Best Spicy Pork And Beans Recipes

MARINATED GRILLED PORK TENDERLOIN WITH SPICY ORANGE VINAIGRETTE AND BLACK BEANS AND RICE

Steps:

• Place the soaked beans in a large saucepan, cover with water, add the ham hock and beer. Cook over medium-high heat until tender, about 11/2 hours. Drain. Heat the olive oil in a large saucepan over medium heat until almost smoking. Add the onions and cook until soft. Add the rice and cook, stirring until it is coated with the oil, about 2 minutes. Add the water and 1 tablespoon salt, stir, and bring to a boil. Lower the heat and simmer until the water is absorbed and the rice is tender. Place the basil, pine nuts and garlic in a food processor and process until smooth. Slowly add the oil to make a smooth paste. Combine the cooked rice and beans in a large saucepan and cover with water, cook over medium heat until almost dry. Add the pesto and stir to incorporate. Stir in the cheese, parsley and season with salt and pepper to taste.
• Heat orange juice in a medium saucepan and reduce to 1/4 cup. Let cool slightly. Combine the orange syrup, vinegar, mustard and ancho chile powder in a blender and blend 30 seconds. With the motor running slowly add the oil until the dressing emulsifies. Season to taste with salt and pepper.
• Combine all ingredients in a blender and blend until smooth. Reserve 1/2 cup of the marinade, pour the remaining marinade into a large baking dish, add the tenderloin and turn to coat. Cover and refrigerate for 4 hours. Preheat grill pan until almost smoking. Remove pork from marinade and grill for 10 to 12 minutes basting with the reserved marinade. Let rest 10 minutes before slicing.
• Spoon rice and beans onto a large platter, top with sliced pork and drizzle with Spicy Orange Vinaigrette.

CROCK POT SWEET AND SPICY PORK OR BEEF RIBS AND BEANS

Steps:

• Place the drained beans in the crock pot; set aside.
• Cut the pork or beef ribs into serving-size pieces, then season with seasoned salt and black pepper.
• Place the ribs in a broiler pan, then broil in oven for about 20-25 minutes, turning once.
• Add the browned ribs to the slow cooker and then sprinkle the onion, fresh garlic and green pepper over the ribs.
• In a saucepan combine the BBQ sauce, jalapeno jelly and Tabasco hot sauce; cook stirring over low heat until melted and combined.
• Pour the mixture over the ribs and toss to coat with the sauce.
• Cover and cook on HIGH for about 5-6 hours or on LOW for about 9-10 hours.
• Remove the ribs and skim off any fat from the sauce.
• Arrange the ribs over the bean mixture.

SPICY GREEN BEANS AND PORK, ASIAN STYLE

Steps:

• Heat 2 cups of vegetable oil in a large wok or deep sided skillet to 375 degrees F (190 degrees C). Carefully add the beans to the hot oil, and fry, stirring occasionally, until the beans are blistered, 3 to 5 minutes. Dip the beans out of the oil with a strainer, and quickly rinse them in cold water.
• Remove the oil from the wok, but do not wipe the pan. Heat 1 tablespoon of vegetable oil in the wok over medium heat, and stir in the garlic, ginger, and green onion. Cook and stir until fragrant, about 30 seconds, and stir in the ground pork. Cook and stir the pork, breaking it up as it cooks, until no longer pink, about 4 minutes. Stir in the chili garlic sauce, chicken broth, and soy sauce, and bring to a boil.
• Mix the cornstarch with the water in a small bowl, stir into the pork mixture, and let simmer until the sauce thickens, 1 to 2 minutes. Gently stir the green beans into the pork sauce, heat through, and serve.

SPICY PORK BURGERS WITH BLACK BEANS AND CHUTNEY

Steps:

• For the dried fruit chutney: Heat the oil in a large skillet over medium heat until it begins to smoke lightly, then add the onions and garlic and sprinkle with the salt and red pepper flakes. Cook until the onions and garlic become translucent, 5 to 8 minutes. Add the vinegar, sugar, cloves and cinnamon stick. Stir to blend and bring to a simmer. Cook for 10 to 12 minutes to let the vinegar mellow. Add the raisins, apricots, figs, cognac and 1 cup water and cook over low heat, stirring occasionally, for 25 to 30 minutes. Let cool.
• For the black beans: Meanwhile, heat a large saute pan over medium heat and add the onions, oil and a generous pinch of salt. Add the sugar and cook until the onions are caramelized and tender, 15 to 20 minutes. Stir in the vinegar and beans and cook so the ingredients meld together, 1 to 2 minutes. Set aside.
• For the spicy pork burgers: Break up the meat in a medium bowl and spread it up on the sides so that the seasoning can really permeate the meat. Add the sherry, soy sauce, Worcestershire and cayenne. Mix with your hands to make sure all of the flavors get integrated but do not overmix. (The more you work the meat, the tougher the burger.) Form the meat into 4 even patties about 3/4-inch thick.
• Heat a large cast-iron skillet and add the oil. When the oil begins to smoke lightly, remove the skillet from the heat and arrange the patties in a single layer in the skillet. Return the skillet to the heat and cook, undisturbed, for 5 to 6 minutes. Rotate the patties a quarter turn and cook until cooked through, 3 to 5 more minutes. Use a metal spatula to flip the patties on their second sides and cook for an additional 5 to 8 minutes. Remove the skillet from the heat and place 2 slices of American cheese on each patty. Let the patties rest in the skillet so the cheese melts.
• Arrange the roll bottoms on a work surface and top with lettuce. Top the lettuce with the patties, spoon some of the chutney and black beans on each and finish with the roll tops.

GREEN BEANS AND GROUND PORK (SPICY)

Steps:

• Heat oil in wok on med heat.
• Add garlic and peppers; saute 1 minute.
• Add ground pork and cook until pink is gone (drain excess oil).
• Add green beans, water, fish sauce, salt, bouillon cube, and brown sugar.
• Bring to a boil.
• Cook on medium heat until green beans are tender. Add more water, salt or fish sauce as desired for your taste.
• Serve with white rice if desired--ENJOY.

SPICY CHOCOLATE PORK AND BEANS

Steps:

• Preheat the oven to 400 degrees F.
• Preheat an ovenproof saute pan with a lid over high heat.
• Working in batches, brown the pork on all sides in 2 tablespoons oil, then transfer to a bowl.
• Heat the remaining tablespoon oil in the pan, then cook the onions, about 5 minutes. Add the garlic and smoked paprika and cook for an additional 30 seconds.
• Add the chopped tomatoes, black-eyed peas, coconut water and the pork and bring to a simmer, stirring well. Cover and transfer to the oven. Bake, stirring occasionally, until pork is tender, about 1 1/2 hours.
• Stir in the chocolate until it has melted. Serve with the basmati rice, avocado slices and cilantro.

SPICY THAI BASIL PORK AND GREEN BEANS

Steps:

• Mix first 4 ingredients just until blended.
• Heat vinaigrette dressing in large nonstick skillet on medium heat. Add shallots and garlic; stir-fry 2 min. Add beans; stir-fry 3 to 4 min. or until crisp-tender.
• Add meat mixture; stir-fry 5 to 7 min. or until meat is done. Stir in basil; stir-fry on medium-low heat 1 min. or just until wilted. Serve with rice.

SPICY PORK AND BEANS

Steps:

• In a small mixing bowl combine all of the dried spices (brown sugar, garlic salt, black pepper, chili powder, cayenne and chipotle peppers) mix well and set aside. Coarsely chop the onions and bell peppers, finely chop the jalapenos, mince the garlic and add to pot. Rinse and drain the kidney beans and add them along with the other beans and BBQ sauce to the pot. Add the spice mixture taking care to distribute it evenly while mixing well. Place the pork in the crock pot, cover and cook for 4-6 hrs. Cooking times will vary. Stir occasionally and when stirring begins to make the pork fall apart, vent the cover to steam off much of the moisture. Stir more frequently while thickening taking care to break up the pork so it is stringy like BBQ'd pulled pork. When it thickens to a chili like consistency it's done. Enjoy!

SPICY MEXICAN PORK AND BEANS

Steps:

• Directions: 1. Clean and rinse the beans and cover them with cold water while you prep your ingredients. 2. Heat a large heavy dutch oven pot to medium heat. Add the bacon and cook until crisp. Add the chorizo and cook for another 5 minutes. Add all of the fresh peppers, garlic, whole guajillos. Cook for 6 to 8 minutes. 3. Drain the beans and add to the pot. Add all of the remaining ingredients to the pot, minus the salt. Stir well and bring to a boil. Reduce the heat to a simmer, covered ¾ of the way and continue cooking for 2 to 2½ hours or until the beans become tender. 4. I like to add the salt at the end because there are ingredients that already contain salt in the recipe. And also because my Dad always told me not to add salt to the beans until they were almost done, for a soft bean. At this time you could adjust the seasonings if you like, adding more or not. Remove the guajillo chile peppers before serving. Yields up to 8 servings. Note: As with any recipe you can adjust how spicy you want to make it, by adding or taking peppers away from the ingredients.