Pork And Bean Casserole Recipes

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PORK, BLACK BEAN, AND RICE CASSEROLE

Hubby and I go grocery shopping only once a week because of the stay-at-home order due to the Coronavirus. We got lucky and found a 25-pound pork shoulder roast for $0.59 per pound! Though it's only the 2 of us at home, we could not pass up such a great bargain. We cut the roast up into 2-pound chunks and individually vacuum packed them with our FoodSaver. I made this with items in my pantry and it is filling and delicious.

Provided by Yoly

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 16



Pork, Black Bean, and Rice Casserole image

Steps:

  • Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
  • Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 28.1 g, Cholesterol 60.5 mg, Fat 12.1 g, Fiber 5.3 g, Protein 24.2 g, SaturatedFat 5.4 g, Sodium 1383.2 mg, Sugar 2.2 g

2 pounds pork shoulder, cut into 1-inch cubes
¾ cup water, divided
1 teaspoon salt, divided
½ cup diced onion
1 clove garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
2 (4 ounce) cans chopped Hatch chile peppers, drained
1 cup instant white rice (such as Minute®)
½ cup frozen corn
¼ cup salsa
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese, divided

PORK 'N' BEAN CASSEROLE

I first cooked this recipe 30 years ago for a bonfire party and tripled the ingredients to serve 12 people - the cooking time does not need extending if you are doing this. I serve it with crusty french bread or jacket potatoes. Don't worry about it swimming in fat from the belly pork as the initial browning releases a lot of fat and the rest is soaked up during the slow cooking. If you use a crockpot, the juices won't thicken and you will need to do that separately. Please note that if you are doubling or tripling the recipe, you will need to brown the meat and onions in batches.

Provided by Helena MacKinnon

Categories     Pork

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 9



Pork 'n' Bean casserole image

Steps:

  • Cut the meat into bite size pieces.
  • Heat the butter and add the meat and fry for a few minutes to brown and remove to a casserole pot.
  • Put the onions into the same pan with the remaining fat and cook until transparent then put with the meat.
  • Stir the flour into the remaining fat in the pan and cook for a few minutes.
  • Add the can of beans and all the other ingredients.
  • Bring to the boil, stirring all the time.
  • Pour into the casserole with the meat and onions.
  • Cover and cook in a slow oven (Gas mark 3) for about 2 hours.

Nutrition Facts : Calories 958.8, Fat 96, SaturatedFat 36.5, Cholesterol 137.7, Sodium 153.8, Carbohydrate 6.5, Fiber 0.8, Sugar 2.8, Protein 16.5

1 1/2 lbs pork belly
1 ounce butter
2 medium onions, peeled and roughly chopped
1 can pork and beans in tomato sauce
1 teaspoon mustard
1 pinch curry powder
1 tablespoon Worcestershire sauce
1/2 pint water
salt and pepper

PORK AND BEAN CASSEROLE

Every once in a while I crave pork and beans and when I do I love to make this recipe. It has a slightly sweet filling and is topped with flaky biscuits and cheese for a nice flavor contrast making it almost like a pie.

Provided by More Sunshine

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6



Pork and Bean Casserole image

Steps:

  • Brown ground beef; drain fat.
  • Heat pork and beans in a medium saucepan. Add brown sugar and ketchup. (Start off with 1/2 tablespoon brown sugar and 1/2 tablespoon ketchup, gradually adding more until it suits your taste. I like mine a little on the sweet side.)
  • Preheat oven to 375 degrees (the oven tempurature may vary depending on the brand of biscuits you use).
  • Combine ground beef and pork and beans in a 2 1/2 quart casserole.
  • Place biscuits on a baking sheet, baking them 4 minutes (just long enough so that the bottoms of the biscuits start to cook).
  • Place the slightly baked biscuits on top of the pork and bean mixture. Sprinkle with cheese. Bake covered at 350 degrees for 20-30 minutes.

Nutrition Facts : Calories 452.6, Fat 20.3, SaturatedFat 6.8, Cholesterol 66.1, Sodium 998.2, Carbohydrate 43.9, Fiber 6.5, Sugar 2.1, Protein 25

1 1/2 lbs ground beef
2 (15 ounce) cans pork and beans
1 tablespoon brown sugar
1 tablespoon ketchup
1 (12 ounce) package Hungry Jack big flaky refrigerated biscuits
1 cup American cheese, grated

LEFTOVER PORK AND BEAN CASSEROLE

I had some leftover barbecued pork taking up room in the freezer, so I combined it with some other ingredients and came up with this casserole. It was so delicious I just had to share! Hope you enjoy!

Provided by flower7

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 5



Leftover Pork and Bean Casserole image

Steps:

  • Preheat oven to 350°F.
  • Combine beans, pork and jalapeno in an 8"x8" casserole dish.
  • Layer shredded cheese on top of bean mixture.
  • Layer tater tots on top of cheese.
  • Cover with aluminum foil and bake for 30-35 minutes.
  • Uncover and bake for 10 more minutes.
  • Serve hot.

Nutrition Facts : Calories 345.4, Fat 13.6, SaturatedFat 8.3, Cholesterol 37.9, Sodium 908.9, Carbohydrate 42.2, Fiber 8.1, Sugar 16, Protein 19.9

1 (28 ounce) can baked beans (your favorite flavor)
2 cups shredded barbecued pork
1 jalapeno, chopped (optional)
6 ounces monterey jack and cheddar cheese blend, shredded (or colby jack)
40 frozen tater tots

PORK CHOP AND GREEN BEAN CASSEROLE

What do you get when pork chops and Swiss cheese meet that standby, French-fried onion-topped, green bean casserole? A tasty, well rounded dinnertime hit.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 9



Pork Chop and Green Bean Casserole image

Steps:

  • Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray. Trim fat from pork if necessary. Sprinkle both sides of pork with salt and pepper.
  • Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 10 minutes, turning once, until brown. Place in baking dish.
  • Mix remaining ingredients except onions in medium bowl. Spread over pork chops.
  • Bake uncovered about 50 minutes or until mixture is bubbly. Sprinkle onions over casserole. Bake uncovered 5 minutes.

Nutrition Facts : Calories 510, Carbohydrate 23 g, Cholesterol 95 mg, Fat 2, Fiber 4 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1000 mg

4 pork boneless loin or rib chops, about 3/4 inch thick (about 1 1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups frozen cut green beans (from 1-pound bag), thawed
1 can (10 3/4 ounces) condensed cream of celery soup
1 cup shredded Swiss cheese (4 ounces)
1/3 cup milk
2 tablespoons chopped pimientos
1 can (2.8 ounces) French-fried onions

BEST PORK 'N BEANS AND HAMBURGER CASSEROLE

Adapted from an old Campbell's Pork 'N Beans recipe that was on the back of the can label. Since I couldn't find it, I found a different recipe that sounded similar and then tweeked it a bit. It makes a lot so you could easily reduce it half for an evening meal.

Provided by Sharon the Rocket

Categories     One Dish Meal

Time 45m

Yield 2 casserole dishes, 12-15 serving(s)

Number Of Ingredients 11



Best Pork 'n Beans and Hamburger Casserole image

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.

Nutrition Facts : Calories 516.5, Fat 25.9, SaturatedFat 9.4, Cholesterol 94.4, Sodium 1536.5, Carbohydrate 39.3, Fiber 9.8, Sugar 3.5, Protein 33.7

2 lbs ground beef
1/2 cup diced onion
1 cup diced green pepper
2 (32 ounce) cans pork and beans
12 ounces maple smoked bacon, crumbled
1 tablespoon yellow mustard
1/3 cup ketchup
1/4 cup barbecue sauce
1 teaspoon onion powder
1 teaspoon garlic powder
salt and pepper

PULLED PORK CASSEROLE

Pulled pork is the gift that keeps on giving. This recipe uses up any leftover pulled pork and is baked in under 30 minutes.

Provided by Karla Harmer

Categories     Pork Casserole

Time 35m

Yield 6

Number Of Ingredients 8



Pulled Pork Casserole image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Line the bottom of a casserole dish with 6 corn tortillas, so that the bottom and sides are covered.
  • Add 1/2 of the pulled pork, 1/2 of the black beans, 1/2 of the cream cheese, 1/2 of the cilantro, 1/2 cup of salsa, 1/3 of the cooked rice, and 3 tablespoons Mexican cheese blend. Cover with 4 corn tortillas. Repeat layering of the ingredients, finishing with the remaining Mexican cheese blend.
  • Bake in the preheated oven until cheese is melted and bubbly, about 25 minutes.

Nutrition Facts : Calories 506.9 calories, Carbohydrate 48.9 g, Cholesterol 114.6 mg, Fat 18.4 g, Fiber 5 g, Protein 36 g, SaturatedFat 9.4 g, Sodium 1474.7 mg

10 (8 inch) corn tortillas
3 cups cooked pulled pork
4 tablespoons canned black beans, rinsed
½ (8 ounce) package cream cheese, cut into cubes
2 tablespoons chopped fresh cilantro, or more to taste
1 ½ cups salsa, or more to taste
6 tablespoons leftover cooked rice
8 tablespoons shredded Mexican cheese blend

SKINNY SALSA, PORK, AND BLACK BEAN CASSEROLE

75% less sat fat • 44% less sodium than the original recipe. Serve this hearty casserole with a fresh green salad. You'll feel like you've gone to healthified heaven!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 10



Skinny Salsa, Pork, and Black Bean Casserole image

Steps:

  • Preheat oven to 350° F. Cut pork into 1/2-inch cubes. In a large skillet, brown pork, half at a time, in hot oil. Drain off fat. Return pork to skillet.
  • Stir in black beans, tomatoes, condensed soup, chile peppers, brown rice, water, and salsa. Bring mixture to boiling. Carefully pour mixture into a 2-quart rectangular baking dish. Bake, uncovered, for 30 minutes. Sprinkle with cheese; let stand for 10 minutes before serving.

Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 85 mg, Fat 1/2, Fiber 6 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Cup, Sodium 770 mg, Sugar 4 g, TransFat 0 g

1 1/2 pounds lean boneless pork, trimmed of fat
1 tablespoon cooking oil
1 can (15 oz) Progresso™ black beans, rinsed and drained
1 can (14.5 oz) Muir Glen™ organic diced tomatoes
1 can (10.75 oz) reduced-fat and reduced-sodium condensed cream of chicken soup
2 cans (4.5 oz) chopped green chile peppers
1 cup quick-cooking brown rice
1/4 cup water
2 to 3 tablespoons Muir Glen™ organic salsa
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)

PORK CASSOULET

Perfect for using up stray bits and pieces from the fridge, this pork and bean stew is rich, warming and cheap to prepare

Provided by Jack Monroe

Categories     Dinner, Main course, Supper

Time 2h45m

Number Of Ingredients 16



Pork cassoulet image

Steps:

  • Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
  • Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.
  • Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.

Nutrition Facts : Calories 501 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 2.1 milligram of sodium

4 tbsp fat (lard if you're budgeting, goose or duck fat if you're not)
350g assorted pork , diced (a mixture of bacon, sausage and diced pork works well)
1 large onion , halved and sliced
10 fat garlic cloves , peeled
1 carrot , thinly sliced
1 tsp fennel seeds
2 tbsp red wine vinegar
600ml stock
1 tbsp tomato purée
2 rosemary stalks, leaves picked and chopped
handful of parsley , finely chopped
400g can haricot or cannellini beans , drained
few tbsp fresh or dried breadcrumbs
drizzle of oil , whatever you have
crusty bread , to serve
green vegetables , to serve

MEXICAN PORK AND BEANS CASSEROLE

Taco seasoning mix, enchilada sauce and tortillas take pork and beans on a trip south of the border.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 8



Mexican Pork and Beans Casserole image

Steps:

  • Heat oven to 375°F. In 10-inch nonstick skillet, cook pork over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
  • In ungreased 2-quart casserole, stir pork, beans, taco seasoning mix, enchilada sauce, water and tortilla strips until well mixed.
  • Cover and bake about 40 minutes or until heated through. Stir casserole; sprinkle with cheese. Bake uncovered 5 to 8 minutes longer or until cheese is melted. Top with tomato.

Nutrition Facts : Calories 410, Carbohydrate 37 g, Cholesterol 65 mg, Fiber 9 g, Protein 26 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 6 g, TransFat 0 g

1 lb ground pork
1 can (15 to 16 oz) pinto beans, rinsed and drained
1 envelope (1 oz) Old El Paso™ taco seasoning mix
1 can (10 oz) Old El Paso™ enchilada sauce
1/2 cup water
6 corn tortillas (6 inch), cut in half, then cut crosswise into 1-inch strips (about 2 cups)
1 cup shredded Monterey Jack cheese with jalapeño peppers (4 oz)
1 medium tomato, chopped (3/4 cup), if desired

SLOW COOKER PORK CASSEROLE

Cosy up on cold nights with our comforting slow cooker pork casserole. Chopped apples would make a great addition - add them in the final hour of cooking

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 8h15m

Number Of Ingredients 11



Slow cooker pork casserole image

Steps:

  • Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
  • In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.

Nutrition Facts : Calories 416 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium

1 tbsp vegetable or rapeseed oil
4 pork shoulder steaks (about 750g), cut into large chunks
1 onion, chopped
1 leek, chopped
1 carrot, chopped
bundle of woody herbs (bouquet garni) - we used 2 bay leaves, 3 sage leaves and 4 thyme sprigs, plus a few thyme leaves to serve
1 chicken stock cube
2 tsp Dijon mustard
1 tbsp cider vinegar
2 tsp cornflour
1 tbsp honey

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