Beans N Bacon Recipes

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BAKED BEANS WITH BACON



Baked Beans with Bacon image

A couple slices of bacon add just the right amount of richness to this sweet-and-savory side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h30m

Yield Serves 6 to 8; Makes 4 cups

Number Of Ingredients 11

3 slices bacon, halved crosswise (4 ounces)
1/4 cup pure maple syrup
1/4 cup Dijon mustard
1/2 cup ketchup
2 tablespoons light-brown sugar
3/4 cup low-sodium chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic (2 to 3 cloves)
3 cans (each 15 ounces) navy beans or small white beans, rinsed and drained
Kosher salt and freshly ground pepper
3 sprigs thyme

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.

GREEN BEANS AND BACON



Green Beans and Bacon image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

2 1/2 pounds green beans, trimmed
Kosher salt
1/2 pound bacon, roughly chopped
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup chopped toasted pecans
Juice of 1/2 lemon
Freshly ground pepper

Steps:

  • Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
  • Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.

BEAN WITH BACON SOUP



Bean with Bacon Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 10h

Yield 8 servings

Number Of Ingredients 12

1 pound Great Northern white beans
4 cups low-sodium chicken stock
1 pound thick-cut bacon, cut into 1-inch pieces
2 large carrots, chopped
2 stalks celery, chopped
1 onion, chopped
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
4 cloves garlic, chopped
2 bay leaves
2 Roma tomatoes, diced
Chopped fresh parsley, for garnish

Steps:

  • Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
  • Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
  • While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
  • Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
  • Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
  • When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.

BAKED BEANS WITH BACON



Baked Beans with Bacon image

This recipe was one of my mother's and was always a hit. The chopped jalapeno pepper spices it up a bit. It's an easy-to-remember recipe because most of the ingredients are 1/2 cup.-Nadine Brissey, Jenks, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 6h15m

Yield 8 servings.

Number Of Ingredients 7

3 cans (15 ounces each) pork and beans
1/2 cup finely chopped onion
1/2 cup chopped green pepper
1/2 cup ketchup
1/2 cup maple syrup
2 tablespoons finely chopped seeded jalapeno pepper
1/2 cup crumbled cooked 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.

Nutrition Facts : Calories 232 calories, Fat 3g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 932mg sodium, Carbohydrate 47g carbohydrate (25g sugars, Fiber 8g fiber), Protein 10g protein.

BEAN AND BACON SOUP



Bean and Bacon Soup image

Make and share this Bean and Bacon Soup recipe from Food.com.

Provided by Bangbang

Categories     Beans

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb dried navy beans (Soaked in water overnight or quick soak method)
6 slices bacon, from butcher chopped in pieces (thick slices)
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup choppeed onion
5 cups chicken stock or 5 cups beef stock
celery salt
pepper

Steps:

  • Cook bacon in soup pot till browned but still limp.
  • Remove bacon from pan and reserve two tablespoons bacon fat.
  • Cook carrots,onions, and celery in bacon fat over medium heat till soft.
  • add beans and broth to soup pot with bacon and veggies.
  • Bring to boil and turn heat down to simmer for 1/1/2 hours.
  • Season with celery salt and pepper and serve with crusty bread and butter.

Nutrition Facts : Calories 656.7, Fat 20.7, SaturatedFat 6.2, Cholesterol 32.1, Sodium 731.3, Carbohydrate 82.2, Fiber 28.3, Sugar 10.3, Protein 37.1

FAKE BAKED BEANS WITH CRISPY BACON



Fake Baked Beans With Crispy Bacon image

Provided by Melissa Clark

Categories     side dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 14

1 pound dry white beans, like navy, pea or cannellini (see note)
2 whole cloves
1 small onion, halved lengthwise and peeled
2 garlic cloves, smashed and peeled
1 bay leaf
1 teaspoon salt, more to taste
1/4 cup ketchup
1/4 cup molasses
3 tablespoons apple cider vinegar
1 1/2 teaspoons dry mustard powder
1/4 teaspoon Tabasco sauce, or to taste
1/4 teaspoon freshly ground black pepper
6 slices thick-cut bacon
Chopped red onion, for garnish

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.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 11 grams, Carbohydrate 39 grams, Fat 18 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 522 milligrams, Sugar 27 grams, TransFat 0 grams

EASY BEANS & POTATOES WITH BACON



Easy Beans & Potatoes with Bacon image

I created this recipe because I love the combination of green beans with bacon. It's smart when company is coming because you can start the side dish in the slow cooker and continue preparing the rest of the dinner-or visit with your guests! -Barbara Brittain, Santee, California

Provided by Taste of Home

Categories     Side Dishes

Time 6h15m

Yield 10 servings.

Number Of Ingredients 7

8 bacon strips, chopped
1-1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces (about 4 cups)
4 medium potatoes, peeled and cut into 1/2-inch cubes
1 small onion, halved and sliced
1/4 cup reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Cover and refrigerate bacon until serving., In a 5-qt. slow cooker, combine the remaining ingredients; stir in reserved drippings. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in bacon; heat through.

Nutrition Facts : Calories 116 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 256mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges

ST. JOHN BEANS AND BACON



St. John Beans and Bacon image

The London chef Fergus Henderson specializes in making British classics even more delicious at his popular restaurant St. John. Here's his fragrant, richly flavored version of traditional baked beans with salt pork, a dish that evolved into an American staple. Using lots of fresh herbs and a little canned tomato is the key; pass crusty bread at the table to mop up the sauce.

Provided by Julia Moskin

Categories     dinner, beans, meat, main course, side dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 12

1 pound dried white beans, soaked overnight
1/4 cup duck fat or extra-virgin olive oil
1 pound salt pork or pancetta, cut into large lardons (about 1/4 inch by 1 inch)
1 quart good-quality chicken or meat stock
6 garlic cloves, left whole (no need to peel)
1 large bouquet garni of sage, thyme, rosemary and parsley, tied
2 large white or yellow onions, chopped
2 leeks, trimmed, white and pale green parts thinly sliced
3 celery stalks, thinly sliced
Sea salt and black pepper
3 tablespoons chopped fresh sage
1 (14-ounce) can Italian plum tomatoes and their juices

Steps:

  • Drain the beans and put them in a medium pot. Cover by about 1 inch of cold water, bring to the boil, reduce to a simmer and cook until beans are thoroughly giving (but not mushy). This will take approximately 1 to 2 hours, depending on the freshness of the beans. Once cooked, remove from the heat, but keep them in their liquor so they do not dry out.
  • Get a large, deep pan hot and add the duck fat (or oil). Add the lardons and cook over low heat to render the fat, stirring occasionally, about 20 minutes.
  • In a saucepan, combine stock, garlic cloves and bouquet garni. Heat to a simmer then cook, 30 minutes. Turn off the heat and set aside.
  • When the lardons are golden, remove with a slotted spoon. To the fat in the pan, add onions, leeks and celery, season with salt and cook until softened, about 10 minutes. Add the sage and the entire tin of tomatoes and their juices, crushing the tomatoes in your hands as you do so. Let this cook down for 15 minutes to thicken the tomatoes, stirring to remove all the good lardon bits that might adhere to the pan. Stir in 1 cup of the simmered stock. Season to taste.
  • Drain the beans and add them to the pan with the tomato mixture. Add the lardons and 1 more cup stock and gently mix everything together. Season very well with salt and pepper. Cover and let cook over low heat for 10 to 20 minutes, adding stock a ladleful at a time if the mixture seems to be drying out. Serve hot.

BEAN WITH BACON



Bean with Bacon image

A great winter soup.

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 2h35m

Yield 6

Number Of Ingredients 12

1 (16 ounce) package dried navy beans
9 cups water
1 pound bacon
2 onions, chopped
2 stalks celery, chopped
4 teaspoons chicken bouillon
1 bay leaf
⅓ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cloves
1 (16 ounce) can diced tomatoes
4 cups water

Steps:

  • Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
  • Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
  • Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
  • Stir in the tomatoes with their juice. Serve.

Nutrition Facts : Calories 630.7 calories, Carbohydrate 52.2 g, Cholesterol 51.5 mg, Fat 35.3 g, Fiber 19.6 g, Protein 26.6 g, SaturatedFat 11.5 g, Sodium 987.1 mg, Sugar 6.5 g

BACON BAKED BEANS



Bacon Baked Beans image

I doctor up canned baked beans with apple and brown sugar to make them sticky and sweet. This is the easiest recipe to make.

Provided by Dana

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 1h

Yield 8

Number Of Ingredients 7

6 slices bacon
2 (16 ounce) cans baked beans
1 onion, diced
¼ cup yellow mustard
¾ cup ketchup
1 cup packed brown sugar
1 Granny Smith apple - peeled, cored and diced

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.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 51.5 g, Cholesterol 7.6 mg, Fat 3.7 g, Fiber 5.5 g, Protein 8.9 g, SaturatedFat 1.1 g, Sodium 893.1 mg, Sugar 34.2 g

GARLIC BUTTERED GREEN BEANS 'N CARROTS WITH BACON



Garlic Buttered Green Beans 'N Carrots With Bacon image

Add this side dish to your menu and you won't be disappointed. I also like to sometimes substitute fresh green beans for the frozen. Cook time does not include the 10 minutes or so to cook the bacon.

Provided by Marie

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

7 slices bacon
2 (9 ounce) packages frozen green beans, thawed
6 medium carrots, cut into 3 ",long strips
2 tablespoons butter
2 cloves minced garlic
1/2 teaspoon black pepper

Steps:

  • In a large skillet, cook bacon just until crisp, turning occasionally.
  • Remove bacon and reserve 2 tablespoons of drippings in skillet.
  • Drain bacon on paper towels.
  • Add carrots to skillet along with butter and stir fry over medium heat for about 3 minutes.
  • Add green beans and garlic and continue stir frying until vegetables are done.
  • Stir black pepper into vegetables and remove from heat.
  • Transfer to a serving dish, crumble bacon and sprinkle over top of vegetables.

Nutrition Facts : Calories 208.4, Fat 16, SaturatedFat 6.4, Cholesterol 28.2, Sodium 295, Carbohydrate 12.5, Fiber 4.7, Sugar 4, Protein 5.3

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From rachelcooks.com
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BEST BBQ BAKED BEANS WITH BACON - COPYKAT RECIPES
2021-03-23 Here’s what to do: Prepare the bacon and onion as directed. In a 4 or 5-quart slow cooker, combine the beans, mustard, brown sugar, and molasses. Stir in the bacon and onion. Cover and cook on a low-heat setting for 5 to 6 hours or a high-heat setting for 2½ to 3 hours.
From copykat.com
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BAKED BEANS RECIPE (WITH BACON) | KITCHN
2021-12-11 Pinto beans have an amazingly buttery texture and work particularly well for baked beans, but really any cooked bean works. For a fun mix of textures, try a combo of chickpeas, butter beans, kidney beans, and/or pinto beans. For next-level baked beans, opt for home-cooked rather than canned beans. Use 5 1/4 cups cooked beans in place of the ...
From thekitchn.com
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BROAD BEANS WITH BACON - THE ONLY BROAD BEAN RECIPE YOU WILL …
2017-05-22 Instructions. Boil the beans in salted water for 5 minutes or until just tender. Drain and set aside. In a large frying pan, fry the bacon over a high heat to release the fat. You might need a splash of oil, depending on whether on the type of bacon you’re using. Continue frying the bacon until deeply browned.
From greedygourmet.com
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EASY GREEN BEANS WITH BACON - OH SWEET BASIL
2018-06-04 Instructions. Prepare an ice bath by placing ice and water in a large bowl. Wash the beans, snap the ends, and snap into pieces and drop into a pot of boiling water. Cook for 4-5 minutes and then place in an ice bath. Cook the bacon until crispy and remove to a paper towel-lined plate, reserving the bacon grease.
From ohsweetbasil.com
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5-INGREDIENT SLOW-COOKER BEANS WITH BACON RECIPE
2021-05-05 Remove the bacon to paper towels to drain. In a bowl, combine the brown sugar, mustard powder, and ketchup or chili sauce and stir. Pour the beans into the slow cooker, add the bacon, and stir. Add the sauce mixture to the beans and mix well to combine. Cover and cook on low for 4 to 5 hours or on high for about 2 hours.
From thespruceeats.com
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Top Asked Questions

What is the best bacon baked beans recipe?
Brown Sugar Bacon Baked Beans- BEST EVER! In a medium skillet, saute onions over medium/high heat in the butter until onions are nice and soft. In a large mixing bowl add in all the spices, beans, the cooked onions and mix until fully combined. Pour in a 9x13 baking dish. ENJOY!
How do you cook beans with bacon and water?
Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry. Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan.
How do you cook green beans with bacon and onions?
Green beans with bacon and onions makes such an easy side dish. Fresh beans lend a crisp, bright flavor to any meal. They're best when served hot. —Mari Anne Warren, Milton, Wisconsin Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, until beans are crisp-tender, 8-10 minutes; drain.
How to cook beans in a pan with bacon grease?
Add onions and peppers to the pan with the bacon grease and cook until translucent. In a large bowl stir together the beans, veggies, bbq sauce, ketchup, brown sugar, mustard, pepper and Worcestershire. Pour the beans into a 9x13 baking dish.

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