Beefed Up Baked Beans And Bacon Food

BEEFED-UP BAKED BEANS AND BACON

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.

BEEFED UP BAKED BEANS

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).

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.

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.

BADAZZ BAKED BEANS, BEEF AND BACON

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.