Peppy Pork N Beans Recipes

Steps:

• In a large skillet, cook beef, onion, green pepper and celery over medium heat until the meat is no longer pink; drain. Add the remaining ingredients., Transfer to a greased 3-qt. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until heated through.

Steps:

• Sprinkle pork with salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crisp and well browned; transfer to paper towel-lined plate, reserving 1/4 cup drippings in pot.
• Brown pork pieces in bacon drippings over medium-high heat, 3 to 5 minutes per side. Work in batches; transfer browned pieces to a plate as they brown. Transfer all pieces back to pot, along with accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then reduce heat to medium-low or low to maintain a low simmer. Simmer, covered, 1 hour.
• Stir in beans and cactus; simmer, uncovered, until heated through, 20 minutes more. Stir in bacon. Serve over rice and garnish with avocado and cilantro.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x9 inch baking dish, combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce and vinegar and season with salt and pepper to taste. Top with the bacon slices.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until sauce is thickened and bacon is cooked.

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.

Steps:

• Brown ground beef in large skillet with diced onion and green pepper.
• Drain beef mixture and put into large dutch oven or large pot.
• Add all other in gredients and gently stir until everything is mixed together well.
• Cover and simmer over low heat for 1/2 hour.
• Serve warmed. Leftovers should be stored in covered container in refrigerator.

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.

Steps:

• In medium bowl, mix barbecue sauce, vinegar, brown sugar and beans; set aside.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle salt and pepper over pork; place in skillet. Cook about 6 minutes, turning once, until both sides are browned.
• Reduce heat to medium. Stir in bean mixture. Cook 3 to 5 minutes or until pork is no longer pink in center.

Steps:

• In a small mixing bowl combine all of the dried spices (brown sugar, garlic salt, black pepper, chili powder, cayenne and chipotle peppers) mix well and set aside. Coarsely chop the onions and bell peppers, finely chop the jalapenos, mince the garlic and add to pot. Rinse and drain the kidney beans and add them along with the other beans and BBQ sauce to the pot. Add the spice mixture taking care to distribute it evenly while mixing well. Place the pork in the crock pot, cover and cook for 4-6 hrs. Cooking times will vary. Stir occasionally and when stirring begins to make the pork fall apart, vent the cover to steam off much of the moisture. Stir more frequently while thickening taking care to break up the pork so it is stringy like BBQ'd pulled pork. When it thickens to a chili like consistency it's done. Enjoy!