GREEN BEANS WITH WARM BACON DRESSING
Provided by Martina McBride
Categories side-dish
Time 30m
Yield 5 to 6 servings
Number Of Ingredients 11
Steps:
- Cook the beans in a large pot of boiling water until tender-crisp, about 5 minutes. Drain. Pat dry. Place the beans in a large bowl.
- Cook the bacon in a skillet, and transfer to drain, reserving the drippings in the skillet. Add the shallots and garlic to the drippings. Saute over medium, 1 minute or just until soft. Add the vinegar, Dijon and dry mustard. Whisk, stirring to loosen the browned bits in the bottom of the skillet. Remove from the heat and slowly whisk in the olive oil.
- Toss the beans with the warm dressing. Season with salt. Arrange on a serving platter. Sprinkle with the reserved bacon, goat cheese and dried cranberries. Serve immediately.
SMOKY BACON AND BEAN SALAD
I saw Rachael Ray prepare this on a recent episode of her 30-minute meals and it looked delicious. Toasting the chick peas tastes delicious, I bet. I can't wait to try it!
Provided by CookingONTheSide
Categories Greens
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a small skillet over medium high heat.
- Add a drizzle of extra-virgin olive oil and the bacon.
- Crisp the bacon then transfer to a paper towel-lined plate.
- Add dried chickpeas and reduce heat to medium. Cook until toasted and lightly browned, 10 to 12 minutes.
- Season chickpeas with salt and crushed pepper flakes and cool.
- Place greens in a salad bowl.
- Whisk together the mustard, vinegar and about 1/3 cup extra-virgin olive oil.
- Add bacon and chickpeas to the salad and toss to coat evenly.
Nutrition Facts : Calories 397.6, Fat 21.4, SaturatedFat 4.2, Cholesterol 10.3, Sodium 584.4, Carbohydrate 42.5, Fiber 12.8, Sugar 3.8, Protein 12.7
SALMON WITH SMOKED BACON AND LENTIL SALAD
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Boil lentils for 25 minutes in salted water until tender cool and set aside. Saute bacon until crisp. Add scallions and garlic and saute until tender. Let cool then whisk in mustard, lemon juice and 6 ounces of olive oil. Fold dressing into lentils then add parsley, salt and pepper. Saute salmon in 2 ounces of olive until golden on each side and place in a preheated 400 degree oven until desired doneness about 8 to 10 minutes. Serve salmon on top of lentils.
SMOKY PORK, BACON AND WHITE BEAN CHILI
This warm chili bowl made with white beans, crispy bacon and spiced pork tenderloin brings a savory twist to hearty comfort food.
Provided by National Pork Board
Categories Pork
Time 1h39m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in a large saucepan or small stockpot over medium heat, stirring occasionally, until crisp, 8 - 10 min., then transfer bacon to a paper towel-lined plate; set aside.
- Add onion to bacon fat and cook 2 min., stirring occasionally. Increase heat to medium-high and add pork. Cook 6 - 8 min., stirring occasionally, until onions are crisp-tender. Stir in chili powder, paprika, tomatoes and their juices, and water. Bring to boil, reduce to a simmer and cook 35 - 45 min., stirring occasionally, until pork is tender.
- Stir in beans and 2/3 of the bacon. Cook 10 min until heated through, stirring occasionally. Salt to taste. Serve garnished with remaining bacon, sour cream and scallions.
- *Can substitute pork shoulder.
Nutrition Facts : Calories 550.1, Fat 29.4, SaturatedFat 9.9, Cholesterol 117.6, Sodium 847.6, Carbohydrate 25.1, Fiber 9.3, Sugar 4, Protein 45.1
SMOKY BEANS AND GREENS ON TOAST
Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. They're also good without any carb at all, served in a bowl as a side. But whenever skillet-fried toast is an option, I take it. This is dinner food for me, but it also makes a good brunch with a fried egg on each plate.
Provided by David Tamarkin
Categories Epi Recipe Club #cook90 Dinner Bean Bacon Paprika Kale Leafy Green Garlic
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside.
- Heat a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes. Add the onion and cook, stirring, until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme (if using), red pepper flakes, and, if you're using canned beans, 1 teaspoon kosher salt and cook, stirring, for a minute or two.
- Add the slightly wet kale in batches, using tongs to stir the leaves into the onion mixture; wait for one handful of kale to wilt and shrink before adding the next. When the last of the greens has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for a minute or two, just to warm the beans and bring the flavors together. Taste and add more kosher salt if necessary.
- Serve the greens and beans over the toast in wide, shallow bowls, dusted with a little more smoked paprika.
BEAN AND BACON SALAD
My father used to enjoy making this when we were kids. Now I make it for potlucks, and it's a huge crowd pleaser!
Provided by Declan's Mama
Categories Meat and Poultry Recipes Pork Bacon Salad
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
- In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
- In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 18 g, Cholesterol 23.9 mg, Fat 21.3 g, Fiber 5.2 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 1013.2 mg, Sugar 5.4 g
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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.
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- 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.
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