a stock pot with the ham hock and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.Then throw in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level. Add salt, chili powder (if desired) and pepper, then cover and cook for another 20 to 30 minutes, or until beans are lovely and tender. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.
BEAN CURD AND SPICY PORK
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a nonstick skillet, heat the oil, and saute the garlic, pepper flakes and ginger over medium heat for 30 seconds, stirring.
- Add the pork, and stir to break up, cooking until the pork browns.
- Add the broccoli, and stir well.
- Stir in the tofu, stock, Sherry, black beans, sugar and soy sauce. Cover, and cook over medium-low heat for about 2 minutes, until the broccoli is tender but still crisp.
- Mix the cornstarch with a little water to make a smooth paste. Stir into the skillet, and cook over low heat until the sauce thickens slightly. Season with salt. Serve over cooked rice.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 2 grams, Sodium 1015 milligrams, Sugar 4 grams, TransFat 0 grams
BRAZILIAN FEIJOADA (PORK AND BLACK BEAN STEW)
A comforting, rustic Feijoada recipe for classic Brazilian stew that features savory pork, flavorful black beans, and lots of toppings.
Provided by Sommer Collier
Categories dinner Main Main Course Soup
Time 4h30m
Number Of Ingredients 15
Steps:
- Set out a large bowl. Chop the dried beef slices into small pieces. Place them in a bowl along with the dried beans. Pour 8 cups of boiling water over the beans and let them soak for at least 1 hour, but up to several hours.
- Chop the pork roast into 1 inch chunks, reserving the bone to simmer in the stew. (You can also use boneless pork roast and a hambone for extra flavor!) Slice the kielbasa into ½ inch slices.
- Once the beans and dried beef have soaked, set a large 7-8 quart saucepot over medium heat. Add the chorizo and brown for 2-3 minutes. Then add in the pork chunks and kielbasa. Sauté for 5-8 minutes, stirring occasionally.
- Move the meat to the sides of the pot and add in the chopped onion and garlic. Sauté another 3-4 minutes to soften.
- Now add in the tomatoes, bay leaves, and crushed red pepper, along with the soaked beans, beef, and bean water.
- Cover and simmer on medium-low for 3+ hours, or until the beans are soft. (Cook time is determined by how long the beans previously soaked.) Open the lid and stir every 30 minutes or so. If the stew seems to thicken before the beans are fully cooked, add in another 1-2 cups water.
- Meanwhile, prepare the garnishes. Once the beans are soft and silky, turn off the heat.
- Serve warm, topped with shredded greens, sliced oranges, hot sauce, and rice if desired.
Nutrition Facts : ServingSize 1.25 cup, Calories 629 kcal, Carbohydrate 52 g, Protein 39 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 94 mg, Sodium 980 mg, Fiber 9 g, Sugar 8 g
SPICY PORK AND BLACK BEAN CHILI
Make and share this Spicy Pork and Black Bean Chili recipe from Food.com.
Provided by tranch
Categories Pork
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
- Cover and remove from heat. Let stand 1 hour.
- Drain liquid and cover with 8 cups of cold water.
- Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
- Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides.
- Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
- Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar.
- Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
- Add beans and peppers; season with salt and pepper.
- Cover and cook 15 minutes more or until peppers are tender.
- Add chopped parsley or chopped coriander.
GREEN BEANS AND GROUND PORK (SPICY)
Spicy with a hint of sweetness. You can add as many or as few red peppers as you like. It depends how hot you like your food. I like mine very spicy. And the peppers I use are hot.
Provided by nyob zoo
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in wok on med heat.
- Add garlic and peppers; saute 1 minute.
- Add ground pork and cook until pink is gone (drain excess oil).
- Add green beans, water, fish sauce, salt, bouillon cube, and brown sugar.
- Bring to a boil.
- Cook on medium heat until green beans are tender. Add more water, salt or fish sauce as desired for your taste.
- Serve with white rice if desired--ENJOY.
SOUTHERN-STYLE PORK AND BEANS
A simple but generous vegetable and pork dish that's rich in fibre and flavour. We temper the chilli heat with fat-free yoghurt. With a GI of 39 this meal is high protein, low GI and provides 322 kcal per portion.
Provided by Justine Pattison
Categories Main course
Yield Serves 4
Number Of Ingredients 15
Steps:
- Spray a large, wide-based saucepan with cooking spray and fry the onion over a medium heat for 4-5 minutes, stirring occasionally, until softened and lightly browned.
- Add the pork and gammon, season with pepper and cook for two minutes, stirring constantly.
- Add the garlic, paprika and chilli powder and cook for a few seconds, stirring. Tip the tomatoes and beans into the pan, and stir in the tomato purée and mustard. Pour over the stock and bring to a gentle simmer.
- Cook for 20-25 minutes, stirring occasionally, until the pork is tender and cooked through and the sauce is thick. Season to taste and stir in half the parsley. Sprinkle the rest over just before serving. Serve with the yoghurt.
Nutrition Facts : Calories 322kcal
SPICY PORK CHILI
Provided by Food Network
Time 30m
Yield 6 bowls
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large pot. Cook on medium/high for about 30 minutes and then on simmer for 30 minutes.
- Serve and enjoy!
SPICY CHOCOLATE PORK AND BEANS
Steps:
- Preheat the oven to 400 degrees F.
- Preheat an ovenproof saute pan with a lid over high heat.
- Working in batches, brown the pork on all sides in 2 tablespoons oil, then transfer to a bowl.
- Heat the remaining tablespoon oil in the pan, then cook the onions, about 5 minutes. Add the garlic and smoked paprika and cook for an additional 30 seconds.
- Add the chopped tomatoes, black-eyed peas, coconut water and the pork and bring to a simmer, stirring well. Cover and transfer to the oven. Bake, stirring occasionally, until pork is tender, about 1 1/2 hours.
- Stir in the chocolate until it has melted. Serve with the basmati rice, avocado slices and cilantro.
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WOK-FRIED PORK MINCE AND GREEN BEANS RECIPE | GOOD FOOD
From goodfood.com.au
Servings 2Total Time 30 minsCategory Main-Course
- Combine the pork mince, soy sauce and cornflour and mix well. Set aside. Cut the green beans into 2cm pieces. Heat a wok over high heat and add the oil. Fry the beans in the oil for about 4 minutes, until they appear dry and wrinkled. Remove the beans from the wok with a slotted spoon or tongs, leaving the oil in the wok.
- Add the garlic and chilli to the wok (if there isn't enough oil left you can add a little more) and fry until the garlic just starts to brown. Add the pork and fry until well browned, then return the beans to the wok, add the oyster sauce, sugar and a few tablespoons of water, and toss until well mixed. Remove to a plate and serve immediately.
MEXICAN PORK STEW - JO COOKS
From jocooks.com
4.5/5 (234)Calories 290 per servingCategory Dinner, Main Course
- In a large Dutch oven heavy pot, heat the olive oil over medium-high heat. Add the pork and sausage and brown to render some of the fat from the meat, for about 5 to 7 minutes. Drain the fat, if preferred.
- Add the onion, garlic, jalapeno pepper to the pot. Stir in the spices then add the diced tomatoes, beans and broth. Stir then cover and cook on medium-low for about 25 minutes.
ONE-PAN PORK CHOPS AND RICE RECIPE (SO EASY ... - MAEBELLS
From maebells.com
Reviews 26Calories 502 per servingCategory Main Dish
- Sprinkle the Old Bay on each side of the pork chops, reserving 1 teaspoon of seasoning for later.
- Pan sear the chops, about 2-3 minutes on each side. You aren't looking for doneness here, just a good color. When both sides are golden remove form skillet and set aside.
SWEET, SMOKY, SPICY BAKED BEANS RECIPE EASY USING CANNED BEANS
From highlandsranchfoodie.com
Ratings 4Calories 200 per servingCategory Side Dish
- Heat olive oil in skillet and sauté onions for 4 minutes. (Onions should be transparent.) Add peppers and sauté another 2 minutes or until vegetables are just turning tender.
- In a 2 quart mixing bowl, combine ketchup, Worcestershire sauce, chili powder, Liquid Smoke, mustard and brown sugar. Whisk until blended.
THAI PORK WITH SPICY GREEN BEANS - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
4.6/5 (16)Total Time 30 minsCategory Main DishCalories 310 per serving
- Bring a pot of water to a boil and toss in your green beans. Let cook for about 3 minutes, then strain and rinse with cold water.
- Heat the sesame and grape seed oil over medium-low in a large skillet. Add in the curry paste and stir for 2-3 minutes until the paste is well combined with the oil. Use the back of a wooden spoon to work the two together.
- Turn the heat up to medium-high and add the pork strips. Stir the pork around to evenly coat in curry paste for a minute or two, then add in the broth, fish sauce, wild lime leaves (if using), and palm sugar. Stir well to combine.
SPICY BAKED BEANS WITH BACON - THE CHUNKY CHEF
From thechunkychef.com
3.9/5 (10)Total Time 2 hrs 15 minsCategory Side DishCalories 530 per serving
- Preheat oven o 325 degrees F and adjust oven rack to the lower-middle position. Spray a 13x9 baking dish with non-stick spray and set aside.
- To a large, deep skillet, heat bacon pieces over MED heat until cooked about halfway through. Remove to a paper towel lined plate, leaving grease in the skillet.
- To same skillet with the bacon grease, add onion and jalapeño and saute about 5 minutes, until softened.
- Add all remaining ingredients and stir to combine well. Let mixture cook for a minute or so to combine the flavors.
SPICY PORK AND BEAN STEW - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 4Estimated Reading Time 1 min
- Remove from pan and set aside. Heat remaining oil in pan and fry onion for 5-10min until softened.
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From dianekochilas.com
4.2/5 (4)Servings 6Cuisine Greek, Greek Cuisine, Mediterranean DietCategory Dinner, Lunch
- If using dried chickpeas, place them in a large pot with ample water, 2 bay leaves and the whole onion. Bring to a boil over medium-high heat, reduce heat to low, and simmer for about 1 ½ hours, or until about two-thirds cooked. Remove from heat, remove bay leaves and onion and drain.
- In a large frying pan or wide, shallow pot, heat 6 tablespoons of the olive oil and sear the shanks in batches, turning with kitchen tongs to brown well on all sides. Season generously with salt and pepper.
- Remove with kitchen tongs and transfer to a large ovenproof clay or enamel casserole dish with a lid.
SPICY PORK & GREEN BEAN STIR-FRY RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Stir Fry RecipesCalories 312 per servingTotal Time 20 mins
- Cook pork, garlic and ginger in a large flat-bottom carbon-steel wok over medium-high heat, stirring often and crumbling with a wooden spoon, until the pork is no longer pink, 6 to 7 minutes. Transfer to a medium bowl.
- Meanwhile, whisk tamari, Shaoxing (or sherry), ground peppercorns (or five-spice powder), cornstarch and sugar in a small bowl.
- Add oil, green beans and chiles to the wok and cook, stirring occasionally, until the beans are tender, about 6 minutes. Return the pork and any accumulated juices to the wok. Pour in the sauce and cook, stirring, for 1 minute.
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5/5 (1)Total Time 35 minsCategory Dinner, Main DishCalories 461 per serving
- Place 1/2 Tablespoon Olive Oil in Sauté pan. Heat and add Pork Tenderloin. Sear on all sides of Pork. Add 1/4 cup of water if seasoning starts to stick to the pan
- When all sides of pork are seared, place in 400 degree oven. Bake until pork reaches desired temp at least 145 degrees
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