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
SLOW-COOKED BOSTON BEANS
These slow-cooked beans have a little more zip than usual Boston baked beans, and the rum helps lighten the flavor. -Anne Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 9h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Sort beans and rinse in cold water. Place beans in a large bowl; add water to cover by 2 in. Let stand, covered, overnight., Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker; add salt pork. In a small bowl, combine remaining ingredients. Stir into slow cooker., Cook, covered, on low 9-11 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.
Nutrition Facts : Calories 391 calories, Fat 9g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 675mg sodium, Carbohydrate 60g carbohydrate (27g sugars, Fiber 9g fiber), Protein 14g protein.
BOSTON BAKED BEANS
A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.
Provided by AJRHODES3
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 5h
Yield 6
Number Of Ingredients 10
Steps:
- Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
- In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
- Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 63.1 g, Cholesterol 13.6 mg, Fat 6.3 g, Fiber 17.3 g, Protein 20.7 g, SaturatedFat 1.8 g, Sodium 1320.3 mg, Sugar 19.7 g
BOSTON BAKED BEANS
Try our American-style version of baked beans served with pork belly. This hearty, budget-friendly one-pot makes a comforting family dinner.
Provided by Mary Cadogan
Categories Dinner, Main course
Time 7h
Number Of Ingredients 10
Steps:
- Soak the beans in a large bowl of cold water for at least 4 hrs or overnight. Heat oven to 180C/160C fan/gas 4. Drain and rinse the beans and put in a large flameproof casserole with 1.5 litres water. Boil for 10 mins, skimming off any scum that appears on the surface.
- Add the onion, celery, carrot, Dijon mustard, sugar, treacle or molasses and tomato purée. Stir until everything is well mixed, then bury the piece of pork in among the beans. Cover tightly and cook in the oven for 2-2½ hrs until the beans and pork are very tender. Check halfway through the cooking time and top up with hot water from the kettle if necessary.
- Take the pork out of the pot. Cut into large chunks and serve with the beans, sprinkled with parsley.
Nutrition Facts : Calories 615 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 16 grams fiber, Protein 43 grams protein, Sodium 0.8 milligram of sodium
BOLD BEAN AND PORK CHILI
This tempting chili is big on flavor and really very simple to prepare. Sometimes on a Sunday, I'll get a good start on it-up to where it's time to add the beans. Then the next day, I'll take it out of the fridge and finish it off in just a few minutes. Viola-dinner is quickly served! -Natercia Yailaian Somerville, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown pork in oil; drain. Add onions; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender, stirring several times., Skim fat; stir in beans. Simmer 15-30 minutes longer or until chili reaches desired thickness. Garnish with cilantro if desired.
Nutrition Facts : Calories 364 calories, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1585mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 8g fiber), Protein 28g protein.
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