Sweet Baked White Beans With Pork Recipes

Steps:

• Preheat oven to 325°. In a large bowl, mix all ingredients. Transfer to a greased 3-qt. baking dish. Bake, uncovered, 1-1/4 to 1-1/2 hours or until bubbly.

Steps:

• Fry the bacon pieces in a large skillet until browned and crisp, remove from the pan and set aside. Crumble the ground beef into the pan; cook and stir until no longer pink, then drain off grease. Transfer the ground beef and bacon to a slow cooker.
• Pour the baked beans, navy beans, kidney beans, ketchup, brown sugar and vinegar into the slow cooker. Season with honey garlic sauce, sweet and sour sauce, onion powder, garlic salt, mustard powder and Worcestershire sauce. Stir until everything is distributed evenly. Cover, and cook on High heat for 1 hour before serving.

Steps:

• Place beans and baking soda in a large bowl. Add enough water to cover by 2 inches. Let soak, overnight, at room temperature.
• If using salt pork, bring a large saucepan of water to a boil over high heat. Add salt pork and cook for 10 minutes. Drain and let cool.
• Cut salt pork or pancetta into 1/2-inch cubes. Place in a medium saucepan and add enough water to cover by 1/2 inch. Bring to a simmer over medium heat. Add rosemary and continue cooking until tender, adding more water as necessary to keep meat covered by 1/4 inch, about 30 minutes for salt pork or 10 minutes for pancetta. Remove from heat and set aside.
• Drain beans and place in a medium saucepan. Add enough fresh water to cover by 2 inches. Bring to a simmer over medium-high heat and cook until tender, about 35 minutes, skimming any impurities that rise to the surface. Remove from heat and set aside.
• Heat oil in a large saucepan over medium-high heat. Add onion, garlic, prosciutto, and parsley; cook, stirring, until onion and garlic are lightly golden, about 8 minutes. Add tomatoes and cook until softened, about 5 minutes. Drain salt pork or pancetta and add to pan, along with beans and their cooking liquid. Bring to a simmer, skimming surface as necessary. Partially cover saucepan, reduce heat and gently simmer until beans are tender and salt pork is translucent, about 20 minutes.
• Drizzle with olive oil and season with salt; serve with bread.

Steps:

• Preheat oven to 325 degrees. Melt 2 tablespoons butter in a large braiser or high-sided ovenproof skillet over medium-high heat. Add bacon; cook until crisp. Add onion; cook until tender. Add garlic and thyme; cook for 1 minute. Add wine; cook for 1 minute. Add tomatoes; cook until sauce is thickened. Add stock and beans; bring to a simmer. Add sausages. Bake for 30 minutes.
• Toast breadcrumbs in remaining butter in a skillet over medium-high heat, stirring, until golden, 8 to 10 minutes. Stir in parsley. Season with coarse salt.
• Remove skillet from oven. Heat broiler. Scatter breadcrumbs over top of sausage mixture. Broil 6 inches from heat source until top is deep golden brown, 1 to 2 minutes.

Steps:

• Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
• Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
• Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.