Brown the beef in a large saucepan over medium heat; stir in the onions and bell pepper and cook until softened, about 10 minutes.
Add in the pork and beans stirring occasionally.
Once heated through, serve over rice.
o 250 degrees.
Place beans in a large bean pot
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.
In covered pan, bring beans to boil until skins start to crack.
Drain.
Add water to cover beans.
Add garlic.
Heat large knife on fire until hot.
Bang and fold salt pork until it becomes a paste texture, keeping knife hot.
Add salt pork to beans.
Add black and red pepper.
Dash of salt is optional.
Simmer 1 1/2 hours.
Add rice to beans.
Cook 25 minutes.
Soak beans overnight.
Parboil in the morning with 1/2 teaspoon baking soda 5 minutes.
Run a cup of water through beans in strainer.
Dice bacon or salt pork.
Cut in half.
Place 1/2 in bottom of beanpot with onion.
Add beans and place 1/2 bacon/salt pork on top.
Mix remaining ingredients and pour over beans just until liquid shows.
Do not stir.
Cook at 300\u00b0 for 6 hours, adding liquid ingredients as needed.
Sort and wash beans; place in a large Dutch oven.
Cover with water 2-inches above beans.
Let soak overnight.
Add salt pork to beans; cover and simmer 45 minutes.
Stir in onion, green onions, parsley, garlic salt, oregano, red pepper, hot sauce and tomato sauce; continue to cook 1 hour.
Brown sausage and drain; add to bean mixture.
Cover and simmer 45 minutes, adding more water, if necessary.
Serve over rice.
Yields 6 to 8 servings.
Look over and wash beans well.
Put water, beans, salt pork and salt into large pot.
Cook until tender.
Add molasses and tomato paste about 30 minutes before beans are done.
Boil beans, onion and salt pork until beans are just tender. Add remaining ingredients.
Put in 2 crocks and bake.
Add water as needed so beans don't dry out on top.
Bake 30 minutes at 450\u00b0, then 3 to 4 hours at 350\u00b0.
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.
Sort and wash beans; cover with water 2-inches over beans and soak overnight.
Add salt pork to beans; cover and simmer for 45 minutes.
Stir in next 10 ingredients and cook for 1 hour.
Brown sausage; drain and add to beans.
Cover and simmer 45 minutes. Serve over rice.
In a big bowl, combine beans with 5 cups cold water and let soak all night.
In the morning, drain beans and reserve the water.
Put beans in fresh water (about 4 cups) and put to simmer for about an hour, covered.
Drain beans again and reserve water. In baking pot 1/2 salt pork and beans; shove rest in remaining beans, then mix together molasses, 1/2 bean water, paprika and onion and pour over beans.
Stir.
Bake pot covered at 300\u00b0.
You may add remaining water when needed, about 5 1/2 hours or until cooked.
Combine raisins and boiling water.
Stir and set aside to cool. Beat eggs, oil, sugar and pork and beans until beans are broken up. Add flour, cinnamon, baking powder, soda and salt.
Then add cooled raisin mixture, vanilla and nuts.
Pour into 2 well-greased medium floured loaf pans.
Bake at 350\u00b0 for 50 to 60 minutes.
Remove pork fat from pork and beans.
Mash beans and pineapple.
Combine all ingredients and mix well.
Bake at 350 for 25 minutes in a greased jelly roll pan.
For frosting, boil sugar, milk and butter for 1 minute and stir in chips until melted.
Spread on cooled bars while mixture is thin.
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.
Fry
hamburger\tuntil brown.
Add onion.
Add remaining ingredients,
except pork and beans.
Just before serving, add pork and beans.
Simmer for a few minutes.\tServe over rice.
Brown the ground beef; drain grease.
Saute the onion slightly and add the salt, pork and beans, barbecue sauce and brown sugar. Heat until bubbly.
Place in a 2-quart casserole.
Cut the biscuits in half (moon shape) and place cut side down over mixture.
Sprinkle with Cheddar cheese.
Bake 25 minutes or until biscuits are browned at 375\u00b0.
Makes 4 to 6 servings.
Sort and wash beans.
Cover with water and let soak overnight. Add salt pork to beans.
Cook 1 hour.
Stir in all other ingredients, except sausage and rice.
Brown sausage in skillet. Drain grease.
Add to beans and cook 1 1/2 hours.
Serve over rice.
Fry together ground beef, bacon, onion and mushrooms; drain. Then mix tomato sauce, brown sugar, white sugar, salt, pork and beans, kidney beans and lima beans.
Cook spaghetti until tender. Mix together and bake at 350\u00b0 for 40 to 50 minutes.
(May sprinkle shredded cheese on top of casserole in the last few minutes of baking.)
Parboil slices in skillet; drain skillet well before using it for frying.
Heat oil in skillet until hot.
Dip salt pork in flour mixture; put in skillet and fry until golden brown.
To thicken gravy, use 2 tablespoons of flour used for dredging. Blend the flour and fat very well before adding milk.
Brown onion, garlic and hamburger until meat loses its pinkness.
Drain off oil and add pork and beans and seasoning. Simmer for 20 minutes.