February 15, 2010

As American as a pork, bean and apple pie

Pork loin. Four types of dry beans. A couple of apples. Toss in a few other ingredients and bake in a pie. Yes -- a pie!

No, this isn’t the latest food craze circulating through the culinary elite. It is the basis for the grand prize winning recipe in the New Pork & Beans Recipe Challenge sponsored by the Nebraska Dry Bean Commission and Nebraska Pork Producers Association.

“The winning recipe -- Pork, Bean and Apple Pie -- was the judges’ favorite,” Todd Stuthman, chair of the Nebraska Pork Producers Association’s domestic marketing committee, said in a news release. “The creative mix of pork, beans, apples, onions, cinnamon and cayenne pepper combined and baked in a pie crust offers a great mix of flavors served in an interesting way.”

Pam Lam of Seward, Neb., created the grand prize winning recipe and received the $1,000 top award.

“Pork, Bean and Apple Pie is incredibly creative and tasty, but the other winning recipes, including a sweet wild rice and pork salad and tango lime pork wraps, are excellent. Simply delicious,” said Lynn Reuter of the Nebraska Dry Bean Commission. “There were so many good recipes it was difficult to choose the top five.”

To download the recipe -- and the four other winning recipes, click here (.pdf).

All recipes entered into the contest needed to include either boneless pork loin or tenderloin and any dry edible bean, canned or dry-packaged.

Other winning recipes from the .pdf above include:
  • Sweet Wild Rice and Pork Salad
  • Pork Enchilada Casserole
  • Tango Lime Pork Wraps
  • Grilled Pork Tenderloin and a Spanish-Style Cassoulet

This was the second year for the New Pork and Bean Recipe Challenge. Last year’s winner was Cowboy Pizza, which was created by Jerlyn Hohnholt of North Platte, Neb.

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