Black Beans With Bacon Recipes

EM'S SWEET & SPICY BLACK BEANS WITH BACON

Steps:

• In a small bowl, combine cumin, oregano, chili powder, chili flakes (optional), brown sugar, and salt. Set aside.
• Put bacon batons into cold skillet and turn heat on to medium. Bring up to heat and cook bacon until crispy.Remove bacon from pan and set aside.
• Put chopped onion into hot pan. Cook onion in bacon grease until translucent.Add peppers and cook 5 additional minutes.Add garlic and spices. Cook another minute.
• Add drained, rinsed beans to mixture.Add chicken stock and water. Liquid should just cover beans.Use a wooden spatula or spoon to deglaze the bottom of the pan.
• Smash beans with a potato masher or the back of a wooden spoon.
• Reduce bring beans to a simmer, and reduce heat.Cook an additional 5-10 minutes, until spoon leaves a space when dragged through the beans.
• Remove from heat and stir in cilantro and reserve bacon. Season to taste.
• Serve topped with grated cotija and additional chopped cilantro.

SPICY BLACK BEANS WITH ONION AND BACON

Steps:

• Cook the bacon in heavy, large saucepan over medium heat until done, about 10 minutes. Remove the bacon from the pan onto some paper towels to drain and cool.
• Spoon out all but 2 tablespoons bacon fat from the pan. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes. Add all remaining ingredients.
• Simmer until the bean mixture is thick, stirring frequently, about 12 minutes. Season to taste with salt and pepper. Crumble the bacon and stir into the beans (or sprinkle on top of individual servings).

BACON BLACK BEANS

Steps:

• Saute bacon until crisp, then set aside.
• Drain all except 1 T bacon grease.
• Saute onion and jalapeno in remaining bacon grease.
• Add all remaining ingredients except bacon and simmer until beans are hot and tomatoes have reduced a bit.
• Top with bacon pieces.
• If you like more spice you can either leave some seeds in the jalapenos or add a pinch of cayenne pepper.

BACON AND BLACK BEAN SMASH

Steps:

• Heat a medium skillet over medium high heat. Add extra-virgin olive oil and bacon. Render fat 2 minutes then add onion and garlic, cook 5 minutes. Add 1 can of beans to the pan and season them with salt, pepper and cumin then smash them with a potato masher, combining them with bacon and onions. When they are combined, add remaining can of beans and combine with smashed beans. Add hot sauce to your taste and serve. Chopped cilantro or scallions and sour cream are optional garnishes to this smash.

CUBAN STYLE BLACK BEANS WITH BACON

Steps:

• Heat large saute pan and add bacon drippings. Throw in all veggies with the exception of the garlic and the beans. Cook until softened and onion is translucent to brown. Add the beans, your seasoning, lemon, vinegar, sugar and bacon. Add the cilantro and your garlic last. They key to this dish is tasting it often to make sure the flavoring is as desired. Serve immediately.

BLACK BEAN AND BACON SOUP

Steps:

• Saute onions, celery, carrots, peppers and garlic in bacon drippings in saucepan over medium heat. Cook until crisp-tender.
• Stir in beans, broth and cayenne. Simmer 15 min., stirring occasionally.
• Pour soup into food processor or blender container; cover. Process until pureed. (I use an immersion blender, so I puree right in the saucepan.) Return soup to saucepan.
• Stir in bacon; cook until heated through, stirring occasionally.
• Garnish with green onions if desired.

BEEF CHILI WITH BACON & BLACK BEANS

Steps:

• Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes.
• Pour off all but 2 tablespoons fat, leaving bacon in pot.
• Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
• Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
• Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
• Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
• Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.
• Adjust seasoning with additional salt.
• Serve with lime wedges and condiments if desired.