4 Savory Recipes for Your Next Potluck Party

These dishes are made even more delicious with pork and beans.

CREATED WITH HUNT'S

'Tis the season for holiday gatherings! If you still don't know what to whip up for the next potluck party, here are four dishes you can bring to different parties and reunions.

One common ingredient makes these dishes extra festive: pork and beans. The following recipes make use of Hunt's Pork and Beans, made from high-quality Great Northern Beans and real pork bits. And with its rich, thick, and sweet tomato sauce, Hunt's Pork and Beans elevates a humble dish and makes it special enough for a holiday feast.

 

Three-Bean Beef Stew

Prep time: 1 hour and 15 minutes

Makes 6 servings

 

1 kilogram beef, cut into 1-inch cubes

1/2 cup all-purpose flour

1/4 cup oil

1 red onion, peeled, sliced

2 cloves garlic, peeled, sliced

1 beef bouillon cube

1 tablespoon tomato paste

1/2 cup garbanzos, drained

1/2 cup frozen green peas, thawed

1/4 cup black beans, drained

1 can (390 grams) Hunt's Pork and Beans

3 cups water

Salt and ground black pepper, to taste 

 

1 Season beef generously with salt and ground black pepper. Toss beef cubes in flour. In a pressure cooker over medium-high heat, heat oil. Sear beef cubes on all sides in batches, transferring beef to a bowl for each batch. Set aside.

2 In the same pot, add and sauté garlic and onions until cooked. Add beef cube and tomato paste, and stir to dissolve beef cube. Return beef to the pot; stir. Pour enough water to cover beef, and bring to a boil. Cover and lock lid. Pressure-cook for 45 minutes or until beef cubes are tender. Release pressure before opening lid.

3 Add garbanzos, green peas, black beans, and Hunt's Pork and Beans, and cook until heated through. Simmer until sauce has thickened. Season with salt and ground black pepper to taste. Serve while hot with steamed rice.

 

Chicken and Bean Casserole

Prep time: 1 hour

Makes 8 servings

 

6 strips bacon, roughly chopped

6 chicken breast fillets, skin on

1 tablespoon salt, or to taste

1 teaspoon freshly ground black pepper, or to taste

1 teaspoon ground cumin, divided

1/2 teaspoon dried rosemary leaves (1 sprig fresh rosemary)

1 small white onion, peeled, chopped

1 tablespoon tomato paste

1 tablespoon all-purpose flour

1/2 cup water

2 cans (390 grams each) Hunt's Pork and Beans

1 cup kangkong leaves, loosely packed, rinsed

Oil, as needed 

 

1 Place a sheet of plastic wrap on a chopping board. Place a fillet, skin side down, on the plastic and fold it over to cover the chicken. Using the flat side of a meat mallet and concentrating on the thickest part of the breast, pound the chicken breast until 1/4 inch thin all over. Transfer flattened chicken to a plate, and repeat with remaining chicken breasts. Season chicken breasts generously with salt and black pepper, or to taste, and a pinch of cumin and rosemary each. Set aside.

2 Heat a large cast iron pan over medium-high heat. Add and cook bacon until crispy. Transfer to a plate, reserving bacon fat for use later.

3 Heat enough bacon fat and/or oil to cover the bottom of the pan. Once hot, place 2 chicken breasts, skin side down, onto the hot pan. Sear until the skin is browned and crispy. Flip and cook the other side until cooked through. Transfer to a plate. Repeat with remaining chicken breasts. Set aside.

4 In the same pan, add onion. Cook until softened. Add and stir in tomato paste. Sprinkle with flour. Stir to coat. Pour in water and pork and beans. Stir to mix, and bring to a simmer. Stir in kangkong leaves. Season to taste with salt and pepper to taste.

5 To serve, transfer beans into a serving dish. Chop chicken into strips. Top beans with chicken, and serve while hot.

TIP: You can use the cooked bacon as topping, too!

 

Beefy Bean Lasagna

Prep time: 1 hour

Makes 8 servings

 

6 strips bacon, chopped

1 medium red onion, peeled, sliced thinly

3 cloves garlic, peeled, chopped

1/2 kilogram ground beef

2 packs (70 grams each) tomato paste

2 cans (390 grams each) Hunt's Pork and Beans

12-16 sheets lasagna sheets

2 1/2 cups mozzarella cheese, shredded finely, divided

1/2 cup fresh Parmesan cheese, shredded finely, divided

Salt and ground black pepper, to taste 

 

1 Preheat oven to 350 degrees Fahrenheit.

2 In a large sauté pan over medium heat, cook bacon until crispy. Transfer to a plate. Sauté onion and then garlic in bacon fat until both are softened. Add ground beef, and cook until opaque and cooked through, breaking up the mince as needed. Remove excess fat from the beef mix.

3 Add and stir tomato paste with beef. Dump in Hunt's Pork and Beans, and stir to mix. Season mix with salt and ground pepper. Bring to a boil, and then simmer. Take off the heat, and set aside.

4 To assemble: Scoop just enough beef mixture to cover the bottom of a 9-inch square baking dish. Place a layer of pasta, breaking sheets as needed to cover the entire surface. Cover layer with beef and then with a quarter of the mozzarella. Sprinkle with a quarter of the Parmesan. Place another layer of lasagna sheets. Top with beef then cover sauce with mozzarella and then Parmesan. Cover sheets with more beef. Cover with the last of the lasagna sheets, the remaining beef, bacon, and remaining mozzarella and Parmesan cheese evenly on top.

5 Bake in the preheated oven 20 minutes or until the mixture is piping hot and mozzarella on top has melted and has browned. Cut into squares, and serve while hot. 

 

Cheesy Bean Sticks

Prep time: 50 minutes

Makes 6 servings

 

1 tablespoon oil

1/2 pork bouillon cube

2 tablespoons all-purpose flour

1 can (390 grams) Hunt's Pork and Beans

1 block (175 grams) quick-melt cheese, grated

6 tablespoons powdered milk

1/4 teaspoon cracked black pepper, or to taste

12 small lumpia wrappers

Oil, for deep frying

Mayonnaise, to serve

Ketchup, to serve

 

1 In a saucepan over medium heat, heat oil, and then add bouillon cube. Dissolve in oil.  Pour in pork and beans. Sprinkle in flour, stirring to mix. Stir until thickened. Remove from heat.

2 Transfer bean mixture to a large bowl. Add cheese, powdered milk, and black pepper. Stir with a wooden spoon until a dough-like mixture forms.

3 To assemble: Place a lumpia wrapper on a cutting board. Place a heaping tablespoonful of the bean mixture onto its center, spreading out mixture along the length of the wrapper. Roll mixture in the wrapper, folding the sides inward halfway to close the ends. Dampen the wrapper's far edge with water and roll closed. Repeat with the remaining mixture and wrappers.

4 To serve, heat oil for deep frying, and quickly deep-fry sticks until golden brown and crispy. Drain on paper towels, and serve immediately with mayonnaise and ketchup as dips.

This article was created by Summit StoryLabs in partnership with Hunt's.
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