GRANNY'S BBQ BEANS
Steps:
- Heat a smoker for cooking at 225 degrees F.
- Add pork and beans, black beans, kidney beans and butter beans to a foil pan and set aside.
- Brown the beef in a large skillet, then drain the grease and add the beef to the beans. Cook the bacon in the same skillet, then add the bacon to the beans. Add the ketchup, brown sugar, vinegar, onion, jalapeños, salt and pepper to the beans.
- Place the foil pan in the smoker and let smoke until there is a nice bark covering the top of the beans, 4 to 5 hours.
PORK AND BEANS SANDWICHES
This is a great meal for a crowd. It yields succulent, falling-off-the-bone meat and creamy beans, and doesn't take a lot of work. The onion-and-jalapeno condiment requires just a quick pickling as the pork and beans cook.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 6h30m
Yield Makes 20
Number Of Ingredients 15
Steps:
- Make the pork and beans: Place beans in a pot; add water to cover by 3 inches. Bring to a boil, and cook for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. Drain.
- Meanwhile, preheat oven to 300 degrees. Cook bacon in a large Dutch oven over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Season pork shoulder generously with salt and pepper, and sear, skin side down, in Dutch oven until golden, about 5 minutes. Flip, and repeat on opposite side.
- Return bacon to Dutch oven, and add drained beans, brown sugar, molasses, ketchup, and 1 tablespoon salt. Add water to cover (about 3 cups). Cover, and bring to a simmer. Transfer to oven, and braise, basting every hour, until beans are thick and syrupy and pork is falling off the bone, about 6 hours.
- Meanwhile, make the pickled vegetables: Combine onions and jalapenos in a bowl. Bring cider vinegar, granulated sugar, and 1 teaspoon salt to a simmer in a small saucepan. Cook until sugar dissolves, about 4 minutes. Pour pickling liquid over onions and jalapenos. Let cool.
- Transfer pork shoulder to a cutting board. Stir white vinegar into beans. Shred pork using two forks, and return to pot.
- Assemble the sandwiches: Serve pork and beans on buns with shredded cabbage and pickled vegetables.
GRANDMA'S PORK AND BEAN SANDWICHES
This is a baked version of an American favorite. My grandma used to make these for us. It's more like a half sandwich since the ingredients are actually baked on top of a slice of bread.
Provided by Amy Lawler
Categories Pork Sandwiches
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven's broiler.
- Place bread slices on a broiling pan that has been lined with aluminum foil. Spoon about 1/2 cup of beans onto each piece of bread. Cover each pile of beans with a slice of cheese. Place three half-slices of bacon onto each sandwich so that they are not hanging over the edge.
- Broil for 5 minutes in the preheated oven, or until the bacon is cooked and cheese is melted. Watch them carefully! I suggest leaving the oven door cracked near the 5 minute mark to allow some of the oven heat to escape.
Nutrition Facts : Calories 354.3 calories, Carbohydrate 37.6 g, Cholesterol 45.4 mg, Fat 15.3 g, Fiber 5.1 g, Protein 17.9 g, SaturatedFat 6.8 g, Sodium 1204.6 mg, Sugar 12.3 g
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