Kossman Pork And Beans Recipes

Steps:

• chop small onion.
• mince bacon.
• saute these together
• mix all ingredients
• just simmer in pan 10 minutes.

Steps:

• Preheat oven 350 degrees.
• In large heavy Dutch oven fry bacon; remove and chop coarsley; set aside.
• To the same skillet, add onions and garlic; cook until transparent.
• Turn off fire.
• Add pork and beans, sausage, ham chunks, brown sugar, parsley, lemon juice, barbeque sauce, reserved cooked bacon and green onions.
• Season to taste with salt and pepper.
• Mix well and turn into greased 3 quart casserole dish.
• Bake uncovered 30 - 40 minutes or until bubbly.

Steps:

• Preheat oven to 250 degrees.
• Place beans in a large bean pot or flameproof casserole. Cut the rind off the salt pork in one piece leaving a 1/2 inch of fat attached; reserve. Cut remaining salt pork into strips about 1 1/2 X 3/4 X 3/8 inch.
• Blanch rind and strips in a large saucepan for 5 minutes to remove some of the salt. Drain and rinse well under cold running water.
• Add salt pork strips and all remaining ingredients, except rind, to bean pot and mix well to combine. Lay pork rind on top, cover tightly and bake 3 hours.
• Remove rind, recover and continue to bake 3 - 5 hours longer, until beans are tender and liquid has been reduced to a thick sauce. Check occasionally during last few hours of baking and add additional boiling water, if necessary, to prevent burning.

Steps:

• parboil beans and soda in water enough to cover
• drain.
• add tomatoes
• chop onion fine add to beans
• add rest of ingredients
• mix
• and bake in moderate oven 375 degrees for 3 to 4 hours keep checking water level.
• im guessing your going to have add more water and the mustard is dry mustard from the amount.

Steps:

• Drain and rinse the soaked beans, then heat the oven to 350.
• Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the pork and brown well on all sides, about 10 to 12 minutes. Remove the pork from the pot, add the onion and sauté, stirring occasionally until translucent, 5 to 7 minutes. Add the garlic and sauté, stirring frequently, 1 minute.
• Add the pork, along with the beans, tomatoes, greens, mustard, salt and pepper and enough chicken stock to cover. Stir well and bring the mixture to a simmer.
• 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.