THE 3 B'S - BEANS (BACON, BROWN SUGAR AND BOURBON)
Provided by Claire Robinson
Categories side-dish
Time 5h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Drain the beans and set aside. In a bowl, whisk together the brown sugar, mustard, water, and bourbon until the sugar is dissolved. Set aside.
- Cook the bacon until crisp in a large Dutch oven over medium heat. Remove the bacon and all but a couple of tablespoons of the bacon grease. Add the drained beans to the pot and stir in the bourbon sauce mixture. Bring the beans to a boil, then reduce the heat to low to maintain a gentle simmer. Cover and cook the beans, stirring every 20 minutes, until the beans are soft and the sauce is very thick, about 4 hours. Once the beans are cooked, season them with salt and pepper, to taste. Stir in the cooked bacon and cook, covered, an additional 15 to 20 minutes. Transfer the beans to a serving bowl and serve warm.
BAKED BEANS WITH BACON
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
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.
BAKED BEANS WITH BACON
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
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.
BEAN WITH BACON
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
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
BEEFED-UP BAKED BEANS AND BACON
Beefed-up baked beans. Sprinkle with shredded cheese and complete the meal with a side salad and cornbread.
Provided by Angela
Categories Meat and Poultry Recipes Pork
Time 4h30m
Yield 8
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Drain bacon slices on paper towels, leaving bacon grease in the skillet. Crumble bacon when cool enough to handle.
- Cook onion in the bacon grease over medium heat until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer onion mixture (including bacon grease) to a slow cooker.
- Cook and stir ground beef in the same skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Transfer to the slow cooker.
- Add pork and beans, kidney beans, butter beans, ketchup, brown sugar, Worcestershire sauce, and liquid smoke to the slow cooker.
- Cook on Low for 4 hours. Serve with crumbled bacon on top.
Nutrition Facts : Calories 464.4 calories, Carbohydrate 60.8 g, Cholesterol 49.7 mg, Fat 15.3 g, Fiber 11.1 g, Protein 23.9 g, SaturatedFat 5.3 g, Sodium 1339.6 mg, Sugar 22.7 g
ST. JOHN BEANS AND BACON
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
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.
BRUINE BONEN MET SPEK - BROWN BEANS WITH BACON
Hollanders like plain, substantial food and lots of it. This hearty dish would serve as well as a main dish as it would a side and is courtesy of the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking time not included in preparation time.
Provided by Molly53
Categories Pork
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Soak beans overnight in cold water.
- Drain, place in kettle and cover with boiling salted water and cook until tender, 3 to 5 hours.
- Dice bacon and fry until crisp; drain well.
- Slice onions thinly and fry in bacon fat.
- Mix bacon, vinegar and cooked onions with the beans; serve.
Nutrition Facts : Calories 117.8, Fat 10.2, SaturatedFat 3.4, Cholesterol 15.4, Sodium 655.2, Carbohydrate 3.5, Fiber 0.5, Sugar 1.4, Protein 2.9
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