Beefed Up Baked Beans And Bacon Recipes

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.

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.

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.

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.

Steps:

• Saute bacon, onion, celery and ground beef.
• Drain off grease and add rest of ingredients.
• Pour into large casserole dish.
• Bake at 350 degrees for 1 hour, uncovered.

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.

Steps:

• Fry the bacon until crisp.
• Remove from the pan and sauté the onion and ground beef in the bacon drippings; drain if there is too much liquid.
• Combine all ingredients and place in a casserole dish.
• Bake uncovered in a 350°F oven for 45 minutes.

Steps:

• Brown beef, bacon, onion, and garlic. Drain.
• Mix in all other ingredients. Heat in crock pot till ready to serve (can be in crock pot on low heat for several hours).

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.

Steps:

• Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees F.
• Fry the regular chopped bacon in a large, deep skillet until the bacon has partially cooked and released about 1/4 cup drippings. Add the onions, peppers and jalapenos, and saute until tender, about 5 minutes. Add the beans, barbecue sauce, brown sugar, vinegar, ketchup, mustard and chipotles, and bring to a simmer. (If the skillet is not large enough, add the beans and heat to a simmer and then transfer to a large bowl and stir in the remaining ingredients). Pour the flavored beans into an aluminum pan. Top with the uncooked slices of bacon (you can halve the slices if you like). Then bake until the beans are bubbly and the sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

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.