Ranch Beans With Bacon Recipes

BEAN WITH BACON

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.

COWBOY BACON BEANS

Steps:

• Rinse the beans under cold water, sorting out any rocks/particles. Set aside.
• In a heavy pot (cast iron), saute the bacon pieces until halfway cooked and the fat is rendered. Add the green peppers and onions to the pot and cook until starting to get brown, about 3 minutes. Add the beans and cover with water by 1 inch. Bring to a boil, and then add the brown sugar, ketchup, mustard, chili powder, salt, pepper and garlic. Reduce the heat to a simmer, place on the lid and cook until the beans are tender and the liquid is thick 3 to 4 hours.

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.

RANCH BEANS WITH BEEF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix browned beef, pork and beans, cold water, white vinegar, and mustard together in the prepared baking dish.
• Bake in preheated oven until beginning to dry around the edges, about 1 hour.

RANCH BEANS

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain, discarding liquid. Return beans to pan; add 1 qt. water. Bring to boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours longer.

SIMPLE RANCH BEANS

Steps:

• Saute pepper and onion for 8 to 10 minutes. Add all ingredients to crock pot and cook on low for 4 to 6 hours.
• Add salt and pepper to taste.
• My friend Sheri usually adds a chopped jalepeno pepper for spicier beans.

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.

RANCH BEANS WITH BACON

Steps:

• 1. Pick over dried beans carefully and remove any pebbles or debris. Place in a large strainer or colander and rinse thoroughly under cold tap water. 2. Put the beans in a large pot, and add fresh tap water to cover by 2 inches. Add the bay leaf and oregano. Bring to a boil, uncovered, over medium high heat, then turn heat to low, cover and simmer 1 1/2 to 2 hours, stirring occasionally, until the beans are tender and the broth begins to thicken. (Add additional hot water during cooking, if the liquid thickens before the beans are tender. Do not let beans boil dry.) 3. Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, about 3 minutes. Add the bacon to the beans. Discard all but 1 tablespoon of the bacon fat, and cook the onion and cumin in the remaining bacon fat, stirring, about 1 minute. Add the tomatoes, salt and pepper. Cook, uncovered, about 3 minutes. 4. Add the tomato mixture to the beans and cook, stirring frequently, over low heat until the broth is thick, about 10 minutes. Add salt, if needed. (The amount of salt in the bacon will determine if extra salt is needed.) Serve hot, or cover and refrigerate for up to 3 days.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BACON RANCH GREEN BEANS

Steps:

• In a skillet, saute the green beans in butter until tender.
• Add the salad dressing mix and toss to coat. Just before serving, sprinkle on the bacon and mix in, if desired.

RANCH BEANS

Steps:

• Combine 5 cups water and next 7 ingredients in heavy large pot. Gently simmer uncovered over medium-low heat until beans are tender and liquid is reduced enough to cover beans by 1 inch, adding more water if necessary and stirring occasionally, about 2 1/2 hours. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before serving.)
• Garnish beans with cotija cheese, chopped tomato and cilantro.

RANCH BEANS WITH BACON

Steps:

• 1. Pick over dried beans carefully and remove any pebbles or debris. Place in a large strainer or colander and rinse thoroughly under cold tap water. 2. Put the beans in a large pot, and add fresh tap water to cover by 2 inches. Add the bay leaf and oregano. Bring to a boil, uncovered, over medium high heat, then turn heat to low, cover and simmer 1 1/2 to 2 hours, stirring occasionally, until the beans are tender and the broth begins to thicken. (Add additional hot water during cooking, if the liquid thickens before the beans are tender. Do not let beans boil dry.) 3. Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, about 3 minutes. Add the bacon to the beans. Discard all but 1 tablespoon of the bacon fat, and cook the onion and cumin in the remaining bacon fat, stirring, about 1 minute. Add the tomatoes, salt and pepper. Cook, uncovered, about 3 minutes. 4. Add the tomato mixture to the beans and cook, stirring frequently, over low heat until the broth is thick, about 10 minutes. Add salt, if needed. (The amount of salt in the bacon will determine if extra salt is needed.) Serve hot, or cover and refrigerate for up to 3 days.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.