Spread margarine on bread or buns.
Spread pork & beans on the bread.
Place a slice of cheese on top. Broil until cheese starts to melt.
Note: You can add diced green chilies or crumbled cooked bacon to each sandwich before the cheese is added.
Drain beans, Add 1/2 of the molasses pork & beans juice.
Mix all ingredients together.
Bake for 1 hour at 350 degrees.
Can be heated in slow cooker.
Fry bacon until crispy, allow to cool then break into pieces, add to pork & beans.
Add all remaining ingredints to the pork & bean mixture, stir and bake for 20 minutes at 350.
Combine all. All but bacon.
slightly pre brown bacon then put on beans.
put in Bean Pot at 250 * for 3 hours or.
shallow pat at 250* for 1 1/2 hours or.
shallow pan at 350* for 45 minutes or.
Drain one can of pork & beans, do not drain the other. Pour both into the crockpot.
Chop the bacon into 1 inch pieces (removing any large areas of fat) & fry on the stove til almost crisp, but not quite. Drain grease. Add bacon to crockpot.
In same frying pan, crumble & brown the ground turkey. Drain & add to crockpot.
Add the last 8 ingredients & stir well.
Set crockpot to low setting & cook for 6-8 hours.
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Trim ends from beans.
Over medium heat, melt
In a 3-1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilies, onion, chili powder, cumin, and garlic powder; mix well.
Cover and cook on the low heat setting 8-1/2 to 9 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible.
Stir in the pineapple chunks and serve.
Heat a large, heavy-bottomed frying pan over high heat. Cook onion, pepper and corn kernels for 3-4 mins, stirring occasionally, until lightly charred. Transfer to a bowl. Reduce heat to low and add oil to pan. Cook pork, beans and spice mix, stirring, for 3-4 mins, until heated through.
Fill tortillas with pork mixture and corn salsa. Top with avocado, cilantro and jalapenos. Serve with lime wedges.
In a medium saucepan, saute onion and bell pepper.
Add mustard, brown sugar and liquid smoke, mixing well.
Drain liquid from top of beans and add mixture, simmering until heated through.
Be sure to drain and rinse the beans. You can spray the crock pot with a small bit of Pam if you wish or use a non-stick pot.
Mix all ingredients in crock pot and slow cook on low for 2-3 hours, stirring now and again. Or on low heat for 1 hour on stovetop.
It is important to slow cook these beans for at least an hour so the sauce thickens to the beans.
You can use other types of beans, I have used Northern, Mexican (adding a bit of chili powder in the recipe), & Pinto.
Fry bacon till crisp, then crumble and set aside.
Remove all of the bacon grease from the pan except for 1 tablespoon.
Saute chopped onion in the bacon grease till tender.
Add 2 cans of Pork & beans, brown sugar, catsup, and crumbled bacon.
Stir and cook till heated through.
Put 1/2 can beans in casserole dish, layer pork chops on top. Add salt, pepper, mustard, and ketchup. Keep layering until bowl is full, with pork and beans on top. Bake at 350\u00b0 until pork chops are tender. Can be cooked in crockpot on low until tender.
Add dry onions to water for 5 minutes.
While onions are softening, empty jar of northern beans into a 4-quart baking dish or pan.
Add pork and beans to northern beans.
Stir in onion, ketchup, barbecue sauce and ham.
Bake, uncovered at 350\u00b0F about 30 to 35 minutes or until piping hot.
Stir 2 to 3 times during baking.
Refrigerate covered, to use in 1 week.
Freeze to use in 4 months.
Drain 1 can of the pork & beans; throughly mix together with the undrained can of pork & beans.
Add the teriyaki baste & glaze, brown sugar, onion, and mustard in a 2-quart casserole.
Arrange Kielbasa on top of beans in a spoke like fashion.
Cover and bake in a 400 degree oven 30 minutes, or until hot and bubbly.
Wash the beans, cover with water and let soak overnight. Cover hominy with water; also, let stand overnight.
In the morning, drain off water from both.
Combine beans and hominy and cover with fresh cold water.
Wash the salt pork and lay in strips on the top.
Season with salt and pepper to taste and add a pinch of sweet marjoram.
Let mixture cook slowly for about 5 hours, adding more water as necessary.
While I boil the pork for 20-30 minutes to
Preheat oven to 350\u00b0F
Cook & chop bacon.
Cook chopped onions & green peppers in leftover grease.
Combine bacon, onions, peppers, beans (drained--except the pork n beans), & all other ingredients; mix well.
Por into large or deep baking dish & bake 30 minutes.
Remove from oven and add cubes of cream cheese to top of mixture.
Bake for another 10 minutes.
Cut the hot dogs into bite-size pieces.
In large frying pan add oil, hot dogs and the onion.
Fry until onions are tender and the hot dogs are browned.
Pour pork & beans into the pan and add the brown sugar twin.
Simmer on medium low heat for 20 minutes.
Preheat oven to 350 degrees.
In a large pan combine hamburger, sliced bacon, diced green peppers and onions, and cook until hamburger is done.
Drain any grease that is in the pan.
Return meat mixture back to the pan.
Add pork& beans, dark brown sugar, white corn syrup, ketchup, mustard, and salt/pepper to the meat mixture.
Mix well.
Pour into a casserole dish and bake for 30 minutes.
Preheat oven to 350\u00b0.
In a large bowl combine first seven ingredients, stir well.
Lightly spray Pam in a medium size casserole dish and pour in bean mixture.
Place slices of bacon over top of beans.
Cover and bake 30 minutes.
Uncover and bake extra 15 minutes.
Note: You can drain one can of pork & beans to keep it from having too much liquid in dish.