Best 4 Mean Beans Pork And Beans Recipes

Pork and beans is a hearty, flavorful dish that is perfect for a weeknight meal. It is made with simple ingredients that are likely already in your pantry, and it can be easily customized to fit your taste. This article provides three different recipes for pork and beans, so you can find one that is perfect for you. The first recipe is a classic pork and beans recipe that uses canned pork and beans, diced tomatoes, and a blend of spices. The second recipe is a more flavorful version that uses fresh pork loin, black beans, and a variety of vegetables. The third recipe is a slow cooker pork and beans recipe that is perfect for busy weeknights. It uses frozen pork chops, canned beans, and a simple seasoning blend. All three recipes are easy to make and can be tailored to your liking. Serve pork and beans with cornbread, mashed potatoes, or rice for a complete meal.

Check out the recipes below so you can choose the best recipe for yourself!

PORK AND BEANS WITH GARLIC AND GREENS

Pork and Beans with Garlic and Greens image

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

Ingredients

1 pound white or cannellini beans, soaked overnight or quick-soaked
1 tablespoon olive oil
1 pound boneless pork butt, cut into 1-inch cubes
1 onion, sliced
12 to 15 peeled whole garlic cloves
1 cup chopped tomatoes
2 cups thinly sliced kale or mustard greens
2 tablespoons grainy mustard
2 teaspoons kosher salt
1 teaspoon black pepper
About 1 quart chicken stock

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

HOMEMADE PORK AND BEANS

Homemade Pork and Beans image

Homemade Pork and Beans is easy to make with a savory and sweet sauce flavored with brown sugar, molasses, ketchup, and Worcestershire sauce.

Provided by Sabrina Snyder

Categories Side Dish

Time 10h

Number Of Ingredients 11

Ingredients

3 cups dried navy beans
12 cups water (, boiling)
6 cups water
1 tablespoon Kosher salt
1 tablespoon molasses
1 tablespoon yellow mustard
1/2 cup brown sugar (, packed)
2 cups ketchup
1 tablespoon Worcestershire Sauce
2 pound thick-cut bacon (, chopped)
3 cups chicken broth

Steps:

Add beans and boiling water to a large pot and cover.
Let sit overnight.
Drain beans and add 6 cups of water.
Cook on medium-high heat for 60 minutes.
Drain navy beans a second time.
Add salt, molasses, mustard, brown sugar, ketchup, Worcestershire sauce, bacon, and chicken broth, and stir well.
Reduce heat to a simmer and cook for 60 minutesor until beans are tender.

Nutrition Facts : Calories 435 kcal, Carbohydrate 40 g, Protein 16 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 37 mg, Sodium 1283 mg, Fiber 10 g, Sugar 16 g, ServingSize 1 serving

EASY PORK 'N' BEANS

Easy Pork 'n' Beans image

Friends prepared the food, including these simple yet delicious baked beans, when our daughter, Briana, married Jerad Van Der Zwaag. Chili powder enhances canned beans for a rich crowd-pleasing dish.

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 16-20 servings.

Number Of Ingredients 8

Ingredients

2 cans (55 ounces each) pork and beans
2 large onions, chopped
10 bacon strips, cooked and crumbled
1-1/4 cups packed brown sugar
1/3 cup vinegar
1/3 cup ketchup
5 teaspoons chili powder
1 tablespoon ground mustard

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.

Nutrition Facts :

SPANISH PORK WITH BEANS

Spanish pork with beans image

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

Ingredients

3 garlic cloves , 1 crushed, 2 sliced
2 tbsp rapeseed oil
4 tsp smoked paprika
4 lean pork shoulder steaks (525g), trimmed of any fat
2 large onions (340g), halved and sliced
325g carrots (about 6), diced
2 tbsp sherry vinegar
2 red peppers , deseeded and chopped
1 tbsp vegetable bouillon powder , made up to 500ml with boiling water
3 rosemary sprigs , leaves picked and finely chopped
200g whole cherry tomatoes
2 tbsp tomato purée
2 x 400g cans butter beans , drained
⅓ x 30g pack parsley , chopped
squeeze of lemon (optional)

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

Tips:

Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
Use a variety of beans: This will add flavor and texture to the dish. Some good options include black beans, kidney beans, and pinto beans.
Don't overcook the beans: They should be tender but still hold their shape.
Use a flavorful broth: This will help to add flavor to the beans. Chicken broth, beef broth, or vegetable broth are all good options.
Add some vegetables: This will make the dish more nutritious and flavorful. Some good options include onions, carrots, celery, and tomatoes.
Season the dish to taste: Salt, pepper, and garlic powder are all good options.
Serve with your favorite sides: Cornbread, rice, or mashed potatoes are all good options.

Conclusion:

Mean Beans Pork and Beans is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover pork. So next time you are looking for a quick and easy meal, give Mean Beans Pork and Beans a try!