Eating healthy doesn’t necessarily mean you have to give up all of your favorite food. You just have to be more mindful when it comes to the ingredients that you choose and the amount of food that you eat every day.
Don’t give up your favorite comfort food just yet. We made some tiny tweaks to make it lighter without taking away the ingredients you love.
All three recipes have one common ingredient that makes them tastier: Hunt’s Pork and Beans, made from high-quality Great Northern Beans and real pork bits. With its rich, thick, and sweet tomato sauce, Hunt’s Pork and Beans makes a healthy dish taste just as delicious as an indulgent treat.
Stuffed Tomatoes
Prep time: 50 minutes
Makes 4 servings
4 large salad tomatoes
5 slices bacon, chopped
1 medium red onion, peeled, chopped
3 cloves garlic, peeled, minced
1 230g pouch Hunt’s Pork and Beans
1 cup sweet kernel corn, drained
1/2 cup diced tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon Spanish paprika
1 cup cheddar cheese, grated
1 cup day-old rice
Salt and ground black pepper, to taste
1 Preheat oven to 350 degrees Fahrenheit. Cut tops off tomatoes. Reserve and set aside tops. Scoop seeds and center out from tomato. Discard seeds. Chop up centers and reserve. Place on a baking sheet and set aside.
2 In a medium sauté pan, cook bacon over medium heat until fat is rendered and crispy. Remove bacon from pan. Add and cook onion until softened. Add garlic and cook, stirring, until fragrant. Add reserved tomatoes, corn, Hunt’s Pork and Beans, cumin, and paprika; stir. Bring to a boil, then let simmer until any liquid has reduced by half. Season with salt and ground black pepper to taste.
3 Remove from heat, and stir in cheese and rice. Scoop into prepared tomatoes. Roast in oven for 20 minutes or until tomatoes are softened and mixture bubbles. Remove from oven and top with parsley. Serve while hot on the side with pork chops.
Beans and Veggie Salsa
Prep time: 20 minutes
Makes 6 servings
1 can (390 grams) Hunt’s Pork and Beans, drained, sauce reserved
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 tsp. sriracha, or to taste
1 pack (100 grams) black beans, drained, rinsed
1 cup sweet corn kernels
1/4 cup jalapeños, chopped (optional)
1 ripe mango, diced
2 tablespoons fresh cilantro leaves, chopped
Salt and ground black pepper, to taste
1 In a jar with a lid, shake Hunt’s Pork and Beans sauce, olive oil, vinegar, sriracha, and salt and pepper to taste until emulsified. Set aside.
2 In another large bowl, toss together pork and beans, tomatoes, black beans, corn, jalapeños (if using), mango chunks, and cilantro. Pour in dressing and toss to coat. Season with salt and pepper to taste. Chill overnight or until ready to serve. Serve with grilled tuna or chicken fillets.
Beans, Beef, and Tomato Rice Stew
Prep time: 30 minutes
Makes 6 servings
2 tablespoons cooking oil
1/4 kilogram ground beef
1 small white onion, peeled, finely chopped
1 small carrot, peeled, chopped
3 cloves garlic, peeled, finely minced
1/3 cup tomato paste
1/4 teaspoon red pepper flakes, to taste
1 beef bouillon cube
1 can (175 grams) Hunt’s Pork and Beans
1 cup cabbage or lettuce, chopped
2 cups water
1/2 cup frozen green peas, thawed
2 cups brown rice
Fresh parsley, chopped, to serve
Parmesan cheese, grated, to serve
Salt and ground black pepper, to taste
1 In a large pot over medium heat, heat oil. Add onion, and cook until translucent. Add garlic.
2 Stir in tomato paste, and cook, stirring. Sauté carrots and green peas until softened. Stir in bouillon cube.
3 Add beef in one layer. Sear until browned on the bottom, then crumble meat and cook thoroughly. Drain any excess fat (reserve for another use if desired). Add water and let it boil.
4 Stir in brown rice, pork and beans, and red pepper flakes. Season beef lightly with salt and ground black pepper to taste. Add cabbage. Ladle into bowls and top it off with parmesan cheese and parsley. Serve while hot.
