Bacon & Egg Avocado
15 MINS
4 servings
Cowboy Baked Beans with Bacon
Cowboy Baked Beans with Bacon
45 MINS | 12 servings
Ingredients:
1 lb. Hatfield® Bacon, diced
1 medium Vidalia onion, peeled & chopped
2 cloves fresh garlic, peeled & minced
½ jalapeno, seeded and chopped
2 cans (16oz) baked beans
1 can kidney beans
1 can black beans
1 can pinto beans
1 can cannellini beans
1 cup BBQ sauce
½ cup dark brown sugar
¼ cup molasses
2 Tbsp. Worcestershire sauce
2 Tbsp. whole grain mustard
1 Tbsp. Dijon mustard
Salt and pepper, to taste
Preparation:
- Place bacon in a large, Dutch oven pot over medium-high heat. Cook until crisp, remove bacon and set aside.
- Drain grease from pot, reserving ¼ cup. Return to heat add onion, garlic and jalapeno and cook until onions become translucent.
- Reduce heat to medium.
- Drain and rinse the kidney, black, pinto and cannellini beans and add to the pot with the baked beans. Add remaining ingredients including the bacon, stir well.
- Let simmer for 30 – 45 minutes. Taste, add salt and pepper if needed.
Recipe created by Hatfield’s executive chef, Chef Jen.
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