Baked Beans With Baked Bacon Recipes

HOMEMADE BAKED BEANS

Steps:

• Place beans in a large bowl or pot. Cover with water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.
• Place the beans in a large pot and cover with fresh water (about 1 quart). Bring to a boil, then reduce the heat so that the liquid is at a gentle simmer. Cover the pot and simmer the beans until tender, about 1 ½ hours. Drain and rinse.
• Preheat oven to 325° F.
• In a large Dutch oven over medium heat, cook bacon until crisp, about 7-8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate; reserve 2 tablespoons of drippings in the pot (discard any excess).
• Add the onion to the drippings in the pot and season with a pinch of salt. Cook over medium-high heat until the onion softens, about 5 minutes.
• Stir in the beans, bacon, ketchup, molasses, vinegar, dry mustard, ½ teaspoon kosher salt and ¼ teaspoon of black pepper. Add enough of the broth to cover the beans (if necessary, add water as well to cover the beans).
• Cover and bake until the beans are tender, about 2 hours, stirring the pot halfway through.
• Taste and season with additional salt and pepper, if necessary. Garnish with chopped fresh parsley, chives or sliced green onions.

BAKED BEANS WITH BACON

Steps:

• In a 3-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Just before serving, stir in bacon.

BAKED BEANS WITH BAKED BACON

Steps:

• BAKED BACON:.
• Preheat oven to 375°F.
• Line a half sheet with aluminum foil and put a cooling rack on top. Arrange slices in rows, with fat edges slightly overlapping lean edges.
• Bake 375 degrees without turning 20-25 minutes (depending on thickness) but remove from oven before it begins to crisp. If needed, cook more, 2 minutes at a time.
• Remove bacon to double layer of paper towel and blot excess grease.
• Lay bacon on cutting board and cut into bite-size pieces before completely cool. (I cut across the entire pile of bacon with one slice.).
• BAKED BEANS:.
• Set oven to 350°F.
• Mix the Baked Beans ingredients in a 3-quart casserole dish or half buffet tray. Add the cut-up cooked bacon and mix a little.
• Bake uncovered for 1 hour.
• Allow to cool 1 hour before serving.

BAKED BEANS WITH BACON

Steps:

• Preheat oven to 375 degrees.
• In a 2-quart Dutch oven, cook bacon over medium, flipping occasionally, until some of the fat is rendered and bacon is browned in places, about 7 minutes. Transfer to a plate.
• In a large bowl, combine maple syrup, mustard, ketchup, brown sugar, chicken broth, Worcestershire, and garlic. Stir in beans. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
• Transfer beans to Dutch oven and top with bacon and thyme. Bake, covered, for 30 minutes. Uncover and continue to bake until liquid has thickened and bacon is brown, about 40 minutes more. Let sit 5 minutes; mix well before serving.

BAKED BEANS WITH BACON

Steps:

• Preheat the oven to 375 degrees F. Cook the pancetta and about two-thirds of the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon and pancetta to a bowl using a slotted spoon. Reserve the drippings in the skillet.
• Add the onion to the skillet and cook, stirring occasionally, until soft and golden, about 8 minutes. Add the ginger, garlic and chili powder and cook, stirring, 1 minute. Add the tomatoes and their juice, the molasses, Worcestershire sauce, vinegar, mustard powder, 1/2 teaspoon salt, and pepper to taste. Increase the heat to medium high, bring to a simmer and cook until slightly thickened, about 5 minutes. Add the pinto beans, then add the navy beans and their liquid and return to a simmer. Stir in the pancetta-bacon mixture. Transfer to a 2-quart baking dish.
• Pulse the buns with the remaining uncooked bacon in a food processor until finely ground. Sprinkle the crumbs evenly over the bean mixture. Cover and bake 45 minutes, then uncover and bake until the crumbs are golden brown, about 20 more minutes.

BACON BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cook bacon in a large skillet or in the microwave until much of the grease has been released, but the bacon is still flexible. Drain on paper towels and set aside.
• In a 9 inch square baking dish, stir together the baked beans, onion, mustard, ketchup, brown sugar and apple. Top with slices of bacon.
• Bake uncovered for 45 minutes in the preheated oven, until the bacon is crisp and beans are bubbling hot.

BAKED BEANS WITH BACON

Steps:

• Preheat the oven to 375 degrees F. Cook the pancetta and about two-thirds of the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon and pancetta to a bowl using a slotted spoon. Reserve the drippings in the skillet.
• Add the onion to the skillet and cook, stirring occasionally, until soft and golden, about 8 minutes. Add the ginger, garlic and chili powder and cook, stirring, 1 minute. Add the tomatoes and their juice, the molasses, Worcestershire sauce, vinegar, mustard powder, 1/2 teaspoon salt, and pepper to taste. Increase the heat to medium high, bring to a simmer and cook until slightly thickened, about 5 minutes. Add the pinto beans, then add the navy beans and their liquid and return to a simmer. Stir in the pancetta-bacon mixture. Transfer to a 2-quart baking dish.
• Pulse the buns with the remaining uncooked bacon in a food processor until finely ground. Sprinkle the crumbs evenly over the bean mixture. Cover and bake 45 minutes, then uncover and bake until the crumbs are golden brown, about 20 more minutes.

KELLY'S BAKED BEANS WITH BACON & HAMBURGER RECIPE - (4.3/5)

Steps:

• Slice the bacon into about 1" pieces. In a skillet over medium heat, brown the hamburger, bacon and chopped onion. In a large casserole dish, combine the browned meat and onions with the other ingredients and bake uncovered at 350 degrees for about 1 1/2 hours. If you double the recipe it will fill a crock pot.

BAKED BEANS WITH BEEF

Steps:

• Heat a large skillet over medium-high heat. Add ground beef and onion. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Transfer beef-onion mixture and bacon to the slow cooker. Add all the beans, sugar, mustard, and soy sauce. Cook on Medium until flavors meld, about 4 hours.

QUICK BAKED BEANS WITH BACON

Steps:

• In 6-quart pan over medium-high heat, stir bacon often until browned and crisp, 6 to 8 minutes.
• Remove to paper towel and drain all but 1 1/2 tablespoons fat in pan.
• Add onions to pan and stir often until they begin to brown and stick to bottom of pan, 7 to 9 minutes.
• Add beans and their liquid, catsup, brown sugar, dry mustard,and cooked bacon; mix well.
• Pour into a shallow 3-quart casserole.
• Bake beans, uncovered, in a 350°F oven until they are bubbling in the center, 30 to 40 minutes.
• Serve hot.

FAKE BAKED BEANS WITH CRISPY BACON

Steps:

• Cover beans with water to top them by 2 inches and refrigerate overnight, or bring to boil in water to cover, cool 1 hour.
• Drain and rinse beans. Put them in a pot. Stick whole cloves into onion halves and add to pot along with garlic and bay leaf. Cover with enough water to top them by 1 inch. Simmer beans, partly covered, until just tender, about 1 to 2 hours depending upon age and size of beans; do not overcook. Add boiling water if beans look dry during cooking; they should be surrounded by just a little liquid.
• Remove onion, cloves, garlic (if desired) and bay leaf from pot. Stir in the salt.
• In a small bowl, mix together ketchup, molasses, vinegar, mustard powder, Tabasco and pepper. Pour mixture into beans and stir well. Add a slice of bacon to pot and bring everything to a simmer. Let simmer over low heat until beans are thickened, about 30 to 45 minutes. Remove bacon slice, if desired. Season with more salt if needed.
• Just before serving, reheat beans, if necessary. Fry remaining bacon in large skillet and drain on paper-towel-lined plate. Transfer beans to heated gratin dish or baking pan and top with bacon and red onion. Serve hot.