361 pork bean recipes

Mexican frijoles from scratch: dried pinto beans soaked, then slow-simmered with smoky salt pork or ham hock, onion, garlic, chili powder and cumin until thick and creamy. The classic pot of beans.

New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage.

A three-meat, no-bean chili loaded with ground beef, pork, and hot Italian sausage simmered with Mexican beer and V8 juice. Florida-style heat that feeds a crowd.

Hearty Texas-style chili with beef and pork, slow-simmered with cumin, oregano and cayenne. No beans, just meat and bold spices.

Mee Krob (Thai crisp fried noodles) loaded with pork, chicken, and shrimp, bean sprouts, and a sweet-sour-salty sauce. A crunchy one-wok showstopper from Thailand.

No-bean chili with a veal, beef, and pork blend simmered in canned tomatoes with chili powder, cumin, and a splash of red wine vinegar. Texas-style heat in 80 minutes.

A Texas-style no-bean chili with cubed beef round and pork loin slow-simmered in beef broth, tomato sauce, and a bold blend of chili powder, cumin, and paprika. Fork-tender meat, big flavor.

Southern-style green beans simmered low with smoked turkey wing, onion, garlic, and red potatoes. Pork-free soul food classic with deep smoky flavor.

Slow cooker black-eyed peas with salt pork, garlic, and oregano. Overnight soak, then low and slow cooking for tender beans with Mexican flair.

Vegetarian mu shu tofu with shiitake mushrooms, napa cabbage, bean sprouts, five spice, and plum sauce, rolled in whole wheat chapatis. A plant-based spin on mu shu pork.

Guisado rico, a Mexican pork stew with roasted loin simmered in green chiles, tomatoes, beer, and chicken broth. Served in bowls with cilantro, refried beans, and warm tortillas.

Chicharron en salsa verde features crispy pork rinds simmered in a tangy tomatillo and serrano chile sauce until tender. A classic Mexican comfort dish served with warm tortillas and refried beans.

Texas-style beanless chili with cubed pork loin and beef brisket braised in beer, tequila, and triple cumin, thickened with masa harina. Six pounds of meat, no beans, all heat.

Ma-po tofu, silky bean curd and ground pork simmered in a fiery sauce of fermented chili and ginger, thickened glossy and finished with sesame oil and scallion. The Sichuan classic, hot, spicy and tender.

Texas-style competition chili with cubed beef, pork, beer, mole, and masa harina. Slow-simmered for three hours with bold spice and no beans. Built for heat lovers.

Liang Ban Rou twice-cooked pork belly simmered until tender, then stir-fried with chili bean sauce, garlic, ginger, and scallions. A classic Sichuan dish with bold heat.