Jazzed Up Pork And Beans Recipes

JAZZED UP PORK AND BEANS

I have not tried this recipe. I got it from Pinching Your Pennies. The recipe calls for 1 can pork and beans.

Provided by internetnut

Categories Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

Jazzed up Pork and Beans image

Steps:

Heat until warmed throughout.
Yummy!
You can eat this the next day right from the fridge (cold) or warm up and serve with fresh bread & corn on the cob.

Nutrition Facts : Calories 259.1, Fat 18, SaturatedFat 6, Cholesterol 30.1, Sodium 621.7, Carbohydrate 17.6, Fiber 3.6, Sugar 3.8, Protein 7.7

Ingredients

12 ounces pork and beans (any brand)
1/2 lb bacon, cut into small pieces bite sized pieces (browned really good)
1/2 small sweet onion, diced (browned in 1/2 tsp bacon grease)
1 -2 tablespoon brown sugar
1/8-1/4 cup cattleman's barbecue sauce (with Honey)

EASY PORK 'N' BEANS

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

Easy Pork 'n' Beans image

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 :

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

ONE-POT BARBECUE PORK AND BEANS

Two beloved barbecue staples are cooked together in one pot (or a slow cooker) for mutually beneficial results. As the pork shoulder braises, the pork juices flavor the barbecue sauce and the sauce tenderizes the pork. Beans are then added to soak up the deeply concentrated sauce. The recipe uses store-bought barbecue sauce enhanced with the smoky heat of canned chipotles in adobo and brown sugar, which helps glaze the pork. Because every barbecue sauce is different, taste and adjust yours as needed. (To mimic a North Carolina-style sauce, add apple cider vinegar with the beans, or yellow mustard for a South Carolina-style sauce, or even gochujang and soy sauce for a Korean-inspired take.) To serve, slice the pork or shred it into pulled pork. Cornbread, biscuits or Texas toast are great additions.

Provided by Ali Slagle

Categories dinner, barbecues, beans, meat, one pot, main course

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 10

One-Pot Barbecue Pork and Beans image

Steps:

Heat the oven to 350 degrees. Season the pork all over with 1 tablespoon salt and 3/4 teaspoon pepper. In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes. Spoon out all but 1 or 2 tablespoons of fat.
Meanwhile, in a small bowl or measuring cup, stir together the barbecue sauce, chipotle and brown sugar. Taste, and add more brown sugar or chipotle, as needed.
Add the onion and garlic to the oil in the Dutch oven, season with salt and pepper and stir to coat. Cook over medium-high until the onions are softened, just 1 minute. Spoon the barbecue sauce over the pork, seeking to cover all exposed sides. Pour the chicken broth over the onion and garlic.
Cover and transfer to the oven, basting the pork with the sauce every 30 minutes or so until the pork falls apart when prodded with a fork, 2 1/2 to 3 hours. Open the cans of beans and drain and rinse one of the cans. When the pork is tender, add 1 can of beans and its liquid along with the rinsed beans; stir to combine. Cook, uncovered, in the oven until the pork is glazed and the beans are warmed through, about 20 minutes.
Transfer the pork to a cutting board, then season the beans to taste with salt and pepper. Slice the pork against the grain into 1/2-inch-thick slices, or shred the pork with two forks. Serve the pork with the beans right out of the pot.

Ingredients

3 to 3 1/2 pounds boneless pork shoulder, trimmed of more than 1/4-inch fat
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
1 cup store-bought or homemade barbecue sauce
1 canned chipotle in adobo, finely chopped, plus more to taste
3 tablespoons light brown sugar, plus more to taste
1 large yellow onion, peeled and coarsely chopped
4 garlic cloves, thinly sliced
2 cups chicken broth or water
2 (14-ounce) cans pinto beans (not drained)

SHREDDED PORK WITH BEANS

A friend gave me this recipe, which my sons say is a keeper. For a change of pace, spoon the tasty filling into soft tortillas. -Sarah Johnston, Lincoln, Nebraska

Provided by Taste of Home

Categories Dinner

Time 8h20m

Yield 12 servings.

Number Of Ingredients 4

Shredded Pork with Beans image

Steps:

In a 5-qt. slow cooker, place the pork, beans and picante sauce. Cover and cook on low for 8 hours or until pork is tender. Shred pork; return to slow cooker. Serve with rice if desired.

Nutrition Facts : Calories 207 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 595mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

Ingredients

3 pounds pork tenderloin, cut into 3-inch lengths
2 cans (15 ounces each) black beans, rinsed and drained
1 jar (24 ounces) picante sauce
Hot cooked rice, optional

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Jazzed Up Pork And Beans Recipes

JAZZED UP PORK AND BEANS

I have not tried this recipe. I got it from Pinching Your Pennies. The recipe calls for 1 can pork and beans.

EASY PORK 'N' BEANS

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.

ONE-POT BARBECUE PORK AND BEANS

SHREDDED PORK WITH BEANS

A friend gave me this recipe, which my sons say is a keeper. For a change of pace, spoon the tasty filling into soft tortillas. -Sarah Johnston, Lincoln, Nebraska

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