Cowboy's Pork And Beans Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
Main Ingredient

Ingredients

 Bacon slab1 1⁄2 Pound
 Onion1 Large
 Oil2 Tablespoon
 Garlic2 Clove (10 gm)
 Chili powder1⁄4 Teaspoon
 Molasses2 Tablespoon
 Vinegar1 Tablespoon
 Powdered mustard1⁄2 Teaspoon
 Tomato ketchup2 Tablespoon
 Chicken broth1 Cup (16 tbs)
 Canned beans32 Ounce (Navy Or Other White, Two 16 Ounce Cans)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4704 Calories from Fat 3063

% Daily Value*

Total Fat 335 g514.7%

Saturated Fat 113.1 g565.5%

Trans Fat 0 g

Cholesterol 540 mg

Sodium 8468.2 mg352.8%

Total Carbohydrates 251 g83.8%

Dietary Fiber 52.2 g209%

Sugars 40.7 g

Protein 158 g315.2%

Vitamin A 7.6% Vitamin C 55.6%

Calcium 58.2% Iron 106.7%

*Based on a 2000 Calorie diet

Directions

Preheat the oven to 425°.
Cut the bacon into 1/2 inch pieces, discarding any bones.
Place in roasting pan with no extra fat.
Cook in the oven for about 20 minutes till crisp and golden.
Meanwhile, peel and finely chop the onion.
Heat the oil in a flameproof casserole and fry the onion till transparent.
Peel and crush the garlic and add to the pan with the chili powder.
Fry, stirring, for 2 minutes.
Stir in the molasses, vinegar, mustard, ketchup and chicken broth.
Bring to a boil, season and simmer for 5 minutes.
Drain and rinse the canned beans and add to the sauce.
Remove the bacon from the oven and reduce the temperature to 350°.
Add the bacon pieces to the beans with 1 tbsp of the fat from the pan.
Put the casserole in the oven and cook for about 15 minutes, stirring once till liquid is reduced by half.
Taste and adjust the seasoning, then serve immediately with a tomato and onion salad and crusty bread.
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