Crumble the bacon and return it to the pot. Let the mixture heat through, stirring often (carefully so as to not mush up too many beans). Add the beans to the pot, including the liquid from 1 can and draining the rest.Drain the fat from the pot and return the ground beef mixture. Cook, breaking apart the meat with a wooden spoon, until the meat is cooked through. Add the ground beef, onion, garlic powder, and a good pinch of salt and a few grinds of pepper.Drain the bacon fat from the pot, leaving about 1 tablespoon. Remove the bacon and set on a paper towel-lined plate to drain. In a large soup pot or Dutch oven, cook the bacon until crisp.These beans go perfectly with barbecue chicken, pork, burgers, hot dogs (pro-tip: spoon some on top of your hot dog with a bit of mustard), and more! There are a lot of different versions of these types of bean dishes with many different names, but I like the name cowboy beans or cowboy calico beans as they remind me of something one would eat while sitting around a campfire. I just suggest to use different colors and sizes for the best results. However, if you can't find one, or don't like one, you can use other varities. I like this combination for the contrasts in colors, textures, and shapes. Note that in this recipe I use four types of beans - navy, pinto, red, and butter (or large Lima) beans. This is a terrific dish to bring to a cookout or summer picnic/potluck because it makes a lot and you can keep it warm in your slow cooker. These beans are a hearty, sweet, stick-to-your-ribs side dish that feeds a crowd and is always a win! It's over-the-top because it contains not only four different types of beans, but also beef and bacon. This is an over-the-top bean recipe for your next cookout. Four types of beans come together with ground beef and bacon in a sweet and tangy sauce for a crowd-pleasing summer cookout side dish.
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