Pork n Beans Recipe Review

[AnonCooks]

I was curious if this recipe I wanted to make would be any good. I used the sauce from my Beef Pepper Stew recipe and tweaked it a bit. Also if anyone asks the reason why I have cows feets as an optional part to eat is because I just like them they taste good to me thats all. Anyway heres the recipe. Hope to hear feedback Thanks.

Pork n Beans​

Sauce

- 2 32oz cans of Italian style plum tomatoes

- 8oz sun dried tomatoes

- 4 vidalia onions (caramelized with merlot and butter added at the end)

- 1 to 1.5 Red La Rouge Pepper[4088] (Depending on Size)

- No Salt Chicken Bouillon

- Beef bone broth (Cows Feet and Marrow Bones)

-Garlic Cloves

- Fresh Herbs (thyme, rosemary, oregano, sage) or Italian seasoning

- Garam Masala to your liking

- 1 Cup of Brown Sugar

- Water

- Parmesan Rind (Optional)

Contents

- 2 or 3 Packages of Bacon

- 2 Cans of Navy Beans

- 1 Can of Butter Beans

- Cows Feet (Optional)

 

[dragnlaw]

Never having made Pork & Beans I'm afraid I can't comment but it does sound rather good.
Once everything is together do you bake in the over? for how long?

 

[AnonCooks]

Never having made Pork & Beans I'm afraid I can't comment but it does sound rather good.
Once everything is together do you bake in the over? for how long?

I don't have much experience making pork n beans since most of the time I've just opened a can of it and threw it in the microwave or the stove when adding bacon or salt pork and cow feet. I would probably just go the stove top method but I'd be open to trying the oven if there's a good reason for it

 

[dragnlaw]

Have no reason, it's just what I've heard. Or using a slow cooker. But I'm pretty sure there are a few here who do make beans. Someone should be along to say how they do it.

Are cows feet easy for you to get? I think I've only seen pigs feet in the markets here, although I guess one could ask.
Is it the flavouring of them? Or is there meat still on them, like ox-tails? I imagaine they must be full of collagen.

 

[AnonCooks]

Have no reason, it's just what I've heard. Or using a slow cooker. But I'm pretty sure there are a few here who do make beans. Someone should be along to say how they do it.

Are cows feet easy for you to get? I think I've only seen pigs feet in the markets here, although I guess one could ask.
Is it the flavouring of them? Or is there meat still on them, like ox-tails? I imagaine they must be full of collagen.

They just taste gelatinous and good to me. For me at least there easy to get since I work at a grocery store and can buy a whole case of them from the meat manager if I want.

 

[pepperhead212]

If those are 2 or 3 lb packages of bacon you are referring to (or even 12 oz packs), that seems like an awful lot of bacon for just 3 cans of beans! Unless you're talking about those commercial sized cans restaurants use, and even then, a pound in one of those cans would seem like a lot. Otherwise, I like the sound of the seasonings.

 

[dragnlaw]

Oops, missed the quantity of bacon, nice catch pepperhead.

 

[bethzaring]

This method comes from my Hispanic relatives who thrive on "pinto beans". I simmer the beans, vegetables, and ham bone, for 5 hours on low on the stove top in a large stock pot. Full ingredient list: dry pinto beans, large meaty ham bone, onions, garlic, carrots, green chiles, chile powder, s&p to taste. After the beans are done, add 8-to 16 ounces of tomato sauce, stir in, then mash some beans with a potato masher. This recipe is the definition of "pinto beans".

 

[AnonCooks]

If those are 2 or 3 lb packages of bacon you are referring to (or even 12 oz packs), that seems like an awful lot of bacon for just 3 cans of beans! Unless you're talking about those commercial sized cans restaurants use, and even then, a pound in one of those cans would seem like a lot. Otherwise, I like the sound of the seasonings.

I never thought about it for content proportioning but I guess you got a point. I just want to have my pork n beans actually contain chunks of pork unlike the commercially made ones that either don't or have some small little piece put in. I can always double the amount of canned beans to 4 cans of navy and 2 cans of butter beans.

 

[jennyema]

If those are 2 or 3 lb packages of bacon you are referring to (or even 12 oz packs), that seems like an awful lot of bacon for just 3 cans of beans! Unless you're talking about those commercial sized cans restaurants use, and even then, a pound in one of those cans would seem like a lot. Otherwise, I like the sound of the seasonings.

Actually most of the ingredients seem like way too much for 2 cans of beans… e.g., 4 whole onions and 64 ounces of canned tomatoes

 

[AnonCooks]

Actually most of the ingredients seem like way too much for 2 cans of beans… e.g., 4 whole onions and 64 ounces of canned tomatoes

If I could defend the onions they are going to shrink a lot since they are going to be caramelized. Also I have a typo in the ingredients. It's 35oz not 32oz.