Type what you have

Ingredients

• ✓ salt pork
• green bean
• potato
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Layer green beans and potatoes in the bottom of a slow cooker. Add just enough water to barely cover. Top with salt pork.
3. 3 Cover and cook on Low until tender, 6 to 8 hours.

By Jesi A

Ingredients

• ✓ salt pork
• water
• salt
• collard green
• cider vinegar
• sugar

Instructions

1. 1 Place the pork, water and salt in a medium size pot. Bring to a boil over medium high heat. Skim off any fat that rises to the top. Reduce temperature to low and let simmer for 30 minutes.
2. 2 Meanwhile, prepare greens. Discard damaged or yellow parts of leaves. Cut away the tough ends from each leaf. Place greens in a colander, and wash thoroughly until rinse water is clear of dirt. Fold each leaf in half at its center vein, fold over once or twice more, then cut in half.
3. 3 Stir prepared greens into the simmering liquid. Let simmer all together for approximately 1 hour over low heat. Ladle into shallow bowls, and add sugar and cider vinegar to each bowl. Serve.

By Brad

Ingredients

• ✓ salt pork
• great northern bean
• onion
• molasses
• black pepper
• hot mustard
• butter

Instructions

1. 1 The bean hole should be 2 1/2 to 3 feet deep, depending on your pot. The hole should be big enough around to have a 6 inch space between the pot and the edge of the hole on all sides. To help hold heat, put some old tire chains or stones in the hole before starting the fire.
2. 2 Start the fire and keep it filled with good dry hardwood. Let it burn for about 3 hours. The hole should be at least 3/4 full of hot coals. After the fire has been going for about an hour, place the beans in a large pot, on the stove with water to cover. Bring to a boil and cook until skins roll back when you blow on them, about 45 minutes. Watch closely, because they will get mushy if left too long.
3. 3 When the hole is ready, cut the salt pork in to 2 inch wide and 1/4 inch thick slices. Place them into the bottom of the bean pot. Peel and cut the onions in half; lay them on top of the pork. Pour the beans and their liquid into the pot, then mix in the molasses, black pepper and dry mustard. Slice butter and place on top. Add enough boiling water to cover the beans by one inch. Cover the top of the pot tightly with aluminum foil so that it goes down over the sides by at least 2 inches. Place lid onto bean pot.
4. 4 Before putting the pot into the hole, remove about 1/3 of the coals using a shovel. Remove and discard any burning pieces of wood. Place the bean pot into the hole, and put the coals from the hole back in around the sides and over the top of the bean pot. Now start filling the hole in with the dirt, packing it down with your feet as you go. You should end up with about 2 feet of dirt covering the pot. Cover the place where the beans are buried with a tarp or piece of metal to keep out rain.
5. 5 Let the beans stew overnight in their bean hole. Carefully dig them out the next day and enjoy!

By HJARVEYGEE

Ingredients

• ✓ salt pork
• great northern bean
• water
• onion
• molasses
• brown sugar
• mustard
• black pepper

Instructions

1. 1 The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight.
2. 2 In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.

By creamcheese5

Ingredients

• ✓ salt pork
• collard green
• onion
• egg white
• salt
• pepper
• canadian bacon
• whole-grain bread
• cheddar cheese
• chive

Instructions

1. 1 Place collards, onion and salt pork in a large saucepan. Cover with water and cook over medium heat, until greens are tender (about 15 to 20 minutes). Drain, discard pork, reserve the greens and onions and set aside.
2. 2 Spray a nonstick skillet with cooking spray. Heat skillet over medium high heat and add egg whites. Season with salt and pepper to taste and saute all together, stirring constantly until done to taste.
3. 3 Meanwhile, spray another nonstick skillet with cooking spray and heat over medium high heat. Saute Canadian bacon on both sides until lightly browned. Remove from skillet and drain on paper towels.
4. 4 To Assemble Stacks: Place bread slices on a broiler pan. Top each with 1 slice Canadian bacon and equal portions greens, egg whites and cheese. Broil until cheese bubbles and melts. Sprinkle chives on top and serve.

By Lola

Ingredients

• ✓ salt pork
• chicken
• water
• tomato
• potato
• onion
• corn
• lima bean
• worcestershire sauce
• salt
• black pepper

Instructions

1. 1 Combine salt pork, chicken, and water in a large pot; bring to a boil. Reduce heat to low, cover, and simmer until chicken is tender, about 45 minutes.
2. 2 Remove meat from chicken, chop into bite-sized pieces, and return to pot; discard skin and bones.
3. 3 Add tomatoes, potatoes, onions, corn, lima beans, Worcestershire sauce, salt, and pepper. Simmer, uncovered, stirring occasionally, about 1 hour.

By Rene

Ingredients

• ✓ salt pork
• great northern bean
• onion
• maple syrup
• molasses
• brown sugar
• ginger
• mustard powder
• salt
• black pepper
• water

Instructions

1. 1 Soak the dried beans in a large pot of water overnight, then drain. Refill the pot with water, and bring to a boil. Simmer until beans are tender, about 1 hour.
2. 2 While the beans are cooking, mix together the maple syrup, molasses, brown sugar, ginger, mustard powder, salt, pepper and water. Set aside.
3. 3 Place onion wedges into the bottom of a 3 quart or larger slow cooker. Place salt pork cubes over the onion. Drain the beans, and transfer to the slow cooker. Pour the maple syrup mixture over the beans. If there is not enough liquid to cover the beans, add a little more hot water.
4. 4 Cover, and cook on the Low setting for 10 to 12 hours, or cook on High for 5 to 6 hours. If cooking the beans on High, you will want to check occasionally in case they need a little bit more water. If the beans are too juicy for your liking, leave the lid off for the last 30 minutes to steam off some of the liquid.

By TINAFARRENKOPF

Ingredients

• ✓ salt pork
• chicken stock
• ham hock
• onion
• bay leaf
• white sugar
• red pepper flakes
• collard green
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Add chicken stock, ham hocks, salt pork, onion, bay leaves, sugar, and pepper flakes to a large pot; bring to a boil. Reduce heat to a simmer; simmer for 30 minutes.
2. 2 Add collard greens to the pot; bring to a boil. Reduce heat to a simmer; simmer until greens are tender, about 30 minutes. Season with vinegar, salt, and black pepper.

By THYME4MA

Ingredients

• ✓ salt pork
• pinto bean
• bacon grease
• onion
• celery
• green bell pepper
• black pepper
• chipotle chile powder
• smoked sausage
• bay leaf
• parsley
• thyme
• garlic
• water

Instructions

1. 1 Place the pinto beans into a large container and cover with several inches of cool water. Soak beans 15 minutes; drain and rinse.
2. 2 Heat bacon grease in a large pot over medium-high heat. Cook and stir salt pork in hot grease for 1 minute. Add onion, celery, bell pepper, black pepper, and chipotle powder to salt pork; cook and stir until the vegetables are soft, about 4 minutes.
3. 3 Stir smoked sausage, bay leaves, parsley, and thyme into salt pork mixture; cook and stir until sausage is browned, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
4. 4 Stir beans into sausage mixture and add enough water to cover the beans. Bring to a boil, remove from heat, and transfer beans mixture to a slow cooker.
5. 5 Cook on High for 1 hour. Reduce to Low and cook until beans are tender, adding water as necessary, about 6 hours more.
6. 6 Mash about 1/4 the beans against the side of the slow cooker crock with the back of a heavy spoon. Continue cooking on Low until beans are tender and creamy, 15 to 20 minutes more. Remove bay leaves.

By Tami Hanks Baughman

Ingredients

• ✓ salt pork
• onion
• trout
• light-colored beer
• lemon
• butter
• celery
• chicken stock
• potato
• salt
• black pepper
• heavy cream
• parsley
• chive

Instructions

1. 1 Heat 1 onion, trout, beer, and lemon in a heavy-bottomed pot to a boil; reduce heat to medium and cook until trout easily flakes with a fork, about 15 minutes. Transfer trout to a flat work surface; remove and discard skin. Discard onion, beer, and lemon.
2. 2 Cook salt pork in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Reserve drippings. Drain salt pork on paper towels.
3. 3 Melt butter in the same skillet. Add celery and remaining 1 onion; sauté until almost tender, about 5 minutes. Transfer to the pot. Stir in chicken stock, potatoes, salt, and black pepper; bring to a boil. Reduce heat to medium-low; simmer until potatoes are tender, about 20 minutes.
4. 4 Add trout, salt pork, and heavy cream to the pot; cook until chowder is heated through, about 5 minutes. Garnish servings with parsley and chives.

By Chris Degener

Ingredients

• ✓ salt pork
• parsley
• black pepper
• salt
• dill
• worcestershire sauce
• heavy cream
• clam
• celery salt
• tarragon
• bay leaf
• clam juice
• potato
• garlic
• onion
• celery
• butter

Instructions

1. 1 Melt butter in a stockpot over medium-high heat. Add salt pork, celery, onion, and garlic; cook until softened, about 7 minutes.
2. 2 Add potatoes, clam juice, bay leaves, tarragon, and celery salt; bring to a boil. Reduce heat to medium-low, cover the pot, and simmer until potatoes tender, about 35 minutes.
3. 3 Add clams; simmer, uncovered, for 5 minutes. Add cream, Worcestershire sauce, dill, salt, and black pepper; cook until flavors blend, about 7 minutes more.
4. 4 Off heat, remove and discard bay leaves; garnish with parsley.

By TerryWilson

Ingredients

• ✓ salt pork
• black pepper
• salt
• liquid smoke
• mustard powder
• black pepper
• garlic salt
• paprika
• worcestershire sauce
• balsamic vinegar
• molasses
• brown sugar
• maple syrup
• water
• stout beer
• onion
• water
• baking soda
• navy bean
• pinto bean

Instructions

1. 1 Combine pinto beans, navy beans, and baking soda in a large pot. Add water until level is 2 inches higher than beans. Heat over medium-high heat until boiling. Cook for 5 minutes then remove pot from heat. Set aside to soak for 8 hours.
2. 2 Drain beans, reserving 1 1/2 cups soaking liquid. Place beans in a slow cooker.
3. 3 Place salt pork in a large skillet over high heat; sear until browned, 3 to 5 minutes per side. Remove from the heat, cut into small chunks, and add to the slow cooker.
4. 4 Add onion to the skillet with the leftover pork fat; cook over medium-high heat until translucent, about 5 minutes; transfer to the slow cooker.
5. 5 Combine stout beer, hot water, maple syrup, brown sugar, molasses, balsamic vinegar, Worcestershire sauce, paprika, garlic salt, pepper, mustard powder, and liquid smoke in a bowl. Mix well and pour sauce over beans, pork, and onions in the slow cooker. Add the reserved bean soaking liquid.
6. 6 Cook on Low until beans are tender, about 10 hours. Drain to desired consistency before serving.

By 14th Star Brewing Co

Ingredients

• ✓ salt pork
• navy bean
• water
• molasses
• brown sugar
• salt
• mustard
• black pepper
• onion

Instructions

1. 1 Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and transfer beans to a pot; add enough water to cover beans.
2. 2 Bring water to a boil, reduce heat, cover pot, and simmer until beans are slightly tender, about 1 hour.
3. 3 Mix 4 cups water, molasses, brown sugar, salt, mustard, and pepper together in a bowl until smooth.
4. 4 Mix beans, salt pork, and onion together in a slow cooker. Add molasses mixture and more water to cover beans if needed; stir well.
5. 5 Cook on Low for 8 to 10 hours.

By Sandy Lafleur

Ingredients

• ✓ salt pork
• onion
• potato
• onion
• egg
• all-purpose flour
• olive oil
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Oil a 12x15 inch pan with olive oil.
2. 2 Place salt pork in a large, deep skillet over medium heat. Cook until evenly brown, stirring occasionally. Stir in 1 chopped onion, and continue cooking until onion is tender and lightly browned; set aside.
3. 3 Meanwhile, in a large bowl, combine potatoes and remaining chopped onions. Fill the bowl of a food processor with the mixture, and 1 egg. Process until smooth, then transfer to a large bowl. Repeat until all has been processed. Season with pepper. Stir in the salt pork mixture. Blend in flour gradually to absorb some moisture, but err on the side of less flour.
4. 4 Bake in the preheated oven for 25 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for 1 hour, or until top is evenly browned.

By BOBCHASE

Ingredients

• ✓ salt pork
• fabada bean
• lima bean
• water
• saffron
• serrano ham
• chorizo sausage
• morcilla sausage
• blood sausage
• bay leaf

Instructions

1. 1 Cover beans with ample hot water and allow to stand overnight.
2. 2 Fill a Dutch oven 1/2 full with water and bring to a boil over high heat. Add salt pork, and allow to boil for 5 minutes, then remove. Pour out water.
3. 3 Drain water from beans and place them into Dutch oven. Pour in 10 cups of water, then bring to a boil over high heat. Boil for 15 minutes, skimming and discarding the foam that forms on top. Stir in saffron, salt pork, and diced ham; simmer for 5 minutes. Add the chorizo and morcilla sausages, and cook for 5 minutes more. Skim any foam that forms on top.
4. 4 Reduce heat to low, add bay leaf, cover, and simmer until the beans are tender, 2 to 3 hours, adding water if needed to keep beans moist. Allow beans to stand for 20 minutes off of the heat before serving.

By Mary Beth

Ingredients

• ✓ salt pork
• water
• navy bean
• olive oil
• bacon
• onion
• water
• molasses
• ketchup
• brown sugar
• mustard

Instructions

1. 1 Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse beans with cold water and set aside. Rinse and wipe out the Instant Pot insert and place back into the pressure cooker.
3. 3 Turn on the Instant Pot and select the Sauté function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion; cook until fat begins to render, 1 to 2 minutes. Pour in 1/2 cup water and scrape any browned bits off the bottom. Turn the Instant Pot off.
4. 4 Whisk together molasses, ketchup, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken as they cool. Serve immediately or freeze portions for later.

By France Cevallos

Ingredients

• ✓ salt pork
• onion
• potato
• egg
• salt
• black pepper
• nutmeg
• all-purpose flour
• all-purpose flour
• water
• beef broth

Instructions

1. 1 Fry salt pork with onion in a skillet until salt pork is golden brown, about 10 minutes. Drain fat and set salt pork and onion mixture aside.
2. 2 Mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl; stir 1 cup flour into potato mixture. Sprinkle 1 cup flour onto a work surface and turn dough out onto flour. Knead flour on the work surface into dough.
3. 3 Cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour. Press your thumb into each dumpling to make an indentation, and fill with a small amount of salt pork-onion mixture. Pinch dumplings closed and roll in flour.
4. 4 Bring water to a boil in a large pot. If desired, replace 1/2 of the water with beef broth. Drop dumplings into boiling water and broth; reduce heat to low. Simmer until cooked through, about 25 minutes. Drain and transfer to a serving bowl.

By Adelina Dudda

Ingredients

• ✓ salt pork
• olive oil
• chicken breast
• sazon seasoning
• achiote
• sofrito
• tomato sauce
• green olive
• caper
• white rice
• gandules
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add salt pork pieces and stir until edges start to brown, about 2 minutes. Add chicken and sazon seasoning. Cook, stirring occasionally, until chicken is white on all sides, about 5 minutes.
2. 2 Add sofrito and cook, stirring occasionally, for 5 more minutes. Pour in tomato sauce, olives, and capers. Stir to combine and cook until bubbly and all flavors are incorporated, 1 to 2 minutes. Add rice and mix well. Turn off Saute function.
3. 3 Drain liquid from the can of gandules into a large measuring cup. Add enough water to make 2 1/2 cups of liquid. Add gandules and liquid to the pot and stir well. Season with salt and pepper.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Fluff rice with a fork and serve.

By fabeveryday

Ingredients

• ✓ salt pork
• cayenne pepper
• marjoram
• parmigiano-reggiano cheese
• rigatoni
• red onion
• yellow onion
• bay leaf
• tomato paste
• white wine
• black pepper
• carrot
• celery
• kosher salt
• beef chuck
• pancetta
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add pancetta and cook until most of the fat is rendered, about 6 minutes. Transfer to a plate with a slotted spoon.
2. 2 Add beef chuck and 2 teaspoons salt to the pot. Increase the heat to high; cook and stir until browned and any liquid released begins to evaporate, 10 to 15 minutes.
3. 3 Reduce the heat to medium-high. Add cooked pancetta, celery, carrots, remaining 1 teaspoon salt, and pepper; cook and stir for 5 minutes. Add white wine, tomato paste, and bay leaf; cook and stir for 2 to 3 minutes, scraping up the drippings from the bottom of the pan.
4. 4 Add yellow and red onions. Reduce the heat to medium, cover, and cook for 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again and cook for 30 more minutes.
5. 5 Stir, then reduce the heat to low. Keep uncovered and cook, occasionally stirring and skimming off any fat, until beef and onions seem to melt into each other, 8 to 10 hours. If the sauce is reducing too much, add water or broth as needed to maintain a sauce-like consistency.
6. 6 When the sauce is almost finished, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.
7. 7 Add rigatoni to the sauce and cook until heated through. Garnish with Parmigiano-Reggiano cheese, marjoram, and cayenne.

By John Mitzewich