Fake Baked Beans With Crispy Bacon Food

BAKED BEANS WITH BACON

Steps:

• Preheat the oven to 350ºF.
• Dice the bacon, then add to a large skillet over medium-high heat. Cook until crisp. Remove from the pan using a slotted spoon to a plate lined with paper towels.
• Add the onions to the pan with the bacon drippings and saute until translucent and soft.
• In a large bowl, combine the beans, molasses, brown sugar, ketchup, mustard and Worcestershire sauce. Stir in the cooked onions and the bacon.
• Pour the beans into a 3-quart baking dish. Bake, uncovered, for 45 minutes, or until heated through and bubbling.

THE BEST BAKED BEANS

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.

CHEATER BAKED BEANS RECIPE - (3.9/5)

Steps:

• Cut bacon into bite size pieces. Cook bacon, drain on paper towels, set aside. Note: Don't let it get too crispy. Meanwhile mix all the remaining ingredients in a 9"x13" baking dish or a 3 quart casserole. Add in reserved bacon, and mix again. Bake uncovered for 1 hour at 350°F. Let stand 1/2 to 1 hour to cool prior to serving.

BAKED BEANS WITH BAKED BACON

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

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.

FAKE BAKED BEANS WITH CRISPY BACON

Steps:

• Cover beans with water to top them by 2 inches and refrigerate overnight, or bring to boil in water to cover, cool 1 hour.
• Drain and rinse beans. Put them in a pot. Stick whole cloves into onion halves and add to pot along with garlic and bay leaf. Cover with enough water to top them by 1 inch. Simmer beans, partly covered, until just tender, about 1 to 2 hours depending upon age and size of beans; do not overcook. Add boiling water if beans look dry during cooking; they should be surrounded by just a little liquid.
• Remove onion, cloves, garlic (if desired) and bay leaf from pot. Stir in the salt.
• In a small bowl, mix together ketchup, molasses, vinegar, mustard powder, Tabasco and pepper. Pour mixture into beans and stir well. Add a slice of bacon to pot and bring everything to a simmer. Let simmer over low heat until beans are thickened, about 30 to 45 minutes. Remove bacon slice, if desired. Season with more salt if needed.
• Just before serving, reheat beans, if necessary. Fry remaining bacon in large skillet and drain on paper-towel-lined plate. Transfer beans to heated gratin dish or baking pan and top with bacon and red onion. Serve hot.

QUICK BAKED BEANS WITH BACON

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.

HOME-STYLE BAKED BEANS WITH CRISPY BACON

Steps:

• Preheat oven to 180°C (350F). Heat oil in a large ovenproof casserole dish over medium heat.
• Add onions and cook, stirring, for 3 minutes or until tender. Add cloves, beans, tomatoes, molasses, sugar and bay leaves. Season with salt and pepper.
• Stir well, then bring to the boil. Reduce heat and simmer for 10 minutes.
• Add bacon/pork bones and cover with lid or foil. Bake for 45 minutes, or until beans are tender and sauce is thick. Remove and discard bacon bones, and cloves (if you can find them).
• Cook bacon in a frying pan over medium-high heat for 2 to 3 minutes on each side. Serve beans topped with crispy bacon and on toast (or with barbecue), if desired.

OLD-FASHIONED BAKED BEANS

Steps:

• In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.