BBQ BACON BEANS
A tasty alternative to baked beans, this recipe will spice up your jacket potatoes no end
Provided by Lesley Waters
Categories Lunch, Main course, Side dish, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pan. Finely chop the celery sticks, onion and red pepper and gently fry until soft, about 10 mins. Set the softened veg aside and fry the bacon in the same pan until golden and crisp. Tip in the garlic clove and chilli powder and cook for 1 min.
- Pour in passata, maple syrup, Worcestershire sauce and the softened veg and stir well.
- Rinse and drain the borlotti beans and cannellini beans. Tip into the pan, bring to the boil and simmer for 10 mins. Season to taste and serve with jacket potatoes.
Nutrition Facts : Calories 204 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.78 milligram of sodium
BACON BAKED BEANS
I doctor up canned baked beans with apple and brown sugar to make them sticky and sweet. This is the easiest recipe to make.
Provided by Dana
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cook bacon in a large skillet or in the microwave until much of the grease has been released, but the bacon is still flexible. Drain on paper towels and set aside.
- In a 9 inch square baking dish, stir together the baked beans, onion, mustard, ketchup, brown sugar and apple. Top with slices of bacon.
- Bake uncovered for 45 minutes in the preheated oven, until the bacon is crisp and beans are bubbling hot.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 51.5 g, Cholesterol 7.6 mg, Fat 3.7 g, Fiber 5.5 g, Protein 8.9 g, SaturatedFat 1.1 g, Sodium 893.1 mg, Sugar 34.2 g
SAUCY STOVETOP BACON BEANS
Think homemade barbecue sauce with creamy white beans swimming around. The sweetness from the molasses is balanced by the salty, crispy bacon.
Provided by Molly Yeh
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
BBQ BAKED BEANS
BBQ baked beans are a summer staple. This shortcut version relies on ordinary canned baked beans, which we dress up with fresh peppers, onions, cider vinegar and barbecue sauce. The sweet and tangy side dish is perfect for a summer barbecue, picnic, potluck or weeknight dinner. The beans taste even better the next day, so they can be prepared ahead of time and reheated or served at room temperature.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.
- Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
- Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature.
EASY BBQ BEANS
Quick, simple and packed with goodness, try these beans as part of a pick-and-mix Mexican supper
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a small pan. Fry onion until starting to brown, then add garlic and cook for 1 min. Add vinegar and sugar and cook until onions are caramelised. Stir in beans, passata, Worcestershire sauce (if using) and seasoning and simmer for 10-15 mins until thickened. Stir through coriander and serve.
Nutrition Facts : Calories 118 calories, Fat 2 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.37 milligram of sodium
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