Tuesday, May 14, 2013

Three-Baked Beans with Crispy Bacon

Here is the first recipe from Saturdays Demo. Don"t rinse the baked beans, but do pour off some of the juice, other wise your finished dish may not have crispy bacon.
3 tablespoons vegetable oil
5 garlic cloves, minced
1 Pablono chili, chopped
1 medium onion, chopped
1 tablespoon fresh ginger, minced
salt
2 cups sweet and sticky B.B.Q. sauce. ( your favorite, but I recommend " Baby Ray's Honey )
2 15½ ounce cans baked beans ( again, your fav.)
1 19 ounce can red kidney beans, drained and rinced
1 19 ounce can pinto beans, drained and rinced
2 to 3 pounds lean bacon, thin sliced

In a 12" Dutch oven, with about 14 to 16 charcoals under, heat oil,  saute garlic, onions, and chili, salt to taste; stirring occasionally, until the vegetables are tinder. About 8 minutes. Remove veggies, and reserve. Remove from heat, line the oven with the bacon up the inside of oven and let hang over the out side. In a mixing bowl; mix all the beans and the B.B.Q. sauce, and veggies. Pour the bean mixture in the bacon lined Dutch oven. Lay the bacon over the top of the beans in the reverse direction as you put them in. Made a neat pinwheel. Place lid on oven with 18 to 20 charcoals in top, and only 8 to 10 under the oven. Bake for 35 to 45 minutes or until bacon is crisp. Let cool 10 to 15 minutes,and serve.  

38 comments:

  1. Now that is awesome! You can't go wrong with bacon any day of the week. That looks like something I might be trying our next camping trip. Does the bacon actually get crispy with all that juice or just browned? (like I care...it's BACON) lol. Thanks for posting Ron, I saved this one.

    Scott

    ReplyDelete
    Replies
    1. It was about ½ and ½. The top ones were crisp. You may try just covering the oven with charcoal the last 5 or 10 minutes and get a little most crisp.

      Delete
    2. the instructions say to drain "some bean juice" off so the bacon get crispy,,

      Delete
    3. Add more brown sugar and it will thicken itself when cooking.

      Delete
    4. I was just reading about dutch oven recipes....towards the end of cooking time you are to take the coals from the bottom and place them on top as well. FYI If you have about 28 coals top and bottom thats about 350 degrees

      Delete
  2. I won't be able to try this soon enough! (I'll probably have to have 2 packages of bacon, one to munch on while I'm making it, the other for the recipe.)

    ReplyDelete
  3. That is way too much bacon....beans floating in grease. No Thank You.. makes my stomach upset just thinking about it

    ReplyDelete
    Replies
    1. Pansies!

      Too much bacon...as if there is such a thing. Paper towels can easily soak up the grease that will ultimately float to the top.

      Delete
    2. Then why comment at all.....if the recipe is not for you, move on.........

      Delete
    3. The deli bacon we buy doesn't cook out much grease. Use high quality bacon and you should be fine.

      Delete
    4. use turkey bacon

      Delete
  4. I'm thinking you could partially cook the bacon, until the fat is rendered but it's still pliable, before lining the pan. It'll get crispier, there will be less grease, and you still get the 'oooh, ahh' presentation. - Angie

    ReplyDelete
  5. I agree ,partially cook bacon . I like the idea tho I will try my own version.tha.ks

    ReplyDelete
  6. Hmm do you think I can do this if I have the new type of dutch oven?

    ReplyDelete
    Replies
    1. What do you mean "new" type of DO?

      Delete
  7. crispy bacon is a sin anyways. and what wrong with beans swimming in grease? stir before dishing up.

    ReplyDelete
  8. It has all three food groups...Beans, Bacon and Bacon Grease! - Cookie from Atlantis

    ReplyDelete
  9. I wonder if you could bake a meatloaf in there like that, too. mmmmm

    ReplyDelete
    Replies
    1. Sailonner in SausalitoMarch 26, 2014 at 10:13 AM

      I have been cooking with my grandmother's 100 year old dutch oven on my sailboat for many years now. Absolutely the best way to make dinner for two or three people or for two or three days. I have come up with a recipe for a tarragon chicken with veggies that is so good:

      In olive oil saute several cloves of garlic, rosemary, and salt /pepper to taste.
      add three or four thighs to fill the bottom of the pot. Brown the skin both sides.
      cut up carrots, potatoes, mushrooms (crimini and shitake are great) to bite size and add by layers to the chicken, fill the pot to the rim.
      I like fresh tarragon and add it liberally, pulling the leaves from the stems, although dried tarragon can also be used.
      cover the pot for about 20 minutes or so on fairly high heat, then pull the chicken up to the top to steam rather than fry on the bottom.
      a generous shake of balsamic or apple cider vinegar adds the flavor.
      Cook until the veggies are soft enough to chew easily, or however you like them, The chicken should be done by then

      Delete
    2. I LUV THIS THANK YOU MUCH I SAIL ASWELL

      Delete
  10. I cook Meatloaf i roll Meatloaf into a log about 6" in round an about 12" / foot long. An then i rap it with bacon an over lap the bacon just a little rap with .aluminum foil. Me i just bake mine . in the oven . I make mine a Bacon Cheeseburger.

    ReplyDelete
  11. It all sounds good!!

    ReplyDelete
  12. I'm wondering if it can be done in a regular oven and how to do it without making a huge difference?

    ReplyDelete
  13. Excellent idea, I have done the meat loaf in this style/fashion, never thought of the Dutch Oven & Baked Beans!

    ReplyDelete
  14. Could you do this without the pinto beans or kidney beans.

    ReplyDelete
    Replies
    1. No, it is impossible to remove an ingredient.

      Delete
    2. Of coarse you can remove or swap ingredients. Chefs are supposed to take a recipe and "make it their own"! But first you need to make the recipe as is and then experiment with it before serving to others.

      Delete
  15. Looks yummy, but I think I might cook bacon a little first before putting it in dutch oven...

    ReplyDelete
  16. If you blanch the bacon first. You may need to adjust the cooking time. Blanched bacon cooks much faster then raw bacon.

    ReplyDelete
  17. Does anyone know the cooking directions if in the oven?

    ReplyDelete
  18. I wonder if any muslims will try this???

    ReplyDelete
  19. Made it in the oven today, turned out great.

    ReplyDelete
  20. Yuk!!! I like beans and I like bacon but this looks like Grease Heaven.

    ReplyDelete
    Replies
    1. grease is good for u

      Delete
  21. I was cooking for a large group. You can do it in a smaller oven and cut recipe in ½ or ¼.
    Any Dutch oven recipe can be cooked in the home oven. A heat sours is a neat sours. Good luck and good cookin"
    The outlaw gourmet
    Don't rob yourself of good cookin'

    ReplyDelete
  22. yum yum yum yum yum yum yyyuuummm!!!!!!!

    ReplyDelete