Black Beans With Bacon Recipes

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BACON BLACK BEANS



Bacon Black Beans image

I looked all over for a recipe for black beans that included my favorite ingredients. When I couldn't find one, I started experimenting. These have become one of our favorite side dishes with Mexican meals. The lime juice adds a real tang to the recipe.

Provided by Kendra

Categories     Black Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

6 slices bacon, chopped
1 cup chopped onion
1 jalapeno pepper, seeded and finely diced
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can tomatoes (I use petite diced tomatoes)
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons lime juice

Steps:

  • Saute bacon until crisp, then set aside.
  • Drain all except 1 T bacon grease.
  • Saute onion and jalapeno in remaining bacon grease.
  • Add all remaining ingredients except bacon and simmer until beans are hot and tomatoes have reduced a bit.
  • Top with bacon pieces.
  • If you like more spice you can either leave some seeds in the jalapenos or add a pinch of cayenne pepper.

Nutrition Facts : Calories 297.5, Fat 16.1, SaturatedFat 5.3, Cholesterol 23.1, Sodium 294.3, Carbohydrate 27.7, Fiber 8.8, Sugar 4.7, Protein 12.2

EM'S SWEET & SPICY BLACK BEANS WITH BACON



Em's Sweet & Spicy Black Beans with Bacon image

Slightly sweet and adaptably spicy, these Black Beans with Bacon are savory perfection! The recipe is downright bulletproof, too: fast, flexible, and so easy to make!

Provided by Renee

Categories     Side Dish

Time 30m

Number Of Ingredients 16

2 cups cooked black beans (2 cans, drained & rinsed)
1 cup chopped sweet pepper (yellow, orange, red, or green)
½ large chopped onion (red, yellow, or sweet )
2 strips thick cut bacon (cut into ¼ batons)
1 cup chopped cilantro
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder (use your favorite)
¼ teaspoon chili flakes
1 tablespoon brown sugar
1/2 teaspoon salt
2 cloves garlic
⅔ cup chicken stock
⅔ cup water
¼ cup grated cotija (optional )
1 handful chopped cilantro (optional)

Steps:

  • In a small bowl, combine cumin, oregano, chili powder, chili flakes (optional), brown sugar, and salt. Set aside.
  • Put bacon batons into cold skillet and turn heat on to medium. Bring up to heat and cook bacon until crispy.Remove bacon from pan and set aside.
  • Put chopped onion into hot pan. Cook onion in bacon grease until translucent.Add peppers and cook 5 additional minutes.Add garlic and spices. Cook another minute.
  • Add drained, rinsed beans to mixture.Add chicken stock and water. Liquid should just cover beans.Use a wooden spatula or spoon to deglaze the bottom of the pan.
  • Smash beans with a potato masher or the back of a wooden spoon.
  • Reduce bring beans to a simmer, and reduce heat.Cook an additional 5-10 minutes, until spoon leaves a space when dragged through the beans.
  • Remove from heat and stir in cilantro and reserve bacon. Season to taste.
  • Serve topped with grated cotija and additional chopped cilantro.

Nutrition Facts : Calories 178 kcal, Carbohydrate 21 g, Protein 9 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 394 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

BACON AND BLACK BEAN SMASH



Bacon and Black Bean Smash image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 13m

Yield Yield: 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices bacon, chopped
1 onion, finely chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
2 cans black beans, drained
Salt and pepper
1 tablespoon ground cumin
1 to 2 teaspoons hot sauce
2 to 3 tablespoons chopped cilantro leaves or scallions, optional garnish
Sour cream, optional garnish

Steps:

  • Heat a medium skillet over medium high heat. Add extra-virgin olive oil and bacon. Render fat 2 minutes then add onion and garlic, cook 5 minutes. Add 1 can of beans to the pan and season them with salt, pepper and cumin then smash them with a potato masher, combining them with bacon and onions. When they are combined, add remaining can of beans and combine with smashed beans. Add hot sauce to your taste and serve. Chopped cilantro or scallions and sour cream are optional garnishes to this smash.

SPICY BLACK BEANS WITH ONION AND BACON



Spicy Black Beans with Onion and Bacon image

A black bean delicious side dish recipe to accompany a Mexican meal or an outdoor BBQ dinner.

Provided by RecipeGirl.com (adapted from Bon Appetit)

Categories     Side Dish

Time 52m

Number Of Ingredients 10

6 slices bacon, (chopped)
1 large onion, (chopped)
2 large garlic cloves, (chopped)
Two 15-ounce cans black beans, (rinsed and drained)
One 16-ounce can diced peeled tomatoes
One 4-ounce can diced green chiles
2½ tablespoons chili powder
2 teaspoons dried oregano
¼ teaspoon cayenne pepper
salt and freshly ground black pepper, (to taste)

Steps:

  • Cook the bacon in heavy, large saucepan over medium heat until done, about 10 minutes. Remove the bacon from the pan onto some paper towels to drain and cool.
  • Spoon out all but 2 tablespoons bacon fat from the pan. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes. Add all remaining ingredients.
  • Simmer until the bean mixture is thick, stirring frequently, about 12 minutes. Season to taste with salt and pepper. Crumble the bacon and stir into the beans (or sprinkle on top of individual servings).

Nutrition Facts : ServingSize 1 serving, Calories 169 kcal, Carbohydrate 19 g, Protein 8 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 11 mg, Sodium 294 mg, Fiber 7 g, Sugar 2 g, UnsaturatedFat 4 g

CUBAN STYLE BLACK BEANS WITH BACON



Cuban Style Black Beans With Bacon image

I started experimenting with black beans awhile ago. I tried a bunch of Cuban recipes and although most were very good, I wanted the dish to look as good as it tasted. This dish combines complimentary flavors to the beans while adding tons of color. I usually serve this dish alongside rice. If you have time you can cook your own beans in a pressure cooker, but canned beans work fine too. If jalapenos are too spicy for you, you can substitute Anaheim peppers instead.

Provided by Ellixstraz

Categories     Black Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

2 cups cooked black beans
1 large diced red onion
1 diced red jalapeno chile
1 greed diced jalapeno
1/2 yellow bell pepper, diced
2 diced carrots
7 garlic cloves, minced
1/2 bunch chopped cilantro
pepper
2 tablespoons balsamic vinegar
kosher salt
1 lemons, juice of or 1 lime, juice of
3 tablespoons sugar
1/2 teaspoon moroccan seasoning
1/4 lb chopped cooked bacon
2 tablespoons bacon drippings

Steps:

  • Heat large saute pan and add bacon drippings. Throw in all veggies with the exception of the garlic and the beans. Cook until softened and onion is translucent to brown. Add the beans, your seasoning, lemon, vinegar, sugar and bacon. Add the cilantro and your garlic last. They key to this dish is tasting it often to make sure the flavoring is as desired. Serve immediately.

BLACK BEANS WITH BACON



Black Beans with Bacon image

The Brazilian answer to baked beans!!! It is delicious when served as a sidedish with meat, but you can also make it a main dish and hand some rice with it!

Provided by Marlies Monika

Categories     Side Dish     Beans and Peas

Time 13h30m

Yield 6

Number Of Ingredients 10

1 (8 ounce) package dry black beans
2 ½ quarts water
3 tablespoons olive oil
3 cloves garlic, peeled and minced
1 large onion, chopped
1 tomato, cubed
1 carrot, cubed
½ pound bacon strips, diced
1 tablespoon chopped fresh parsley
salt and pepper to taste

Steps:

  • Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.
  • Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside.
  • Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. Stir in the tomato and carrot. Cook about 5 minutes, and mix in the bacon. Cook and stir until bacon is crisp and evenly browned.
  • Mix the vegetable and bacon mixture into the pressure cooker with the black beans. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure. Garnish with parsley, and season with salt and pepper to serve.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 28.2 g, Cholesterol 25.7 mg, Fat 24.4 g, Fiber 6.7 g, Protein 13.1 g, SaturatedFat 6.8 g, Sodium 338.6 mg, Sugar 2.9 g

BLACK-EYED PEAS WITH BACON



Black-Eyed Peas with Bacon image

A real Southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. The bacon and thyme in my mom's recipe make them extra special. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1 pound dried black-eyed peas
1/2 pound bacon strips, cooked and crumbled
1 tablespoon butter
1 large onion, chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
Salt to taste
Fresh thyme leaves and additional cooked and crumbled bacon, optional

Steps:

  • Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain., In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme., Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, until peas are tender, stirring occasionally, 30-40 minutes. Sprinkle with salt to taste. If desired, garnish with fresh thyme leaves and additional crumbled bacon.

Nutrition Facts : Calories 361 calories, Fat 19g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 228mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 11g fiber), Protein 15g protein.

BLACK-EYED PEAS WITH BACON



Black-Eyed Peas with Bacon image

This recipe will convert the most skeptical person about beans being delicious!

Provided by MUKWONOCOOK

Categories     Fruits and Vegetables     Beans and Peas     Black-Eyed Peas

Time 1h10m

Yield 8

Number Of Ingredients 8

4 slices bacon, or more to taste
1 large onion, chopped
1 stalk celery, diced
4 cloves garlic, minced
6 cups chicken broth
4 cups dry black-eyed peas - sorted, rinsed, and drained
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Place bacon in a 5-quart Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
  • Heat bacon drippings over medium-high heat. Cook and stir onion, celery, and garlic in the drippings until tender, about 5 minutes. Add chicken broth, black-eyed peas, salt, and pepper. Bring to a boil and skim the top if necessary.
  • Reduce heat to a simmer. Add bacon and adjust salt and pepper to taste. Cover and simmer until peas are tender, 30 minutes to 1 hour, depending on how tender you like them.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 53.5 g, Cholesterol 9.5 mg, Fat 3.4 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 0.9 g, Sodium 1140.4 mg, Sugar 7.6 g

CUBAN BLACK BEANS



Cuban Black Beans image

This classic recipe is adapted from "Tastes Like Cuba," by Eduardo Machado and Michael Domitrovich. The secret is the homemade sofrito, but bottled will do in a pinch.

Provided by Pete Wells

Categories     one pot

Time 45m

Yield Serves 8 to 10

Number Of Ingredients 15

1 1/2 green peppers, stemmed and seeded
10 garlic cloves
1 pound dried black beans, rinsed and picked over to remove any stones
1 smoked ham hock
2 bay leaves
5 teaspoons salt, or to taste
1/4 cup olive oil
4 slices thick bacon, cut into 1/2-inch pieces
1 Spanish onion, diced
1 jalapeño, stemmed and finely chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
3 tablespoons distilled white vinegar
1 tablespoon turbinado or other brown sugar

Steps:

  • Cut 1 green pepper into 1-inch squares. Smash and peel 4 of the garlic cloves. Put the green pepper and garlic into a large pot with the beans, ham hock, bay leaves and 1 tablespoon salt. Add 2 quarts water and bring to a boil. Cover the pot and simmer until the beans are tender, an hour or more.
  • Meanwhile, make a sofrito. Cut the remaining ½ green pepper into ¼-inch dice. Peel and finely chop the remaining garlic. Heat the olive oil in a very large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, jalapeño (leave out the seeds if you don't want it too spicy), oregano, cumin, black pepper and 2 teaspoons salt and stir for another minute. Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon. This is your sofrito.
  • When the beans are cooked, discard the bay leaf. Remove and set aside the ham hock and let it cool. Transfer 1 cup of beans to small bowl, mash them into a paste with the back of a fork and return to the pot. Add the sofrito, then the sugar. Pull the meat from the ham hock, leaving behind any white sinew or gristle. Chop the ham into ½-inch pieces and return it to the bean pot.
  • Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve with white rice.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 8 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 451 milligrams, Sugar 3 grams, TransFat 0 grams

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