PORK WITH BEANS RECIPES

TENDER PORK STEW WITH BEANS RECIPE | ALLRECIPES

Tender Pork Stew with Beans Recipe | Allrecipes image

Edamame adds a unique twist (and a great nutrition boost) to this delicious, tender pork stew. It makes a great supper on a cold evening. My family absolutely loves this stew and has insisted on having weekly since I first made it. It's just as tasty when served as leftovers. It's also a very adaptable recipe, so it is easy to adjust to suit your family's tastes. I hope you enjoy as much as my family does! Serve with rice!

Provided by Sara Myers Gross

Categories Soups, Stews and Chili Recipes Stews Pork

Total Time 2 hours 10 minutes

Prep Time 20 minutes

Cook Time 1 hours 50 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

2?½ (2 pound) pork tenderloin, trimmed and sliced1 1/2-inch thick
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
2 onions, diced
2 red bell peppers, diced
2 tablespoons minced garlic
3 (14.5 ounce) cans diced tomatoes with green chile peppers
2 (15 ounce) cans kidney beans, rinsed and drained
1?½ cups beef broth
1 (4 ounce) can diced green chile peppers
2 teaspoons chili powder
1 teaspoon dried basil
1 teaspoon ground cumin
1 (9 ounce) bag frozen shelled edamame
1 (8 ounce) bag frozen corn
1 (8 ounce) bag frozen sliced carrots

Steps:

Season pork tenderloin with salt and black pepper.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.

Nutrition Facts : Calories 581.1 calories, CarbohydrateContent 39.6 g, CholesterolContent 184.4 mg, FatContent 15.1 g, FiberContent 12.5 g, ProteinContent 72 g, SaturatedFatContent 4 g, SodiumContent 1330.8 mg, SugarContent 5.1 g

PORK AND BEANS RECIPE - BETTYCROCKER.COM

Pork and Beans Recipe - BettyCrocker.com image

Here's an updated take on a campfire favorite. Pork chops simmer alongside saucy beans.

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1 cup barbecue sauce
2 tablespoons white vinegar
2 tablespoons packed brown sugar
1 can (15 oz) navy beans, drained
2 tablespoons canola or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless center-cut pork chops, about 1/2 inch thick (about 1 1/2 lb)

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.

Nutrition Facts : Calories 650 , CarbohydrateContent 61 g, CholesterolContent 100 mg, FatContent 4 , FiberContent 11 g, ProteinContent 42 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 1430 mg, SugarContent 27 g, TransFatContent 0 g

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PORK AND BEANS WITH GARLIC AND GREENS RECIPE - NYT COOKING

Like other commonplace ingredients, beans too often fail to get their culinary due. Prepared with a little care, they can be as good in their own way as caviar, with subtly distinct, satisfyingly earthy flavors and a texture perfectly pitched between tenderness and chew. This recipe provides a classy twist on the typical view of pork and beans and even includes the use of that ubiquitous green, kale.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 502 per serving

Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.

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CUBAN PORK SHOULDER WITH BEANS AND RICE RECIPE | MYRECIPES

You don't have to presoak the beans for this hearty dinner--they go straight into the cooker and end up perfectly tender 8 hours later. Since you blend up a whole orange, peel and all, you should look for Florida oranges, which have thinner skins than the thick-peeled fruits from California.
From myrecipes.com
Reviews 4.5
Total Time 8 hours 45 minutes
Calories 510 calories per serving

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, remaining 1/4 cup onion, tomato, and jalapeño pepper in a bowl. Chop remaining 4 garlic cloves; stir into tomato mixture. Spoon 1/3 cup rice onto each of 8 plates; top each serving with 1/2 cup bean mixture, about 3 ounces pork, and 3 1/2 tablespoons salsa. Garnish with remaining 1 tablespoon oregano and 1/4 cup cilantro.

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PORK AND BEANS RECIPE - BETTYCROCKER.COM

Here's an updated take on a campfire favorite. Pork chops simmer alongside saucy beans.
From bettycrocker.com
Reviews 4
Total Time 20 minutes
Calories 650 per serving

Reduce heat to medium. Stir in bean mixture. Cook 3 to 5 minutes or until pork is no longer pink in center.

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EASY PORK 'N' BEANS RECIPE: HOW TO MAKE IT

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.
From tasteofhome.com
Total Time 01 hours 05 minutes
Category Side Dishes
Calories 150 calories per serving

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.

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SHREDDED PORK WITH BEANS RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Total Time 08 hours 20 minutes
Category Dinner
Calories 207 calories per serving

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.

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PORK AND BLACK BEAN STEW RECIPE | ALLRECIPES

My Brazilian friend makes this for me occasionally and it is fabulous!
From allrecipes.com
Reviews 4.4
Total Time 1 hours 0 minutes
Category Soups, Stews and Chili Recipes, Stews, Pork
Calories 482.1 calories per serving

Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

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JAMIE’S TUSCAN-STYLE ROAST PORK LOIN & BEANS | JAMIE ...

This isn’t any old roast; this is elegant slices of succulent pork and outrageous crackling sat on top of the most amazing Italian-inspired creamy sweet leeks and beans. Ask your butcher to remove the skin, but hang onto it for amazing double crackling – you want about 300g.
From jamieoliver.com
Total Time 2 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 542 calories per serving

1. Preheat the oven to full whack (240°C/475°F/gas 9).
2. To make the marinade, pick the marjoram leaves into a pestle and mortar, bash to a rough paste with a pinch of sea salt, then muddle in 4 tablespoons of olive oil and 1 tablespoon of red wine vinegar.
3. Slice the green tops off the leeks (keep for soups or stock), then cut the white parts in half lengthways. Wash them, then chop into 3cm pieces and transfer to a shallow, snug-fitting casserole pan with the whole bulb of garlic.
4. Score lines in a criss-cross pattern in the pork fat at ½cm intervals across the entire length of the loin (make sure you don’t cut through to the meat). Then rub the loin with half of the marinade and place on top of the leeks. Using a small sharp knife, stab the pork skin all over, rub with a tablespoon of olive oil, sprinkle with a pinch of salt and place on a large baking tray.
5. Reduce the oven temp to 200°C/400°F/gas 6, place the crackling on the top shelf and the pork on the shelf beneath, then roast for 1 hour.
6. Meanwhile, prep the greens. Tear the cavolo nero leaves, discarding the stalks, and finely slice the Savoy cabbage, discarding any tough stalky bits as you go, then finely slice the chard, stalks and all. Cook the cabbage, cavolo nero and toughest chard leaves in a pan of boiling water over a medium heat for 3 minutes, then add the tenderest chard leaves and simmer for 1 more minute.
7. Tip the spinach into a colander, then drain the greens directly over it to wilt. Lay all the greens on a clean work surface to cool, then wrap in a clean tea towel and squeeze out all the excess liquid. Transfer to a board and chop everything finely. Reheat in a pan when ready to serve and dress with salt, pepper and a tablespoon of extra virgin olive oil and red wine vinegar.
8. Remove the pork loin and crackling from the oven and transfer to a board to rest for 30 minutes. Squeeze the roasted garlic cloves from their skins into the pan – discarding the skins as you go – then tip in the beans and chickpeas, juice and all. Place on a medium heat on the hob and gently simmer for 5 minutes, until heated through. Stir through the crème fraîche, season to taste and pour in any resting juices from the pork.
9. To serve, spoon the beans onto serving plates and scatter over the cooked greens. Top each plate with two slices of pork, pour over the remaining Salmoriglio sauce and break over the crackling. Serve with a glass of chilled Valpolicella.

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CUBAN PORK SHOULDER WITH BEANS AND RICE RECIPE | MYRECIPES

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, remaining 1/4 cup onion, tomato, and jalapeño pepper in a bowl. Chop remaining 4 garlic cloves; stir into tomato mixture. Spoon 1/3 cup rice onto each of 8 plates; top each serving with 1/2 cup bean mixture, about 3 ounces pork, and 3 1/2 tablespoons salsa. Garnish with remaining 1 tablespoon oregano and 1/4 cup cilantro.

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PORK HOCK WITH BEANS | SO DELICIOUS

Pork hocks are intensely used in German and Asian cuisine and that’s because they’re delicious if you know how to cook them. Here we show you how to pair them with beans and how to irresistibly flavor everything with bay leaves, onion, tomato paste, and thyme. Let’s get on with it.
From sodelicious.recipes
Reviews 5
Total Time 1 hours 55 minutes
Cuisine Fusion
Calories 824 calories per serving

Cover with the lid and cook for 40 minutes at 360°F/180°C.

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OVEN OR SLOW COOKER PORK AND BEANS - SEASONS AND SUPPERS

Mar 05, 2020 · Add the rinsed beans to the pot with the pork. Stir to combine the beans with the sauce. If you feel a little more liquid is needed, add a bit more water. Return the chunks of pork to the pot. Return the pot to the oven, UNCOVERED, and bake for an additional 30-45 minutes, or a bit longer, if you'd like to really thicken it up. Slow Cooker Method:
From seasonsandsuppers.ca

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PORK WITH BEANS AND TOMATOES: A 25 MINUTE RECIPE | INVENT ...

Nov 15, 2021 · Cut boneless pork chops into 1 inch cubes and seasoned with salt and pepper. In a large skillet add in the canola oil and bring to a high heat. Next, add the garlic and sauté until golden, about 1-2 minutes. Next, add the pork and sauté on all sides until golden brown (about 5-7 minutes total).
From inventyourrecipe.com

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CROCKPOT PORK ROAST WITH BEANS-THE SOUTHERN LADY COOKS

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From thespruceeats.com

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PORK CHOPS WITH RICE AND BEANS RECIPE | FOOD NETWORK ...

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PORK PATA AND BEANS RECIPE | YUMMY.PH

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BAKED BEANS WITH PORK CHOPS & CARAMELIZED ONIONS #SHORTS # ...

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