Pork And Bean Bread Recipes

Steps:

• In a large bowl, combine the pork and beans, hot dogs, brown sugar, Worcestershire and mustard. Transfer to a greased 9-in. square baking dish. , Prepare cornbread batter according to package directions; stir in cheese. Drop by spoonfuls onto bean mixture. bake, uncovered, at 350° for 40-45 minutes or until heated through.

Steps:

• Preheat oven to 325 degrees.
• Add raisins to boiling water and set aside to plump.
• Mash beans in a food processor or blender to a very smooth consistency. (take out pork piece before)
• Transfer beans to a medium mixing bowl.
• Add sugar, eggs, oil and vanilla. Mix well.
• Sift together dry ingredients - flour, cinnamon, baking powder and soda - fold into wet ingredients.
• Drain raisins and fold them and walnuts into batter.
• Spoon batter into greased and floured loaf pans (2-3 pans depending on size).
• Bake for 50-60 minutes or until knife inserted in the center comes out clean.
• Delicious served with cream cheese, butter or honey - Enjoy!

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour two 9 x 5 x 3 inch pans.
• Puree undrained pork and beans in a blender or food processor, or with mixer.
• In a large bowl, combine eggs, flour, sugar, salt, oil, cinnamon, vanilla, baking powder and soda. Mix well.
• Gently fold in nuts and pureed pork and beans.
• Divide batter into pans evenly.
• Bake for 60 minutes, or until bread tests done.

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:

• Take the pork chops out of the fridge 1 hr before cooking. Put the potatoes in a pan and cover with cold water and 2 tsp of salt. Throw in the mint, cover and cook for 12-15 mins until tender. Remove with a slotted spoon and set aside. Cook the beans in the same water for 4-8 mins, depending on size, then drain and rinse under cold water and peel. Crush half with the potatoes, season and set aside.
• Heat the oil in a large non-stick frying pan. Pat the chops dry with a kitchen towel and season with sea salt on both sides, then place in the pan and do not move until they are caramelised and come away from the pan - around 3-4 mins. Turn the chops, then add the garlic and lemon, cut-side down. Cook for another 2-3 mins.
• Remove the lemon and set aside. Add the butter to the pan, shaking to distribute it, then toss in the thyme. Baste the chops continuously with the butter, garlic and thyme for a couple of mins more, turning to coat both sides. Remove from the pan to rest.
• Add the spring onions and chilli flakes and cook for 5-8 mins until tender. Tip in the potato mix, tossing with the spring onions, and cook for a few mins, allowing crusty bits to form on the Jerseys. Turn off the heat, toss in the herbs, then divide between plates and top with the remaining beans. Serve with the chops, and squeeze over the caramelised lemon.