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 BAKED BACON
This combines Recipe #187790 and Recipe #29709, with tweaks (like doubling the bacon). Made for July 4th party. It tastes so good, with a big wallop of flavor, I don't feel guilty about starting with Bush's Homestyle Baked Beans.
Provided by KateL
Categories Pork
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 5
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.
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.
HOMEMADE BAKED BEANS WITH BACON (SOUTHERN)
(Recipe video above) Southern baked beans in a thick savoury sauce with a touch of sweet and hint of tang. Loaded with BACON! Serve as a side, or have it for breakfast with bacon and eggs. It even makes a hearty meal itself - great for slopping up with bread!
Provided by Nagi
Categories Side
Time 1h25m
Number Of Ingredients 14
Steps:
- Heat oil over high heat (can skip oil if bacon is super fatty). Add bacon and cook for 2 minutes.
- Add onion and garlic. Cook for 3 minutes until onion and bacon are golden.
- Add remaining ingredients. Stir, bring to simmer, then place lid on.
- Then either turn down heat to medium low (simmering gently) and cook on the stove for 1 hour, stirring every now and then so the bottom doesn't catch. OR bake at 160°C/325°F for 60 minutes.
- SLOW COOKER option: Reduce water to 1/4 cup, transfer to slow cooker and cook for 6 hours on low.
- The sauce should be thickened (cook with lid off for a bit if not thick enough) and glossy. Adjust salt and pepper to taste at the end. See notes for serving suggestions!
Nutrition Facts : ServingSize 174 g, Calories 167 kcal, Carbohydrate 24 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 614 mg, Fiber 5 g, Sugar 11 g
BAKED BEANS WITH SLAB BACON AND BREADCRUMBS
Provided by Alison Roman
Categories Bean Kid-Friendly Dinner Parmesan Bacon Fall Winter Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Drain beans and place in a large heavy pot along with halved onion, Parmesan rind (if using), halved head of garlic, bay leaves, and 2 teaspoons salt. Add water to cover by 2". Bring to a boil, reduce heat, and simmer until beans are tender, 1-1 1/2 hours.
- Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until brown and most of fat has rendered, 8-10 minutes. Transfer to a plate with tongs or a slotted spoon.
- Add thinly sliced onion, shallot, thyme sprigs, and three-fourths of chopped garlic to pan drippings in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is starting to caramelize and is very soft, 10-15 minutes. Add wine, bring to a simmer, and cook, stirring occasionally, until liquid is almost completely evaporated, about 4 minutes. Remove from heat and pluck out thyme sprigs.
- Preheat oven to 400°. Drain beans, reserving cooking liquid. Transfer beans to a large bowl and mix in bacon, onion mixture, thyme leaves, and 1 1/2-2 cups cooking liquid (this will be most of it; mixture should be consistency of stew); season with salt and pepper. Transfer beans to a shallow 1 1/2-quart baking dish.
- Mix breadcrumbs, oil, and remaining chopped garlic in a medium bowl; season with salt and pepper. Scatter over beans; bake until liquid is thickened and bubbling and crumbs are golden brown, 45-55 minutes. Let cool slightly before serving.
- Do ahead: Beans can be baked 5 days ahead. Let cool; cover and chill.
THE BEST BAKED BEANS
If you think baked beans only come from a can, you're in for a treat. Bacon, molasses and bourbon add depth and flavor to our classic recipe that's perfectly spiced with paprika, mustard and Worcestershire. A bit of brown sugar adds just the right amount of sweetness and to keep things easy, the beans require no soaking! They get tender and delicious right in the oven.
Provided by Food Network Kitchen
Time 5h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F. Cook the bacon in a large Dutch oven over medium-high heat until browned and crisp, about 8 minutes. Add the onion and garlic and cook until softened, 4 to 5 minutes. Add the paprika and toast, stirring, about 30 seconds. Add the tomato sauce, molasses, bourbon, brown sugar, Worcestershire sauce, mustard, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a simmer and cook 5 minutes.
- Add the beans and 8 cups water. Bring to a boil, then cover the pot and transfer to the oven. Bake until the beans are tender, about 3 hours. (If the beans are still slightly firm, continue cooking, stirring every 45 minutes and adding more water if necessary to just cover.)
- Once the beans are tender, uncover and increase the oven temperature to 325 degrees F. Bake until the beans are thick and browned, about 1 more hour. (Again, if the beans need more time, continue cooking, stirring occasionally and adding more water if necessary.) Remove from the oven and thin with water if necessary.
THE BEST BAKED BEANS EVER
You won't believe how good this baked beans recipe tastes. Serve the dish at your next BBQ or as a side for dinner this week.
Categories comfort food dinner main dish side dish
Time 2h25m
Yield 18
Number Of Ingredients 8
Steps:
- Adjust oven rack to lower-middle position and heat oven to 325 degrees.
- Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.
- Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes.
- Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).
- Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
COWBOY HOMEMADE BAKED BEANS
Cowboy Homemade Baked Beans are smoky, spicy and sweet. The perfect side dish recipe for BBQ, potlucks and parties. An easy baked bean recipe with loads of flavor!
Provided by Jessica Formicola
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Heat a large skillet or cast iron pan over medium heat. Add bacon strips. Cooke until nearly crispy. Remove to a paper towel lined plate. When cool, cut into 1-inch pieces.
- Drain excess bacon grease from cast iron, carefully wiping out with a paper towel.
- Add black and pinto beans, BBQ sauce, jalapeno, yellow onion, brown sugar and yellow mustard. Mix well.
- Bring to a simmer over low heat, stirring frequently. Cook for 20 minutes.
- Add bacon back into the mixture, heating for an additional 2-3 minutes to reheat bacon.
- Serve hot!
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition Facts : Calories 487 kcal, Carbohydrate 65 g, Protein 15 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 796 mg, Fiber 10 g, Sugar 34 g, ServingSize 1 serving
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.
QUICK BAKED BEANS WITH BACON
You can put this all together through step two a day ahead. Cover and refrigerate. The next day, just plan on baking for 50 minutes or so.
Provided by SharleneW
Categories Beans
Time 1h
Yield 10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 322.6, Fat 7.4, SaturatedFat 2.3, Cholesterol 9.2, Sodium 1051.2, Carbohydrate 58.7, Fiber 10.3, Sugar 27.9, Protein 13.6
BOSTON BAKED BEANS WITH BACON
Since you are cooking the beans in the oven for about 4 hours, I strongly suggest to use only dried beans for this, as the canned with get way too soft. The beans have to soak overnight in water so plan a day ahead. This can also be make successfully in a crockpot for a longer cooking time. The ingredients really do not have to be exactly measured for this. This is well worth the time to make, this bean bake is very good!
Provided by Kittencalrecipezazz
Categories One Dish Meal
Time P1DT4h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Do this a day before: place the beans in a large bowl.
- Add enough cold water to cover the beans by 3 inches.
- Let stand at room temperature overnight.
- The next day drain the beans very well in a colander; set aside.
- Set oven to 350 degrees.
- In a large oven-proof Dutch oven cook the bacon pieces until crisp (about 7-8 minutes).
- Add in well-drained beans and all the remaining ingredients; mix well to combine and bring to a boil on top of the stove.
- Transfer the pot to the oven.
- Bake uncovered until beans are tender and the liquid thickens, stirring occasionally (about 3-1/2 - 4 hours).
- *NOTE* this can be made a day ahead (even better as the flavors blend!) cover and refrigerate, just bring the beans to a simmer before serving.
BACON BAKED BEANS
Make and share this Bacon Baked Beans recipe from Food.com.
Provided by CookingONTheSide
Categories Beans
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Chop 3 slices bacon.
- In ovenproof pot over medium-high heat, cook chopped bacon, onion and garlic, stirring occasionally, until softened, 3 minutes.
- Remove from heat.
- Stir in beans, preserves, vinegar and mustard.
- Cut remaining bacon slices in half; arrange over baked beans.
- Bake 1 hour or until bacon is crisp.
Nutrition Facts : Calories 333.8, Fat 8.7, SaturatedFat 2.8, Cholesterol 11.6, Sodium 954, Carbohydrate 58.6, Fiber 9.7, Sugar 26.1, Protein 13.2
HOMEMADE BAKED BEANS
Skip store-bought cans, because you can't beat the sweet, savory and smoky taste of homemade baked beans with bacon and molasses. The perfect picnic, potluck or cookout dish!
Provided by Blair Lonergan
Categories Side Dish
Time 16h
Number Of Ingredients 10
Steps:
- Place beans in a large bowl or pot. Cover with water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.
- Place the beans in a large pot and cover with fresh water (about 1 quart). Bring to a boil, then reduce the heat so that the liquid is at a gentle simmer. Cover the pot and simmer the beans until tender, about 1 ½ hours. Drain and rinse.
- Preheat oven to 325° F.
- In a large Dutch oven over medium heat, cook bacon until crisp, about 7-8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate; reserve 2 tablespoons of drippings in the pot (discard any excess).
- Add the onion to the drippings in the pot and season with a pinch of salt. Cook over medium-high heat until the onion softens, about 5 minutes.
- Stir in the beans, bacon, ketchup, molasses, vinegar, dry mustard, ½ teaspoon kosher salt and ¼ teaspoon of black pepper. Add enough of the broth to cover the beans (if necessary, add water as well to cover the beans).
- Cover and bake until the beans are tender, about 2 hours, stirring the pot halfway through.
- Taste and season with additional salt and pepper, if necessary. Garnish with chopped fresh parsley, chives or sliced green onions.
Nutrition Facts : ServingSize 1 /2 cup, Calories 215 kcal, Carbohydrate 32 g, Protein 8 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 9 mg, Sodium 277 mg, Fiber 7 g, Sugar 15 g
BAKED BEANS WITH BACON
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
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.
BAKED BEANS WITH BACON & RED ONION
Make and share this Baked Beans With Bacon & Red Onion recipe from Food.com.
Provided by Mmmama
Categories Beans
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- Pour beans into casserole dish and place in oven until heated through.
- In a small, nonstick skillet, cook bacon over medium heat 2-3 minutes.
- Add onions and cook 3 minutes longer.
- Remove beans from oven and scatter onions and bacon around the beans.
- Sprinkle the brown sugar and black pepper over the onions.
- Bake beans with toppings 10 minutes longer.
- Garnish with parsley and serve.
Nutrition Facts : Calories 333.8, Fat 6.1, SaturatedFat 1.9, Cholesterol 7.7, Sodium 954.7, Carbohydrate 64.8, Fiber 10.8, Sugar 32.6, Protein 13.6
BACON BAKED BEANS
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
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
EASY BAKED BEANS
Provided by Trisha Yearwood
Categories side-dish
Time 1h20m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Fry the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving the drippings, and drain it on paper towels. Crumble and set aside.
- Add the onion to the pan with the bacon drippings and saute until softened, a couple minutes. Stir in the beans, molasses, brown sugar, mustard and crumbled bacon, and mix well.
- Pour the beans into a 3-quart casserole and bake, uncovered, for about 45 minutes.
INSTANT POT BARBECUE BEANS
Traditional baked beans need to cook for hours, but these Instant Pot ones are ready in 40 minutes! They also use a secret ingredient: bourbon. To make the dish vegetarian, simply omit the bacon.
Provided by Food Network Kitchen
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put the bacon in a 6- to 8-quart Instant Pot; set to sauté on medium heat. Cook, stirring, until the bacon is crisp and the fat is rendered, about 5 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the pot.
- Add the onion and 1 teaspoon each salt and black pepper to the Instant Pot. Cook, stirring, until the onion is soft and translucent, 6 to 7 minutes. Add the paprika and cayenne; cook 30 seconds. Add the broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Turn off the sauté function. Stir in the beans, brown sugar, molasses, vinegar, tomato paste, bourbon and mustard.
- Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position and let the pressure release. Carefully remove the lid. Set the pot to sauté on medium heat; cook until the beans thicken slightly, about 5 minutes. Stir in the reserved bacon.
BAKED BEANS
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- In a large saute pan, cook bacon over medium-low heat for 5 to 7 minutes. Add onions, garlic, ginger, and peppers and cook until soft. Add dry mustard and stir for 1 to 2 minutes. Add the beans, BBQ sauce, molasses, brown sugar, and beans. Stir and simmer on stove for 2 hours (or bake at 350 degrees F for 1 hour). Season with salt and pepper, to taste, and serve.
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- In a large pot, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until just tender, about 2 hours; add water as needed to keep the beans covered by 2 inches. Season the beans with salt and let stand at room temperature for 5 minutes. Drain the beans, reserving 4 cups of the cooking liquid. Transfer the beans to a large, deep baking dish.
- Preheat the oven to 350°. In a large skillet, cook the bacon strips over moderate heat until the fat has rendered, 5 minutes. Add the onion and cook over moderately low heat, stirring occasionally, until softened, 10 minutes. Stir in the apple cider vinegar, brown sugar, molasses, crushed red pepper, black pepper and 1 1/2 tablespoons of kosher salt and simmer for 1 minute, until the sugar is dissolved. Pour the bacon-onion mixture over the beans and stir in the reserved bean cooking liquid. Cover the beans with foil and bake for 45 minutes.
- Meanwhile, in a small bowl, mix the maple syrup with the red wine vinegar and mustard. Arrange the remaining 8 bacon slices on a rimmed baking sheet, and generously brush them with the maple syrup mixture. Bake the bacon in the same oven as the beans for about 15 minutes, basting 3 times and turning the bacon twice, until richly glazed. Transfer the bacon to a plate.
- Carefully pour 1/3 cup of water onto the baking sheet and return it to the oven for about 3 minutes to dissolve the caramelized syrup. Uncover the beans and carefully stir in the syrup. Bake the beans, uncovered, for about 20 minutes longer, until the liquid has reduced by about one-fourth.
BAKED BEANS WITH BACON - DINNER AT THE ZOO
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- Cook the bacon in a skillet over medium heat until partially done. Remove the bacon from the pan.
- Add the onions to the pan and cook for 3-5 minutes or until translucent. Season the onions with salt and pepper to taste.
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- Fill a large pot with water. Pour in navy beans, cover top, and soak for 8-12 hours. I soak mine overnight.
- Drain beans, rinse to remove excess starch, discard water. In a large stockpot, bring 8 cups water and beans to a boil. Reduce heat to slow boil; cook 1½ hours uncovered. More water may be added if needed.
- Drain beans over bowl; save cooked bean water. Return beans to an oven-safe stockpot or a large oven-safe casserole dish.
- Stir in brown sugar, mustard powder, salt, pepper, onion powder, and minced garlic. If using a raw onion instead, save to cook with bacon.
THE BEST SMOKED BAKED BEANS WITH BACON | GRITSANDPINECONES.COM
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- For a Big Green Egg or Kamado type grill, soak one cup of wood chips in water for one-hour. Light the charcoal and when it comes up to 250 degrees F., scatter the drained wood chips over the fire. Add the grill grate, and the baked beans and close the lid. You do not need to use the plate setter for this recipe.
- For any other type of grill or smoker, follow the manufacturer's directions to prepare it for smoking and preheat it to 250 degrees F.
- While your grill or smoker preheats, place the bacon in a cold 12-inch, cast-iron skillet on the stove over medium heat. Pan-fry for about 10 minutes, or until the bacon is golden-brown and crispy. Remove the bacon from the pan and drain it on paper towels. Roughly chop and set aside.
- Add the chopped onions and peppers to the bacon grease in the pan and cook until the onions are translucent, which should take six to seven minutes.
THE BEST BBQ BAKED BEANS WITH BACON - EVERYDAY MADE FRESH
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- In a cast iron pan (10 inches) or a casserole dish, mix together all the ingredients, except for the bacon.
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