Saturday, July 8, 2017

Stovetop Pork and Beans

Stovetop Pork and Beans - An unbaked, baked bean recipe, made with navy beans, onions, jalapeno, bacon, brown sugar, and prepared on the stovetop.

Stovetop Pork and Beans

It was just The Cajun and me for the 4th of July this year, so I kept things very simple. Smoked rib chops from Corky's, warmed on the grill, my classic potato salad, no husk microwave corn on the cob and these unbaked baked beans.

I call them that because it's essentially my baked beans recipe, without baking it, and using canned navy beans - sort of a semi-homemade, stovetop pork and beans, that I enjoy serving as a side dish anytime.

Honestly, after that tropical storm passed through here recently, and all the rain moved out, the heat and humidity have been on like a sauna down here. I wanted some baked beans for our meal, but was still tending to cleaning up things outside as I could, and it was just too hot to even think about turning on the stove.

I like mine with a little fire so I use jalapeno, hot sauce and Cajun seasoning. You can make your own adjustments far as that goes. No step by step pics this time - heck I barely remembered to get a picture of it on a plate! Which brings me to this.

I've come to the conclusion that I'm not really much of a "food blogger" y'all, so you might just see more single picture posts like this. Hey... I might actually manage to get more things posted!

You see, there's a whole generation of 30-somethings-rounding-the-corner of 40-something guys and gals, who apparently are the real deal, and, frankly, I ain't about to try and keep up with those young-uns at my age! Nope. I'm just a home cook. One who enjoys the process of cooking and I happen to have a corner on the internet where I share what I do. Most of y'all seem to enjoy that, and I get the loveliest notes from you. Thank you for that.

Others, usually one time passerbys, well, maybe not so much, like the snarky fella from Florida via Ohio, who just this very moment wrote me the nastiest note about my crab gumbo of all things. Bless his heart. You really can't hardly mess up a gumbo, and I know it's a good recipe, but some folks apparently think that if something doesn't turn out, it's automatically the fault of the recipe and not potentially something they did or didn't do. I know better, and thankfully folks like him are very few and far between.

So, if you enjoy my recipes, I'll be here doing what I have done since 2009, though maybe in a more abbreviated form some of the time.

If you're looking for all that other stuff, like speedy videos and fancy magazine styled photos shot with high dollar camera equipment and a wide variety of props (can't afford it), or somebody who posts weekly menu plans (rare for me to plan anything ahead, much less a whole week!), or coordinated meal plans (though I tried to participate in one of those meal plan Mondays open to "all bloggers," but promptly got banned by a popular southern blogger who hosts, for no other reason except that she does not like me) or coordinated roundup posts with a dozen other blogger's similar recipes (though I do appreciate those of y'all who do include my blog in yours!), or posting seven times or more in a week (too busy with grandkids and enjoying my "retirement!"), then... well, I guess I'm not the right gal.

But if you like good country cooking, mostly from scratch, mixed with a little chat and a few southern style hissy fits thrown in, well... I just might be that gal, so I'll keep on keeping on so long as y'all want me to.

This stovetop pork and beans recipe halves nicely, which, in fact, is what I did for us! Here's how to make it.

For more of my favorite bean and southern pea recipes, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!



Yum

Recipe: Stovetop Pork and Beans - Unbaked Baked Beans

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 30 min | Yield: About 10 servings

Ingredients
  • 6 slices bacon, chopped
  • 1-1/2 cups chopped onion
  • 1/2 cup chopped jalapeno or green bell pepper
  • 6 (15 ounce) cans navy beans, drained but not rinsed
  • 1/2 cup chili sauce
  • 1/4 cup barbecue sauce
  • 2 teaspoons yellow mustard
  • 1/4 cup brown sugar
  • 1/4 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1/2 teaspoon hot sauce, or to taste, optional
  • 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
Instructions

Cook bacon in a soup pot until fat is rendered, but not crisp. Add the onion and jalapeno or bell pepper and cook until softened. Stir in all of the remaining ingredients and bring to a boil. Reduce to low simmer, cover and let cook on the stovetop for 30 minutes, or to desired consistency, stirring occasionally. Do not bake. Taste and adjust seasonings. May halve for a smaller quantity.

Cook's Notes: I like Heinz Chili Sauce which is a tomato based product, containing tomato puree, onion, garlic and other seasonings. Plain ketchup or all barbecue sauce may also be substituted.

Source: http://www.deepsouthdish.com

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Posted by on July 8, 2017

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46 comments:

  1. Mary, I too am a home cook and while I enjoy watching chefs prepare a restaurant worthy meal, we home cooks feed the world and the chefs too when they are at home. Love your recipes and refer to them often.
    Honey, if you just shared the recipe and said "hi" I'd be tickled pink!
    Keep on doing what you want and if others don't like it, they can get off the front porch.

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    Replies
    1. Aw, thanks so much Regena! Sometimes those naysayers can be a little discouraging.

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  2. Mary, Another home cook here! Love what you do and the recipes you share. Do what you love and want to do. Life is too short to put up with the naysayers. Bless their hearts...

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  3. Love your recipes, please keep them coming. I don't need a lot of fancy pictures to enjoy your blog. Thanks for what you do.

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  4. Love your recipes, please keep them coming. I don't need a lot of fancy pictures to enjoy your blog. Thanks for what you do.

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  5. I love the idea of just taking a photo of the finished recipe. I'm old school, too and just like to see one photo of what I'm making to get my mouth watering. I tend to scroll through all the "in process" photos that those young food bloggers take. I know how to dump things into a bowl and stir - don't need a visual picture of that. ;) I look forward to every recipe you post because it's always something that I want to eat. Thanks for everything you do!

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    Replies
    1. Thank you! You'll probably see a few of the step by step on occasion, but lately I haven't really been in the mood for all of that picture taking!! It's handy for some readers who are just learning their way around the kitchen, so I'll still try to do them when I think it will help.

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  6. I love your recipes! That is what I am looking for, not all of the pictures. Please just keep on keeping on. I thought you were going to say that you weren't going to blog anymore and it set me back for a minute or two! I'll take good recipes over fancy pictures anytime!

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  7. What an excellent idea. No need to heat up the house with the oven unless you're using the oven anyway!

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  8. I love your blog because iam a home cook and i always refer to your blog when iam looking for a recipe.All i can say is keep up the good work girl friend.

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  9. I love your site and how you share your recipes. Everything's perfect just the way it is. Thank you for all your great recipes and tips!!

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  10. Keep on doing what you do! When I need a "go to" recipe, I look to your recipes. (I made your baked beans to take to a potluck the other day - not even a spoonful for me to take back home!) I have many of your recipes - too numerous for me to try to list. Thanks girl!

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    Replies
    1. You're welcome Kat - thanks so much for the love and support!

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  11. We're here to stay! Don't worry about the ugly people that pop in just to be critical. And those beans will be simmering away as soon as I'm done typing! Yum! My Mom is British so we had "Baked Beans on Toast" growing up and that's exactly how I plan on having your beans for lunch. Thanks for sharing!

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  12. Oh Mary, you & your blog site are just fine. You really don't need anybody's approval. I usually come to your site when I'm just out of ideas what to make for dinner & you always have a great inspiring idea. So I usually adapt the recipe to what I have on hand anyway so I don't need a bunch of pictures & directions...just inspiration. Thanks for your hard work.

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  13. Hello Mary! I just want to ditto all the nice comments about you and your blog...You just keep doing what you do the rest of us are enjoying the fruits of your efforts!!! Some people just gotta hate and that is such a shame. They must be very unhappy. Their nasty comments have nothing to do with you they just reflect their own unhappiness. Thank you and God bless you!

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    Replies
    1. So true Mrs. C.! Thank you for such a sweet, kind note!!

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  14. Love what you do & no matter how you do it.....keep it up. Ignore those pesky grouchy complainers (who needs them)! Looking forward to more great recipes from your kitchen!

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  15. These are so good. Just made them they are simmering. I then came back and was reading your post about someone messing up your recipes then blaming you. :-). I made recipe as directed so good but then I thought I'll add a little more bbq sauce....should have left them alone...as directed was so good now a little too sweet. Oh well they will be eatin. Thank you for some great recipes and keep lovin on those grand babies.

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    Replies
    1. I'm sure they're good anyway! Thanks for the sweet comment!!

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  16. Pictures, no pictures, just keep the recipes coming. You are my go-to Gal when I want real food for real people. I have no illusions I COULD making something Gordon Ramsey would like, But your recipes have put a smile on the wife and families face and that all that matters. GOD bless you for what you do!

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    Replies
    1. Thank you so much Richard - this made me smile!!

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  17. Tried to comment then my computer went all wonky. Anyway what I wanted to say is we aren't going anywhere, love you and your blog, however you want to do it. Just keep being you. I appreciate you and all that you share. Some people really want to work that last nerve. Enjoy your life!!

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  18. Mary, you are a true southern belle. Do not change a thing. Don't worry about the other bloggers , they are just a flash in the pan. You girl are the real deal and know how to cook real food. I love reading about you and the Cajun and the fun stuff you do. I love reading about a new gadget you have discovered. I treasure your cookbook as one of my favorites. I love your humor and whit. I am addicted to Slap Ya Mama seasoning and just like your cooking, you have just the right amount of spice. I wish we were neighbors because you'd be my best friend. God Bless You.

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    1. Oh my goodness Pat! I need to hug your neck. Wish you were my neighbor too!! Thank you so much for your sweet, kind words today. You made my day!!

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  19. Love you bunches and all your recipies and all the products you show us! Have bought a few of those.

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  20. I come to this site because it doesn't have the things you spoke of. I have watched my favorite blogs change, and as a result, I stopped visiting the sites. If it ain't broke, no need to fix it. I have also made your gumbo (my first attempt and only recipe I use), with your potato salad, and it is always gone in a flash. Please don't change!

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  21. Mary, yours was one of the first blogs I followed and I love your cooking and posts. I also do follow some of the more "fancy" bloggers just for fun and entertainment value, but when I'm looking for something to ACTUALLY cook- I look to your site and a few select others that are for home cooks. Keep on keeping on- there are those of us that appreciate actual home cooking sites and I would really miss you if you threw in the tea towel! :)

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  22. Mary, I love your blog just the way it is!! I like that you have down home, Southern recipes -- it's what I grew up on, although minus the Cajun flair, which I just love! -- instead of trendy recipes. Also, although I admire the talent and hard work that goes into some of those beautiful pictures out there, I don't think they're necessary. Your blog is perfect and is the main food blog that I follow.

    I have always thought about starting my own food blog, but the number one thing that holds me back is the photography. I'm actually younger than the group that you mentioned and can't keep up myself. Maybe I'll just say "screw it!" and do a blog anyway. :)

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    1. Thank you so much Linda! Food blogging has certainly become super competitive from when I started where it was just mostly people like me sharing what we usually cook for our family. There is a lot of competition for those advertising dollars from folks who visit. It's gotten a bit too trendy for me too. I rather like just sharing the foods that I am making and not forced recipes. I don't get out and about much to other blogs except to look for some things to share on my Facebook page, but I find a lot of things just odd. Though I may do something different every once in awhile, I'm a simple gal I guess. Thanks so much for your support!

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  23. Oh, Mary! Your blog makes me so happy! I used to subscribe to a lot of cooking blogs, but eventually unsubscribed. Why? Meal plan & meal prep. And so many blogs are so image-heavy that I can't even get them to load on my computer. I adore reading your stories about the Cajun and grandkids, your car, your garden or shopping, etc. I've thought about starting my own blog, but didn't want to have to take all those pictures. You give me inspiration! Thank you for being who you are.

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  24. Just now getting around to this recipe. my hubby could eat me out of house and home buying Van DeCamp's Pork and Beans! Sometimes, when I haven't stocked up from a sale, he'll pay just about anything for a can. Now, if I can even get close to those, YIPPEE!
    Mary, Darlin' Honeychil', beg to differ with you. Don't you go listenin' to anyone telling you you are not a blogger! You are one of the best! Don't be thinkin' about those young'uns with their fancy camera stuff. You've got experience and wisdom on your side. Now, if you are not having fun with this anymore, that's another color of horse.
    I've made a lot of recipes out of cookbooks, and a lot in the last 15 years from the Internet. I promise you, your recipes are nearly fullproof. I'm getting rave reviews from my family all the time. Those young'uns? half the time their recipes are a flop. They left a hint or tip or step out, or they use such Kooky ingredients, I end up with a gazillion bottles of stuff in my fridge, and no one liked the first recipe with that stuff. I will love you forever - as an online friend - just for turning me on to a cooked cabbage recipe I can like, Slap Yo Mama, Fasta Pasta, and your biscuit tips alone! Just last night Hubby declared I must continue making your baked bean medley recipe until he'd dead. This is the man that only ate, yup, Van De Camp's P&B. Not to mention I'm now addicted to pink jello salad. (grin)
    I know I've written a time or two when something went wrong, but never once did I believe it was you fault or your recipe's fault - I KNOW I did something wrong, and I write asking you, the expert, if you can tell what that was. Because your recipes are that good.
    FYI: a freezer recipe cookbook, I'm hoping you'll do one? with tips on how to best use one.

    Oh, and BTW, sounds like you and I have kitchens equally cluttered. 13 years ago, we downsized to a kitchen 1/4 the size of the last one. To this day it just don't work...

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  25. Oh, and in case they forgot, us Baby Boomers are STILL that elephant moving through the python's tummy on their marketing charts. And we love your kind of cooking. So do our kids, and our grandkids. And we all buy products. (smiling) I used to be in charge on a computer marketing department back when the mid 90s and the Internet was still young. You tell them you have a strong niche market in one of the largest segments of the USA population, the one with the most disposable income!

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