Best Beans And Bacon Recipes

SOUTHERN-STYLE GREEN BEANS WITH BACON AND NEW POTATOES

Steps:

• In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.

GREEN BEANS AND BACON

Steps:

• Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
• Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.

QUICK-BRAISED GREENS AND BEANS WITH BACON

Steps:

• Prepare the greens: Cut the tough stems out of the greens and discard. Stack the leaves, roll tightly crosswise and slice into 3/4-inch-wide ribbons. Transfer to a large bowl, cover with cold water and swish to remove grit. Transfer greens to a colander, cleaning them a second time if the water remaining in the bowl is visibly dirty.
• Cook 2 bacon slices in a large Dutch oven or other heavy pot over medium heat, turning occasionally, until browned and crisp, about 6 minutes. Transfer the cooked bacon to a paper towel-lined plate. Meanwhile, cut the remaining 2 bacon slices crosswise into 1/4-inch-wide strips.
• Add the 1/4-inch bacon strips to the hot bacon fat and cook, stirring, until the fat in the bacon strips starts to render, about 1 minute. Add the onion and a pinch each of salt and pepper and cook, stirring often, until golden brown around the edges, about 3 minutes. Add the garlic and sage and cook, stirring, until fragrant, about 1 minute.
• Stir in the stock, scraping up any browned bits on the bottom of the pot. Cover, reduce the heat to low and simmer, 5 minutes.
• Increase the heat to medium, add the greens, season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender with a little bite, about 3 minutes.
• Uncover and add the beans and hot sauce. Stir until the beans are heated through, 2 to 3 minutes. Season to taste with salt and pepper. Divide among serving dishes and crumble the cooked bacon slices on top. Serve with more hot sauce.

GREEN BEANS SLOW-COOKED WITH BACON AND ONIONS

Steps:

• Heat a heavy bottomed pot over medium high heat. Add the olive oil, bacon, and onions and cook until the onion is soft, about 5 to 10 minutes. Stir in the green beans and chicken stock; season with salt and pepper. Reduce the heat to low, and cook the green beans until they are soft but not mushy, about 30 to 45 minutes. Taste and adjust seasoning.

SLOW-COOKED FRESH GREEN BEANS WITH BACON, ONION, AND RED POTATOES

Steps:

• Place bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels, reserving some of the drippings in the Dutch oven.
• Stir onion in reserved drippings; cook and stir until browned, about 10 minutes. Stir garlic into the onion; cook until softened, 1 to 2 minutes. Pour broth into the Dutch oven; add green beans. Chop bacon and add to the Dutch oven.
• Bring the broth to a boil, reduce heat to low, and place a cover on the Dutch oven. Simmer the green bean mixture until the beans are tender, about 1 hour. Add potatoes; season with salt and pepper. Continue cooking until the potatoes are tender, about 30 minutes more.

BAKED BEANS WITH BACON AND HOT DOGS

Steps:

• Set oven to 350 degrees F.
• Grease a 2-quart casserole dish.In a large bowl.
• In a skillet cook the bacon with onions until evenly browned.
• Add in garlic and cook stirring for 2 minutes; drain and place into a large bowl.
• Add in the 2 cans baked beans, molasses, prepared yellow mustard, dry mustard powder, seasoned salt, tomatoes and brown sugar (start with 1/2 cup and add in more to taste) mix well to combine.
• Mix in the hot dogs.
• Transfer to prepared casserole dish.
• Bake uncovered for 1 hour and 15 minutes or until thickened and bubbly.

SAUTEED GREEN BEANS WITH MUSHROOMS, ONION, AND BACON

Steps:

• Place green beans in a microwave-safe bowl and fill with enough water to cover the bottom of the bowl. Cover the bowl and steam in the microwave on high power for 2 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a plate lined with paper towels, leaving drippings in the pan.
• Place mushrooms and onion into the pan with the bacon drippings. Cook over medium heat until mushrooms are nice and brown and onion is soft and translucent, 5 to 8 minutes. Season with salt and add garlic; allow garlic to brown, 1 to 2 minutes. Toss in green beans; saute for about 3 minutes. Toss in green beans; saute for about 3 minutes.
• Pour wine into the pan and give it a good stir to scrape up any brown bits off of the bottom of the pan. Add bacon to the pan, cover, and let cook until wine is completely absorbed, about 10 minutes.

EASY CANNED GREEN BEANS, MUSHROOMS, AND BACON

Steps:

• Drain most of the water from the green beans. Combine beans and bacon drippings in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 10 minutes.
• Add mushrooms and cook an additional 3 to 5 minutes. Season with salt and pepper. Top with crumbled bacon just before serving.

GREEN BEANS WITH BACON AND ONIONS

Steps:

• In a large heavy pot or Dutch Oven add the olive oil and butter.
• Heat to medium high.
• Add the onions and bacon.
• Cook until the onions are soft and browning lightly, about 8 minutes.
• Add the green beans and chicken stock.
• Bring to a boil, reduce heat to low and simmer, stirring a few times until green beans are soft, about 30 minutes.
• Your liquid should be cooked down, giving the green beans a "glazed" look, or coating if you will.
• Salt and pepper to taste.

BACON WRAPPED BLUE CHEESE STUFFED CHICKEN, GREEN BEANS AND SMASHED POTATOES WITH GREEN ONIONS

Steps:

• Preheat oven to 425 degrees F.
• Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
• Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
• Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
• Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.
• Serve chicken with green beans and potatoes alongside.

GREEN BEANS WITH BACON AND SHALLOTS

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water. Drain well. Pat dry with paper towels. (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)
• Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Discard all but 3 tablespoons bacon fat in skillet. Add butter to skillet and melt over medium heat. Add shallots and sauté until tender and golden, about 4 minutes. Add beans and sauté until heated through, about 6 minutes. Add bacon to skillet and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve.

SWEET AND SOUR GREEN BEANS WITH BACON

Steps:

• Place green beans in a microwave-safe bowl and add enough water to make a layer in the bottom; heat in microwave until green beans are tender yet firm to the bite, 1 to 3 minutes. Drain.
• Heat peanut oil in a large wok or skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Transfer onion to a bowl and discard any remaining oil.
• Place the bacon in the wok or skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into bite-size pieces. Reserve 4 to 5 tablespoons bacon drippings in the wok.
• Mix onion, brown sugar, vinegar, and liquid smoke in the reserved bacon drippings; cook and stir until sauce is bubbling and brown sugar is dissolved, about 5 minutes. Add green beans to sauce and stir to coat; cook until green beans are heated through, 2 to 3 minutes.
• Transfer green bean mixture to a microwave-safe casserole dish; season with black pepper. Serve immediately or warm in the microwave, if needed.

GREEN BEANS WITH BACON AND SHALLOTS

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water. Drain well. Pat dry with paper towels. (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)
• Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Discard all but 3 tablespoons bacon fat in skillet. Add butter to skillet and melt over medium heat. Add shallots and sauté until tender and golden, about 4 minutes. Add beans and sauté until heated through, about 6 minutes. Add bacon to skillet and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve.

MUSHROOM AND BACON GREEN BEANS

Steps:

• Melt butter in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until mushrooms are slightly tender, about 5 minutes. Stir bacon, lemon pepper, and seasoned salt into onion mixture; cook until mushrooms are tender, 5 to 10 more minutes.
• Stir green beans into mushroom mixture; cook, stirring occasionally, until green beans are softened and cooked through, 5 to 10 minutes.

BACON AND GARLIC GREEN BEANS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. In the same skillet, saute onion in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in wine; bring to a boil. Simmer, uncovered, for 5-8 minutes or until liquid is reduced by half., Add the green beans, salt, garlic powder and pepper; heat through. Stir in lemon juice and bacon.

GREEN BEANS WITH CHEESE AND BACON

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 2 1/2-quart baking dish with a lid.
• Place the green beans in a large pan with water to cover; bring to a boil and cook only until the beans are hot and bright green, about 1 minute. Drain. Transfer to a large bowl.
• Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until evenly browned and crisp, about 10 minutes. Pour off all but 1 tablespoon of the drippings. Return to the heat and add the green onions; cook until the onions have softened, about 2 minutes.
• Add the bacon mixture, Cheddar cheese, sour cream, mayonnaise, salt, and pepper to the green beans; stir. Spread the mixture into the prepared baking dish; cover with the lid.
• Bake in the preheated oven until the casserole is bubbling and the beans are tender, about 20 minutes.

PRESSURE COOKER SOUTHERN-STYLE GREEN BEANS AND BACON

Steps:

• Place bacon in the bottom of a pressure cooker and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Add onions; saute for 1 minute. Add green beans; toss until coated in bacon grease. Add water.
• Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow, about 5 minutes. Reduce heat to medium-low and cook for 5 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Season with garlic powder, salt, and pepper.

COUNTRY-STYLE GREEN BEANS W/BACON, ONIONS AND BALSAMIC VINEGAR

Steps:

• Fry bacon in pan til done sprinkling both sides as it cooks with coarse ground pepper.
• Drain on paper towels, set aside.
• Add half a stick of butter to bacon grease, (4 Tbl.).
• Add chopped onion and 1 Tbl. balsamic vinegar and cook slowly over low heat for about 20 minutes til soft and sweet.
• Remove from heat.
• In crockpot, put 2 cans (drained) green beans.
• Sprinkle with a little salt and pepper.
• Sprinkle with half the bacon, broken into small pieces.
• Sprinkle with half the cooked onions.
• Sprinkle with half, (1/2 tsp.), dark brown sugar.
• Drizzle with 1-2 Tbl. bacon/butter grease from pan. (Yes, do this.)LOL.
• Drizzle with 1/2 Tbl. balsamic vinegar.
• Repeat everything (*just draining one can, and add the fourth (last) can of green beans with the water from can pouring over evenly.).
• Give all this a VERY gentle fold, folding only 2-3 times. Any more, and your green beans will begin to break up.
• Cut up your 2 Tbl. butter into 8 pieces and dot top.
• Cover and heat over high til hot throughout.
• About 45 minutes.
• You can also do this on the stove, or even in the oven in a casserole dish (covered.).

PEACH, BOURBON AND BACON BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F.
• In a Dutch oven, cook the bacon over medium heat until the fat is rendered, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and reserve. Add the onion to pan and cook until translucent, about 10 minutes.
• Reduce the heat to low, add the beans, ketchup, sugar, preserves, chicken broth, bourbon, mustard, salt, pepper, garlic powder and reserved bacon and stir until well combined. Bring to a simmer. Cover and bake for 40 minutes. Stir before serving.

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.