BACON AND BEAN SANDWICH
Make and share this Bacon and Bean Sandwich recipe from Food.com.
Provided by jenny_aggie07
Categories Lunch/Snacks
Time 30m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350°F.
- Place toast on an ungreased baking sheet.
- Spread each slice with 3 tablespoons pork and beans.
- Top each slice with 2 strips of bacon.
- Place a few onion rings and a slice of cheese on each piece of toast.
- Bake at 350F for 15-20 minutes or until cheese is melted and lightly brown.
Nutrition Facts : Calories 298.5, Fat 13.1, SaturatedFat 5.4, Cholesterol 27.1, Sodium 817.6, Carbohydrate 35.2, Fiber 6.4, Sugar 1.6, Protein 11.9
ST. JOHN BEANS AND BACON
The London chef Fergus Henderson specializes in making British classics even more delicious at his popular restaurant St. John. Here's his fragrant, richly flavored version of traditional baked beans with salt pork, a dish that evolved into an American staple. Using lots of fresh herbs and a little canned tomato is the key; pass crusty bread at the table to mop up the sauce.
Provided by Julia Moskin
Categories dinner, beans, meat, main course, side dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
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.
BEANS, BACON AND AVOCADO CONCHA SANDWICH
Conchas are the most well-known Mexican pan dulce. They are eaten for breakfast with hot chocolate, coffee or milk; as an anytime pick-me-up; as part of dinner or even as dessert. They can also be the base of a satisfying sandwich, creating a welcome clash between savory and sweet. Mexicans seem to be divided on the sandwich topic: Some can't do without them; some can't stand them. It is a dish you will not find in a cafeteria or restaurant, but in Mexican homes and lunch boxes. The most well-known versions involve refried beans; this one is filled with chipotle refried beans, bacon and avocado. A sunny-side-up egg can be a good addition.
Provided by Pati Jinich
Categories lunch, sandwiches, main course
Time 15m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- Heat the oil in a medium skillet over medium. When hot but not smoking, stir in the onion and cook until softened and browned around the edges, 4 to 5 minutes.
- Add the beans and their liquid, along with the adobo sauce and the chipotles, if using. Cook over medium-high, mashing the beans thoroughly with a potato masher (or the bottom of a coffee mug) until they are warmed and begin to stick to the bottom of the skillet, about 3 minutes. Season with salt to taste.
- To assemble the sandwich, slice the conchas in half horizontally. Spread a very generous ¼ cup refried beans on the bottom of each concha. Top with the bacon slices, breaking them in half to fit, and avocado slices. Top with the top half of the concha. Slice in half and serve.
BEAN WITH BACON
A great winter soup.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 2h35m
Yield 6
Number Of Ingredients 12
Steps:
- Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
- Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
- Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
- Stir in the tomatoes with their juice. Serve.
Nutrition Facts : Calories 630.7 calories, Carbohydrate 52.2 g, Cholesterol 51.5 mg, Fat 35.3 g, Fiber 19.6 g, Protein 26.6 g, SaturatedFat 11.5 g, Sodium 987.1 mg, Sugar 6.5 g
EASY SAVORY BAKED BEANS
Easy - to - make beans - a side dish packed with bacon and appetizing flavors!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 6h15m
Yield 18
Number Of Ingredients 9
Steps:
- Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Drain, reserving 2 tablespoons drippings.
- Mix cooked bacon, 2 tablespoons drippings and remaining ingredients in 3 1/2- to 4-quart slow cooker.
- Cover and cook on high heat setting 1 hour.
- Turn to low heat setting; cook 5 to 7 hours to blend and develop flavors.
Nutrition Facts : Calories 185, Carbohydrate 34 g, Cholesterol 10 mg, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 510 mg
LINDA'S BEAN AND MAYONNAISE SANDWICH (SANDWICHES)
One day my friend at work brought this in for lunch. I turned my nose up at it, and laughed as she told me how delicious it was... The next day she made me one, and made me try it... I was hooked on the first bite...Try it...I bet you will get hooked too! I would not use black beans on this recipe. I use Friends or Bush's baked beans. Try some of my other delicious sandwiches: Recipe #52284 Recipe #234542 Recipe #218337
Provided by Lindas Busy Kitchen
Categories Lunch/Snacks
Time 5m
Yield 1 sandwich
Number Of Ingredients 4
Steps:
- Put a generous amount of mayonnaise on both slices of bread.
- Add salt and pepper to taste, onto the mayonnaise.
- Put a generous amount of beans onto one slice of bread.
- Put top slice of bread onto sandwich, cut and eat.
- This is truly delicious.
- Try it!
- You just might like it.
- Note: You can add onion and/or bacon to this sandwich for variation, or how about chow chow or relish.
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