Zestyporkandbeans Recipes

Steps:

• In a skillet, fry the bacon until crisp; then drain on paper towels. (Reserve 2 tablespoons of the bacon drippings.).
• In a 1-quart baking dish, combine the bacon drippings with the remaining ingredients.
• Sprinkle crumbled bacon over the beans.
• Bake uncovered in a 350 degree oven for 25 to 30 minutes, until the beans are bubbly and heated through.

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:

• Fill a large skillet one-quarter full with water, add 1 tablespoon salt and bring to a boil. Add the green beans, cover and simmer until bright green but still slightly hard, 3 to 5 minutes. Drain and set aside.
• Heat the olive oil in the same skillet over medium-high heat. Add the garlic and saute until fragrant, 30 seconds. Add the green beans; saute for 2 minutes. Add the balsamic reduction and 1/4 teaspoon salt and pepper. Toss the beans to coat, then cook for 1 minute more. Transfer to a platter and sprinkle with the lemon zest.

Steps:

• Preheat the broiler to high with a rack set 2-inches from the heat source.
• Heat the oil in a large skillet over medium-high heat. Add half of the kielbasa rounds, cut-side down, and cook until browned, about 2 minutes. Flip and cook for 1 minute more. Transfer to a paper-towel-lined plate. Cook the remaining rounds until both sides are browned. Add to the plate. Reduce the heat to medium, add the onion, and cook, stirring, until soft and slightly browned, about 5 minutes.
• Add the tomato paste, brown sugar, vinegar, and chipotle to the onion. Pour half a can of beans (including the bean liquid) into the skillet and mash with a fork until creamy. Then add the rest of the beans (including the bean liquid), the cooked kielbasa, 1/2 cup water, 1 teaspoon salt, and a few grinds of pepper. Simmer until thick and creamy, about 20 minutes.
• Toss the hot dog bun cubes with the melted butter on a baking sheet and sprinkle with salt and pepper. Broil until toasted and browned, flipping occasionally, about 2 minutes.
• Divide the kielbasa and beans among 4 bowls. Top evenly with the hot dog bun croutons and pickle relish.

Steps:

• Coat the pork with the flour. Stir the picante sauce, brown sugar and apple in a medium bowl. Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 10 minutes or until well browned on both sides. Pour off any fat. Pour the picante sauce mixture over the pork. Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through.

Steps:

• Pulse 2 teaspoons each fresh thyme, oregano and marjoram, 2 stalks chopped celery, 1 chopped carrot, 3 roughly chopped scallions, 1/2 seeded jalapeno, 1 garlic clove, the juice of 1/2 lemon, 8 ounces each low-fat cottage cheese and fat-free plain Greek yogurt, and 1/2 teaspoon each kosher salt and pepper in a food processor or blender until well combined. Serve with crudites.

Steps:

• Set soaked beans in saucepot and cover with water (4 quarts). Bring water to a boil, reduce heat and simmer, partially covered for 1 hour or until the beans are just tender, but not mushy. Drain, reserving cooking liquid. Mix precooked beans with molasses and mustard and season lightly with salt and pepper. While beans are cooking, parboil sausages and salt pork for 10 minutes. Drain. Dice the salt pork into small cubes and slice the sausages. Preheat the oven to 350 degrees. In a shallow gratin or baking dish layer 1/3 of the beans. Top the beans with half of minced garlic, onion, diced salt pork and sliced sausages; season with salt and pepper. Repeat with a layer of beans, remaining salt pork, sausages, onions and garlic and finish with layer of beans. Add about 1 cup of reserved bean cooking liquid to the baking pan, cover the top with strips of bacon and bake for 1 1/2 to 2 hours or until the liquid is almost entirely absorbed. (Add more liquid if it evaporates too quickly.)
• Serve with Corn Bread (recipe follows)
• Preheat oven to 350 degrees. Grease a 13 by 9-inch baking pan. With a whisk combine the flour, cornmeal, baking powder, salt and sugar. Beat eggs with buttermilk and combine with corn and corn oil. Swiftly blend dry ingredients with wet ingredients and transfer to baking pan. Bake for 30 minutes or until bread pulls away from edges and a toothpick when inserted in the middle of the bread comes out dry.

Steps:

• Open and pour the 2 cans of beans in a medium sauce pan.
• Pour in the brown sugar, ketchup, and mustard.
• Heat over a medium burner so you don't scorch the beans.

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.

Steps:

• Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
• Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
• Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
• If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.

Steps:

• Carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano, and cayenne.
• Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
• Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
• Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.

Steps:

• In a medium saucepan over medium heat, mix refried beans, taco seasoning mix and tomato. Allow the mixture to simmer approximately 20 minutes, stirring occasionally.
• Spoon the mixture into a medium serving bowl. Top with Cheddar cheese and serve warm.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.
• Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly.
• Chill salad in refrigerator until ready to serve.

Steps:

• cook green beans according to package directions.
• Add the salad dressing, salt, and ham.
• Mix together.
• Microwave for one minute or until desired liking.

Steps:

• Stir barbeque sauce, onion, ketchup, brown sugar, salt, black pepper, and chili powder in slow cooker; add pork loin and coat with sauce. Cover and cook on High until pork is very tender, about 4 1/2 hours. Shred pork with 2 forks. Keep warm on Low until ready to serve.
• Serve on onion rolls.

Steps:

• Place beans in large pot. Add enough water to cover beans by 3 inches. Soak beans overnight.
• Drain beans and return to same pot. Add enough water to pot to cover beans by 4 inches. Mix in remaining ingredients. Simmer over medium heat until beans are tender and creamy, stirring occasionally, about 1 1/2 hours. Season with salt and serve.

Steps:

• Heat 1/4 cup of the dressing in large skillet on medium heat. Add half of the pork slices; cook 2 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm. Repeat with remaining pork slices.
• Add remaining 1/4 cup dressing to skillet. Add onions and carrots; cook 5 min. or until vegetables are crisp-tender, stirring occasionally.
• Return pork to skillet. Add remaining ingredients; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 7 min. or until pork is cooked through.

Steps:

• Combine refried beans, chili powder, and cumin in a medium saucepan; cook over low heat until thoroughly heated.
• Top each serving with a dollop of sour cream.

Steps:

• Place beans in food processor or blender. Cover and process until slightly mashed. In medium bowl, mix beans, chiles, onions, bread crumbs and egg. Shape into 5 patties, each about 1/2 inch thick. Coat each patty with cornmeal.
• In 10-inch skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, turning at least once, until crisp and thoroughly cooked on both sides.
• Top patties with cheese. Cover and cook 1 minute or until cheese just begins to melt.
• Top bottom halves of buns with lettuce, patties, guacamole and salsa. Cover with tops of buns.