St John Beans And Bacon Food

HOMEMADE BAKED BEANS WITH BACON (SOUTHERN)

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!

ST. JAMES BAKED BEANS

Steps:

• Heat oven to 325 degrees. Butter a 1 1/2 quart casserole. In a small skillet, saute the bacon and onions until the bacon is crisp and onions are lightly browned; drain well. In a large bowl, combine the remaining ingredients. Add bacon-onion mixture and mix well. Pour bean mixture into prepared casserole. Bake uncovered at 325 degrees for 1 1/2 hours. Enjoy!

BACON PINTO BEANS

Steps:

• Put the beans in a large wide pot or Dutch oven and cover with cold water by 1 inch. Bring to a boil, then remove from the heat and let soak 30 minutes; drain and rinse.
• Return the beans to the pot and add the bacon, onion, chili powder, Worcestershire sauce, chicken broth and 4 cups water. Bring to a simmer over medium-high heat, then reduce the heat to medium and simmer 30 minutes.
• Add 1 teaspoon salt and reduce the heat to medium low. Cover and simmer, stirring occasionally, 1 1/2 more hours. Partially uncover the pot and continue simmering, stirring occasionally, until the beans are creamy and the liquid is thick, about 30 more minutes. Add the vinegar and chives and season with salt.

ST. JOHN BEANS AND BACON

Steps:

• Drain the beans and put them in a medium pot. Cover by about 1 inch of cold water, bring to the boil, reduce to a simmer and cook until beans are thoroughly giving (but not mushy). This will take approximately 1 to 2 hours, depending on the freshness of the beans. Once cooked, remove from the heat, but keep them in their liquor so they do not dry out.
• Get a large, deep pan hot and add the duck fat (or oil). Add the lardons and cook over low heat to render the fat, stirring occasionally, about 20 minutes.
• In a saucepan, combine stock, garlic cloves and bouquet garni. Heat to a simmer then cook, 30 minutes. Turn off the heat and set aside.
• When the lardons are golden, remove with a slotted spoon. To the fat in the pan, add onions, leeks and celery, season with salt and cook until softened, about 10 minutes. Add the sage and the entire tin of tomatoes and their juices, crushing the tomatoes in your hands as you do so. Let this cook down for 15 minutes to thicken the tomatoes, stirring to remove all the good lardon bits that might adhere to the pan. Stir in 1 cup of the simmered stock. Season to taste.
• Drain the beans and add them to the pan with the tomato mixture. Add the lardons and 1 more cup stock and gently mix everything together. Season very well with salt and pepper. Cover and let cook over low heat for 10 to 20 minutes, adding stock a ladleful at a time if the mixture seems to be drying out. Serve hot.

SAUCY STOVETOP BACON BEANS

Steps:

• Arrange the bacon in a large cast iron skillet or 3-quart braiser over medium heat. Cook, rendering the fat and crisping the bacon, about 4 to 5 minutes per side. Remove to a paper towel-lined plate to drain. When cool, roughly chop the bacon. Set aside.
• Leave the bacon grease in the pan and add the onion and bell pepper. Season with salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, harissa, coriander, cumin, cayenne and cinnamon and stir to combine and toast until the spices are fragrant. Add the tomato sauce, molasses, vinegar, stock or water and half of the bacon. Season again with a pinch of salt. Bring to a boil over medium-high heat and reduce to a simmer. Stir in the beans. Simmer rapidly until thickened, about 15 minutes. Season to taste. To store, let beans come to room temperature and refrigerate in a covered container. You can make the beans up to 2 days in advance and just reheat.
• Sprinkle with the remaining bacon, the scallions and cilantro. Serve immediately.

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.

BAKED BEANS WITH GROUND BEEF AND 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.

CHEF JOHN'S BOSTON BAKED BEANS

Steps:

• Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
• Preheat oven to 300 degrees F (150 degrees C).
• Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
• Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
• Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.

BIRNEN, BOHNEN UND SPECK (PEARS, BEANS AND BACON)

Steps:

• put the bacon with the salt into 3/4l water and bring to a boil, leaving to cook covered on medium heat for 30 minute add pears and onion and leave to cook for another 10 minute.
• add beans and leave to cook for another 30 minute.
• take out the bacon and cut into small pieces.
• salt and pepper to taste and add the bacon strips.
• serve over boiled potatoes.
• from original poster:.
• This is a very typical northern German dish that will be served end of summer, early fall. The pears used in this recipe are not the juicy pears, that you would buy normally, but rather a small type which remains it's shape when being cooked. On markets they are usually sold as cooking pears and not recommended to eat raw as they are a bit sour. This is how it is cooked in my family for generations. I'm sure other families have their own recipes, but for a reason unknown to me, whenever my mum made it, she reported on her return from the butcher's who else was making it the same day (usually 5 or 6 other families using the same butcher). It is a dish, though comparatively cheap, eaten by rich and poor alike. It is served with boiled potatoes.