Serves 4
3 cups broad beans, podded (fresh or frozen)
1 1/3 cups risoni or orzo pasta
1 clove garlic, minced
juice of ½ lemon juice
¾-1 cup parmesan cheese, grated
1 cup mint leaves, finely chopped
3 tablespoons extra-virgin olive oil
3-4 rashers free-range bacon, diced
¼ cup pine nuts
Pour boiling water over broad beans. Stand for one minute then drain and allow to cool before popping their dull skins to reveal the bright green beans.
While you are shelling the broad beans, cook pasta in boiling salted water (as this job takes about the same time for the pasta to cook) until al dente.
Cook shelled broad beans in boiling salted water for 1-2 minutes, then drain. Set aside half of the broad beans whole, and mash the other half of the broad beans with the garlic and lemon juice.
Heat a little olive oil in a fry pan and fry bacon and pine nuts until bacon is crispy, about 3-4 minutes.
Spoon out ½ cup of the pasta cooking water and reserve, before draining the pasta. Tip drained pasta back into the pot with the reserved cooking water, mashed broad beans, whole broad beans, parmesan, mint and olive oil.
Toss together and season with salt and freshly ground black pepper to taste.
To serve, divide between bowls and sprinkle over crispy bacon and pine nuts.
bacon recipe source: Nadia Lim (@nadialimchef)
Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts
Friday, June 10, 2016
Monday, May 23, 2016
3927. MINESTRONE SOUP with BUTTERNUT SQUASH, KALE and WHITE BEANS
Yield: Serves 6-8
4 ounces bacon, ½-inch-diced (4-5 slices)
1 tablespoon extra virgin olive oil, plus extra for toasting the bread and serving
3 cups (½-inch) diced peeled butternut squash (about 1 pound)
2 cups (½-inch) diced carrots (4 carrots)
2 cups (½-inch) diced celery (3 stalks)
1 and 1/2 cups chopped yellow onion (about 1 medium)
1 and ½ tablespoons minced garlic (4 cloves)
1 pound kale, stems removed and leaves coarsely chopped
26 ounces canned chopped tomatoes
6 to 8 cups chicken stock
1 bay leaf
1 and 1/2 teaspoons kosher salt, plus additional as needed (depending upon the saltiness of the stock)
1 and 1/2 teaspoons black pepper
1 teaspoon dried thyme
2 cups cooked whole wheat small pasta, such as elbow (about 1 cup dry)
1 (15-ounce) can cannellini beans, drained and rinsed
Freshly grated Parmesan cheese, for serving
Baguette, cut into 1/2 inch thick diagonal slices
In a large, heavy pot or Dutch oven over medium low, cook bacon, stirring occasionally, until lightly browned, about 6 minutes. Remove from pan and place in between two paper towels set atop a dinner plate. Blot lightly and set aside. Drain most of the excess fat from the Dutch oven. Add 1 tablespoon olive oil, squash, onion, carrots, celery, and garlic. Sauté over medium heat, until the vegetables begin to soften, about 8-10 minutes. Add the kale in batches as it fits in the pot, stirring so that it cooks down. Once kale has lightly wilted, add the tomatoes, 6 cups chicken stock, bay leaf, salt, pepper, and thyme. Bring to a boil, then lower the heat and simmer uncovered for 20 minutes, until the vegetables are tender.
Meanwhile, cook the pasta according to directions. Drain and set aside.
Once soup has simmered and the vegetables are soft, discard the bay leaf. Add the beans, cooked pasta, and reserved bacon and heat through. The soup should be fairly thick, but add additional chicken stock as needed. Serve hot drizzled with olive oil and topped with Parmesan cheese.
To toast baguette: Place rack in upper third of oven and preheat to 425 degrees F. Brush both sides of each baguette slice with olive oil and place on a baking sheet. Cook until golden and toasted, about 6 minutes. Serve warm with soup.
bacon recipe source: Erin Clarke, Well Plated (@WellPlated), October 17, 2013
4 ounces bacon, ½-inch-diced (4-5 slices)
1 tablespoon extra virgin olive oil, plus extra for toasting the bread and serving
3 cups (½-inch) diced peeled butternut squash (about 1 pound)
2 cups (½-inch) diced carrots (4 carrots)
2 cups (½-inch) diced celery (3 stalks)
1 and 1/2 cups chopped yellow onion (about 1 medium)
1 and ½ tablespoons minced garlic (4 cloves)
1 pound kale, stems removed and leaves coarsely chopped
26 ounces canned chopped tomatoes
6 to 8 cups chicken stock
1 bay leaf
1 and 1/2 teaspoons kosher salt, plus additional as needed (depending upon the saltiness of the stock)
1 and 1/2 teaspoons black pepper
1 teaspoon dried thyme
2 cups cooked whole wheat small pasta, such as elbow (about 1 cup dry)
1 (15-ounce) can cannellini beans, drained and rinsed
Freshly grated Parmesan cheese, for serving
Baguette, cut into 1/2 inch thick diagonal slices
In a large, heavy pot or Dutch oven over medium low, cook bacon, stirring occasionally, until lightly browned, about 6 minutes. Remove from pan and place in between two paper towels set atop a dinner plate. Blot lightly and set aside. Drain most of the excess fat from the Dutch oven. Add 1 tablespoon olive oil, squash, onion, carrots, celery, and garlic. Sauté over medium heat, until the vegetables begin to soften, about 8-10 minutes. Add the kale in batches as it fits in the pot, stirring so that it cooks down. Once kale has lightly wilted, add the tomatoes, 6 cups chicken stock, bay leaf, salt, pepper, and thyme. Bring to a boil, then lower the heat and simmer uncovered for 20 minutes, until the vegetables are tender.
Meanwhile, cook the pasta according to directions. Drain and set aside.
Once soup has simmered and the vegetables are soft, discard the bay leaf. Add the beans, cooked pasta, and reserved bacon and heat through. The soup should be fairly thick, but add additional chicken stock as needed. Serve hot drizzled with olive oil and topped with Parmesan cheese.
To toast baguette: Place rack in upper third of oven and preheat to 425 degrees F. Brush both sides of each baguette slice with olive oil and place on a baking sheet. Cook until golden and toasted, about 6 minutes. Serve warm with soup.
bacon recipe source: Erin Clarke, Well Plated (@WellPlated), October 17, 2013
Monday, April 04, 2016
3878. CORN, BEAN and CHEESE SALAD with BACON (ENSALADA MIRAFLORES)
Serves 4
3 ears choclo or other corn
1 tbsp olive oil
3 1/2 oz / 100 g bacon lardons
1 (7 oz / 200 g) can butter beans, drained and rinsed
1 large red onion, cut into 3/8-inch / 1-cm dice
4 large tomatoes, seeded and cut into 3/8-inch / 1-cm dice
1/4 rocoto chile, seeded and very finely chopped
7 oz / 200 g queso fresco or feta cheese, cut into small cubes
1 tbsp finely chopped flat-leaf parsely
For the Dressing
3 tbsp extra virgin olive oil
3 tbsp red wine vinegar
A pinch of superfine sugar
A squeeze of lime juice
Salt and freshly ground black pepper
Bring a saucepan of water to a boil over medium heat and cook the choclo until tender. Drain and plunge into iced water to cool down and then cut or break off the kernels from the cob.
Heat the olive oil in a frying pan over medium heat and saute the bacon lardons for a few minutes, until they are crisp and brown. Drain on paper towels.
Put the choclo, butter beans, onion, tomatoes, chile, and cheese in a large bowl.
Whisk all the dressing ingredients together in a small bowl or jug and pour into the bowl of salad. Gently toss everything together, trying not to break up the cheese.
Divide the salad among 4 shallow bowls and sprinkle over the bacon lardons and parsley.
bacon recipe source: Ceviche: Peruvian Kitchen, by Martin Morales (Ten Speed Press, 2013)
3 ears choclo or other corn
1 tbsp olive oil
3 1/2 oz / 100 g bacon lardons
1 (7 oz / 200 g) can butter beans, drained and rinsed
1 large red onion, cut into 3/8-inch / 1-cm dice
4 large tomatoes, seeded and cut into 3/8-inch / 1-cm dice
1/4 rocoto chile, seeded and very finely chopped
7 oz / 200 g queso fresco or feta cheese, cut into small cubes
1 tbsp finely chopped flat-leaf parsely
For the Dressing
3 tbsp extra virgin olive oil
3 tbsp red wine vinegar
A pinch of superfine sugar
A squeeze of lime juice
Salt and freshly ground black pepper
Bring a saucepan of water to a boil over medium heat and cook the choclo until tender. Drain and plunge into iced water to cool down and then cut or break off the kernels from the cob.
Heat the olive oil in a frying pan over medium heat and saute the bacon lardons for a few minutes, until they are crisp and brown. Drain on paper towels.
Put the choclo, butter beans, onion, tomatoes, chile, and cheese in a large bowl.
Whisk all the dressing ingredients together in a small bowl or jug and pour into the bowl of salad. Gently toss everything together, trying not to break up the cheese.
Divide the salad among 4 shallow bowls and sprinkle over the bacon lardons and parsley.
bacon recipe source: Ceviche: Peruvian Kitchen, by Martin Morales (Ten Speed Press, 2013)
Monday, March 28, 2016
3871. CHARRO BEANS with BACON
serves 6
1 teaspoon lard or vegetable oil
4 slices bacon, minced
1 white onion, finely chopped
1 cup chopped celery
1 cup thinly sliced, peeled carrots
1 jalapeno chile, minced
8 ounces ham, diced
6 cups drained cooked pinto beans and 4 cups bean cooking liquid
1 tablespoon salt
1/2 teaspoon ground dried Mexican oregano
1/2 teaspoon ground cumin
1 (12-ounce) bottle or can Mexican beer (optional)
In a skillet, heat the lard over medium-high heat. Add the bacon, onion, celery, and carrots and cook, stirring, for about 5 minutes, until the onion is soft. Add the chile and ham and cook for 1 minute. Remove from the heat.
Place the beans and cooking liquid in a soup pot. Using an immersion blender or a potato masher, break up some of the beans to create a thick, chunky-textured soup. Add the cooked ham mixture, including some or all of the fat in the pan, and stir well. Then stir in the salt, oregano, and cumin. Place over high heat, bring to a boil, then reduce the heat to low and simmer for 10 minutes to blend the flavors. Add either water or beer as needed to achieve a good soup consistency. Ladle into bowls and serve immediately.
bacon recipe source: Texas Eats: The New Lone Star Heritage Cookbook by Robb Walsh (Ten Speed Press, 2012)
1 teaspoon lard or vegetable oil
4 slices bacon, minced
1 white onion, finely chopped
1 cup chopped celery
1 cup thinly sliced, peeled carrots
1 jalapeno chile, minced
8 ounces ham, diced
6 cups drained cooked pinto beans and 4 cups bean cooking liquid
1 tablespoon salt
1/2 teaspoon ground dried Mexican oregano
1/2 teaspoon ground cumin
1 (12-ounce) bottle or can Mexican beer (optional)
In a skillet, heat the lard over medium-high heat. Add the bacon, onion, celery, and carrots and cook, stirring, for about 5 minutes, until the onion is soft. Add the chile and ham and cook for 1 minute. Remove from the heat.
Place the beans and cooking liquid in a soup pot. Using an immersion blender or a potato masher, break up some of the beans to create a thick, chunky-textured soup. Add the cooked ham mixture, including some or all of the fat in the pan, and stir well. Then stir in the salt, oregano, and cumin. Place over high heat, bring to a boil, then reduce the heat to low and simmer for 10 minutes to blend the flavors. Add either water or beer as needed to achieve a good soup consistency. Ladle into bowls and serve immediately.
bacon recipe source: Texas Eats: The New Lone Star Heritage Cookbook by Robb Walsh (Ten Speed Press, 2012)
Saturday, March 26, 2016
3869. SOY and GARLIC GREEN BEANS with BACON and CARAMELIZED RED ONIONS
Yield: 4
1 tbsp soy sauce
2 tsp sugar
2 slices of bacon, cooked & crumbled
2 tsp of olive oil (or bacon grease)
1/4 red onion, sliced
1 clove of garlic, minced
1/2 lb of green beans, ends removed & cut in half
Freshly cracked pepper, to taste
Heat a skillet over medium heat. Add the bacon and cook both sides until crispy. Remove from the pan and place on a paper towel to drain. Crumble the bacon then set aside. Mix the soy sauce and the sugar together in a small bowl and stir well; set aside.
Remove all but 2 teaspoons of bacon grease from the skillet (or use the same amount of olive oil). Add the red onion and cook, stirring often, for 3-4 minutes.
While the onion is cooking, boil some water in a pot then place the green beans into the boiling water. Cook for one minute then drain.
After the onion has cooked for 3-4 minutes, add the garlic to the onion and cook, stirring constantly for 1 minute. Add the cooked green beans to the onions and garlic then cook for 2 minutes, stirring often. Stir the soy and sugar mixture really well then add that to the pan. Stir constantly for 1-2 minutes for the sauce to glaze the veggies; season with freshly cracked pepper to taste. Add the bacon and mix until well combined. Pour into a serving dish and serve.
bacon recipe source: Pam, For The Love Of Cooking (@4loveofcooking), July 25, 2013
1 tbsp soy sauce
2 tsp sugar
2 slices of bacon, cooked & crumbled
2 tsp of olive oil (or bacon grease)
1/4 red onion, sliced
1 clove of garlic, minced
1/2 lb of green beans, ends removed & cut in half
Freshly cracked pepper, to taste
Heat a skillet over medium heat. Add the bacon and cook both sides until crispy. Remove from the pan and place on a paper towel to drain. Crumble the bacon then set aside. Mix the soy sauce and the sugar together in a small bowl and stir well; set aside.
Remove all but 2 teaspoons of bacon grease from the skillet (or use the same amount of olive oil). Add the red onion and cook, stirring often, for 3-4 minutes.
While the onion is cooking, boil some water in a pot then place the green beans into the boiling water. Cook for one minute then drain.
After the onion has cooked for 3-4 minutes, add the garlic to the onion and cook, stirring constantly for 1 minute. Add the cooked green beans to the onions and garlic then cook for 2 minutes, stirring often. Stir the soy and sugar mixture really well then add that to the pan. Stir constantly for 1-2 minutes for the sauce to glaze the veggies; season with freshly cracked pepper to taste. Add the bacon and mix until well combined. Pour into a serving dish and serve.
bacon recipe source: Pam, For The Love Of Cooking (@4loveofcooking), July 25, 2013
Sunday, March 20, 2016
3863. TWO-BEAN SALAD with ROASTED POTATOES and BACON
Servings: 4
4 slices bacon
1 1/2 pounds new potatoes, thinly sliced
Coarse salt and ground pepper
6 ounces wax beans, trimmed and halved
6 ounces green beans, trimmed and halved
3 tablespoons capers, rinsed and drained
1 teaspoon extra-virgin olive oil
2 scallions, thinly sliced
4 teaspoons red-wine vinegar
Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide bacon between two rimmed baking sheets; cook until browned, 8 minutes. Drain bacon on paper towels, reserving sheets. Crumble bacon into bite-size pieces. Add potatoes to sheets, season with pepper, and toss to coat with bacon drippings. Cook until potatoes are brown on bottoms, 15 minutes, rotating sheets halfway through. Remove sheets from oven and flip potatoes with a metal spatula.
In a bowl, combine beans, capers, and oil; divide between sheets with potatoes. Cook until potatoes and beans are tender, about 15 minutes, rotating sheets halfway through. Transfer potato mixture to a large bowl; toss with bacon, scallions, and vinegar.
bacon recipe source: Martha Stewart, Everyday Food, July/August 2010
4 slices bacon
1 1/2 pounds new potatoes, thinly sliced
Coarse salt and ground pepper
6 ounces wax beans, trimmed and halved
6 ounces green beans, trimmed and halved
3 tablespoons capers, rinsed and drained
1 teaspoon extra-virgin olive oil
2 scallions, thinly sliced
4 teaspoons red-wine vinegar
Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide bacon between two rimmed baking sheets; cook until browned, 8 minutes. Drain bacon on paper towels, reserving sheets. Crumble bacon into bite-size pieces. Add potatoes to sheets, season with pepper, and toss to coat with bacon drippings. Cook until potatoes are brown on bottoms, 15 minutes, rotating sheets halfway through. Remove sheets from oven and flip potatoes with a metal spatula.
In a bowl, combine beans, capers, and oil; divide between sheets with potatoes. Cook until potatoes and beans are tender, about 15 minutes, rotating sheets halfway through. Transfer potato mixture to a large bowl; toss with bacon, scallions, and vinegar.
bacon recipe source: Martha Stewart, Everyday Food, July/August 2010
Wednesday, March 16, 2016
3859. SMOKY BACON, BLACK BEANS and GREENS QUESADILLAS with PICO DE GALLO
Serves 4
6 slices smoky, meaty bacon, chopped, divided
1 large yellow or white onion, chopped, divided
4 cloves garlic, chopped
1 bunch chard or flat kale (such as lacinato), stemmed and chopped (about 5 to 6 cups)
Salt and pepper
Olive oil or canola oil, for drizzling and brushing
2 jalapeños, seeded and chopped, divided
1 1/2 teaspoons ground coriander (about half a palmful)
1 1/2 teaspoons ground cumin (about half a palmful)
A pinch of ground cinnamon
1 15-ounce can black beans, rinsed
1/2 cup finely chopped red onion
3 plum tomatoes, chopped
2 tablespoons fresh cilantro, finely chopped
4 large, 10- to 12-inch whole-wheat tortillas
1 8-ounce brick pepper Jack or Monterey Jack, shredded (about 2 cups)
Sour cream
In a large skillet, cook the bacon over medium-high, stirring often, until crispy, about 8 minutes. Add about three-quarters of the yellow onion and half the garlic; stir until the onion softens, 2-3 minutes. Add the greens and stir until wilted, 3-4 minutes. Season with salt and pepper and transfer to a bowl. Wipe the skillet clean and reserve.
In a small saucepan, heat a drizzle of oil over medium. Add the remaining yellow onion and garlic, and half the jalapeño; stir until softened, about 2 minutes. Stir in the coriander, cumin and cinnamon. Add the beans and season. Cover and keep warm over low heat.
For the pico de gallo, in a medium bowl, mix the remaining jalapeño, the red onion, tomatoes and cilantro; season with salt.
Brush the reserved skillet with a little oil; heat over medium-high. Add 1 tortilla to the skillet and cook until blistered, about 1 minute. Turn; cover half the tortilla with about 1/3 cup cheese, then top with a quarter of both the greens mixture and the bean mixture. Sprinkle with a few more tablespoons of cheese. Fold over and cook, pressing down and turning, until the cheese melts and the quesadilla is brown and crispy, 2-3 minutes per side. Repeat with the remaining tortillas and fillings.
Cut the quesadillas into quarters and top with the pico and sour cream.
bacon recipe source: Rachael Ray, Every Day with Rachael Ray, September 2015
6 slices smoky, meaty bacon, chopped, divided
1 large yellow or white onion, chopped, divided
4 cloves garlic, chopped
1 bunch chard or flat kale (such as lacinato), stemmed and chopped (about 5 to 6 cups)
Salt and pepper
Olive oil or canola oil, for drizzling and brushing
2 jalapeños, seeded and chopped, divided
1 1/2 teaspoons ground coriander (about half a palmful)
1 1/2 teaspoons ground cumin (about half a palmful)
A pinch of ground cinnamon
1 15-ounce can black beans, rinsed
1/2 cup finely chopped red onion
3 plum tomatoes, chopped
2 tablespoons fresh cilantro, finely chopped
4 large, 10- to 12-inch whole-wheat tortillas
1 8-ounce brick pepper Jack or Monterey Jack, shredded (about 2 cups)
Sour cream
In a large skillet, cook the bacon over medium-high, stirring often, until crispy, about 8 minutes. Add about three-quarters of the yellow onion and half the garlic; stir until the onion softens, 2-3 minutes. Add the greens and stir until wilted, 3-4 minutes. Season with salt and pepper and transfer to a bowl. Wipe the skillet clean and reserve.
In a small saucepan, heat a drizzle of oil over medium. Add the remaining yellow onion and garlic, and half the jalapeño; stir until softened, about 2 minutes. Stir in the coriander, cumin and cinnamon. Add the beans and season. Cover and keep warm over low heat.
For the pico de gallo, in a medium bowl, mix the remaining jalapeño, the red onion, tomatoes and cilantro; season with salt.
Brush the reserved skillet with a little oil; heat over medium-high. Add 1 tortilla to the skillet and cook until blistered, about 1 minute. Turn; cover half the tortilla with about 1/3 cup cheese, then top with a quarter of both the greens mixture and the bean mixture. Sprinkle with a few more tablespoons of cheese. Fold over and cook, pressing down and turning, until the cheese melts and the quesadilla is brown and crispy, 2-3 minutes per side. Repeat with the remaining tortillas and fillings.
Cut the quesadillas into quarters and top with the pico and sour cream.
bacon recipe source: Rachael Ray, Every Day with Rachael Ray, September 2015
Wednesday, October 21, 2015
3712. CASSOULET of BACON and TOULOUSE SAUSAGE with CONFIT PHEASANT
serves eight
2 celery sticks, finely chopped
2 onions, finely chopped
8 garlic cloves, unpeeled
8 Toulouse sausages
400g whole piece of smoked streaky bacon
2 generous glasses of red wine
600g good-quality chopped canned Italian tomatoes
1 bay leaf
2 thyme sprigs
2 x 400g cans white haricot beans or cannellini beans, rinsed and drained
50g fine white breadcrumbs
a little chopped parsley to serve
For the pheasant
4 x 500g jars goose fat
8 pheasant legs, bone in
10 black peppercorns
Locate your heaviest deep pan (with a lid) and put it over a low heat. Add 2 tablespoons of the goose fat. Soften the celery, onions and garlic cloves, then add the sausages and brown them all for about 10-15 minutes (you may have to turn the heat up a bit).
Remove the rind from the bacon and cut the bacon into 8 square chunks. Add the bacon and rind to the pot and pour in the red wine and tomatoes; I like to put the smoked rind in for flavour then pick it out later. Add the bay leaf and thyme, cover and simmer very slowly for 3 hrs.
While the base is cooking, prepare the confit. This could also be done well in advance, since it keeps so well. Heat oven to 150ºC/300ºF and season the pheasant legs well with sea salt and pepper. Pack these together tightly into an ovenproof casserole and cover with the goose fat. Add the peppercorns and cook for 2½ hrs, until the pheasant is tender. Remove the legs carefully from the hot fat and drain on a rack above a roasting tray. Increase the oven temp to 200ºC/400ºF. If you are making these ahead, cool and store in the fat in the fridge. To serve, heat gently to melt so you can lift out the legs.
To finish, tip the sausage mix into an ovenproof dish, stir in the beans with some seasoning and sit the pheasant legs on top. Sprinkle the whole thing with breadcrumbs and bake for 30 minutes until golden. Scatter with parsley to serve.
bacon recipe source: Mike Robinson, Good Food magazine, November 2009
2 celery sticks, finely chopped
2 onions, finely chopped
8 garlic cloves, unpeeled
8 Toulouse sausages
400g whole piece of smoked streaky bacon
2 generous glasses of red wine
600g good-quality chopped canned Italian tomatoes
1 bay leaf
2 thyme sprigs
2 x 400g cans white haricot beans or cannellini beans, rinsed and drained
50g fine white breadcrumbs
a little chopped parsley to serve
For the pheasant
4 x 500g jars goose fat
8 pheasant legs, bone in
10 black peppercorns
Locate your heaviest deep pan (with a lid) and put it over a low heat. Add 2 tablespoons of the goose fat. Soften the celery, onions and garlic cloves, then add the sausages and brown them all for about 10-15 minutes (you may have to turn the heat up a bit).
Remove the rind from the bacon and cut the bacon into 8 square chunks. Add the bacon and rind to the pot and pour in the red wine and tomatoes; I like to put the smoked rind in for flavour then pick it out later. Add the bay leaf and thyme, cover and simmer very slowly for 3 hrs.
While the base is cooking, prepare the confit. This could also be done well in advance, since it keeps so well. Heat oven to 150ºC/300ºF and season the pheasant legs well with sea salt and pepper. Pack these together tightly into an ovenproof casserole and cover with the goose fat. Add the peppercorns and cook for 2½ hrs, until the pheasant is tender. Remove the legs carefully from the hot fat and drain on a rack above a roasting tray. Increase the oven temp to 200ºC/400ºF. If you are making these ahead, cool and store in the fat in the fridge. To serve, heat gently to melt so you can lift out the legs.
To finish, tip the sausage mix into an ovenproof dish, stir in the beans with some seasoning and sit the pheasant legs on top. Sprinkle the whole thing with breadcrumbs and bake for 30 minutes until golden. Scatter with parsley to serve.
bacon recipe source: Mike Robinson, Good Food magazine, November 2009
Tuesday, September 01, 2015
3662. BACON, BORLOTTI BEAN and PASTA STEW
serves four
400 grams (~1 lb) of value tinned chopped tomatoes
250 grams (~8 oz) of value smoked back bacon, chopped
1 large onion, finely chopped
185 grams (~6 oz) of black olives, thinly sliced
2 small leeks, finely chopped
410 grams (~1 lb) of borlotti beans
1 medium courgette, thickly sliced
1 large carrot, thickly sliced
100 grams (~3.5 oz) of value pasta shapes
2 garlic cloves, finely chopped
3 tablespoons vegetable oil
2 tablespoons dried mixed herbs
4 teaspoons grated Parmesan
1 tablespoon tomato puree
800 ml vegetable stock, prepared according to the packet instructions
Heat the oil in a large saucepan and fry the bacon for 5 minutes, or until crispy. Add the onion, garlic, carrots and leeks and cook for 6-8 minutes, or until tender. Add the courgette and cook for 3 minutes.
Add the stock, tomato puree, chopped tomatoes, olives, beans, mixed herbs and the pasta. Bring to the boil, then simmer for 20 minutes, or until the pasta is cooked and the stew develops a thicker consistency. Add a little water if it becomes dry. Season with salt and pepper.
Serve the stew in bowls sprinkled with the Parmesan cheese.
bacon recipe source: The Resourceful Cook (@resourcefulcook)
400 grams (~1 lb) of value tinned chopped tomatoes
250 grams (~8 oz) of value smoked back bacon, chopped
1 large onion, finely chopped
185 grams (~6 oz) of black olives, thinly sliced
2 small leeks, finely chopped
410 grams (~1 lb) of borlotti beans
1 medium courgette, thickly sliced
1 large carrot, thickly sliced
100 grams (~3.5 oz) of value pasta shapes
2 garlic cloves, finely chopped
3 tablespoons vegetable oil
2 tablespoons dried mixed herbs
4 teaspoons grated Parmesan
1 tablespoon tomato puree
800 ml vegetable stock, prepared according to the packet instructions
Heat the oil in a large saucepan and fry the bacon for 5 minutes, or until crispy. Add the onion, garlic, carrots and leeks and cook for 6-8 minutes, or until tender. Add the courgette and cook for 3 minutes.
Add the stock, tomato puree, chopped tomatoes, olives, beans, mixed herbs and the pasta. Bring to the boil, then simmer for 20 minutes, or until the pasta is cooked and the stew develops a thicker consistency. Add a little water if it becomes dry. Season with salt and pepper.
Serve the stew in bowls sprinkled with the Parmesan cheese.
bacon recipe source: The Resourceful Cook (@resourcefulcook)
Monday, August 31, 2015
3661. BBQ BACON BEANS
serves 6-8
2 teaspoons olive oil
2 celery sticks
1 small onion
1 small red pepper, deseeded
8 rashers rindless streaky bacon, chopped
1 garlic clove, crushed
1 teaspoon mild chilli powder
500 grams carton passata
3 tablespoons maple syrup
1 tablespoon Worcestershire sauce
410 grams (~14 oz.) can borlotti beans
410 grams (~14 oz.) can cannellini beans
Heat the olive oil in a large pan. Finely chop the celery sticks, onion and red pepper and gently fry until soft, about 10 minutes. Set the softened veg aside and fry the bacon in the same pan until golden and crisp. Tip in the garlic clove and chili 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 minutes. Season to taste and serve with jacket potatoes.
bacon recipe source: Lesley Waters, Good Food Magazine, BBC, November 2005
2 teaspoons olive oil
2 celery sticks
1 small onion
1 small red pepper, deseeded
8 rashers rindless streaky bacon, chopped
1 garlic clove, crushed
1 teaspoon mild chilli powder
500 grams carton passata
3 tablespoons maple syrup
1 tablespoon Worcestershire sauce
410 grams (~14 oz.) can borlotti beans
410 grams (~14 oz.) can cannellini beans
Heat the olive oil in a large pan. Finely chop the celery sticks, onion and red pepper and gently fry until soft, about 10 minutes. Set the softened veg aside and fry the bacon in the same pan until golden and crisp. Tip in the garlic clove and chili 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 minutes. Season to taste and serve with jacket potatoes.
bacon recipe source: Lesley Waters, Good Food Magazine, BBC, November 2005
Friday, August 21, 2015
3656. BAKED BEANS with MAPLE-GLAZED BACON
makes eight servings
3 1/2 cups dried yellow eye or cannellini beans, rinsed and picked over, then soaked for 2 hours and drained
Kosher salt
9 thick slices of bacon (10 ounces), 1 slice cut crosswise into 1/4-inch strips
1 large onion, cut into 1/2-inch dice
1 cup apple cider vinegar
1/4 cup dark brown sugar
1/4 cup dark unsulfured molasses
1 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/4 cup pure maple syrup
1 tablespoon red wine vinegar
1 1/2 teaspoons Dijon mustard
In a large pot, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until just tender, about 2 hours; add water as needed to keep the beans covered by 2 inches. Season the beans with salt and let stand at room temperature for 5 minutes. Drain the beans, reserving 4 cups of the cooking liquid. Transfer the beans to a large, deep baking dish.
Preheat the oven to 350°. In a large skillet, cook the bacon strips over moderate heat until the fat has rendered, 5 minutes. Add the onion and cook over moderately low heat, stirring occasionally, until softened, 10 minutes. Stir in the apple cider vinegar, brown sugar, molasses, crushed red pepper, black pepper and 1 1/2 tablespoons of kosher salt and simmer for 1 minute, until the sugar is dissolved. Pour the bacon-onion mixture over the beans and stir in the reserved bean cooking liquid. Cover the beans with foil and bake for 45 minutes.
Meanwhile, in a small bowl, mix the maple syrup with the red wine vinegar and mustard. Arrange the remaining 8 bacon slices on a rimmed baking sheet, and generously brush them with the maple syrup mixture. Bake the bacon in the same oven as the beans for about 15 minutes, basting 3 times and turning the bacon twice, until richly glazed. Transfer the bacon to a plate.
Carefully pour 1/3 cup of water onto the baking sheet and return it to the oven for about 3 minutes to dissolve the caramelized syrup. Uncover the beans and carefully stir in the syrup. Bake the beans, uncovered, for about 20 minutes longer, until the liquid has reduced by about one-fourth.
Increase the oven temperature to 400°. Top the beans with the glazed bacon and bake until browned, about 15 minutes. Let rest for 10 minutes before serving.
bacon recipe source: Laurence Jossel, Food & Wine, November 2008
3 1/2 cups dried yellow eye or cannellini beans, rinsed and picked over, then soaked for 2 hours and drained
Kosher salt
9 thick slices of bacon (10 ounces), 1 slice cut crosswise into 1/4-inch strips
1 large onion, cut into 1/2-inch dice
1 cup apple cider vinegar
1/4 cup dark brown sugar
1/4 cup dark unsulfured molasses
1 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/4 cup pure maple syrup
1 tablespoon red wine vinegar
1 1/2 teaspoons Dijon mustard
In a large pot, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until just tender, about 2 hours; add water as needed to keep the beans covered by 2 inches. Season the beans with salt and let stand at room temperature for 5 minutes. Drain the beans, reserving 4 cups of the cooking liquid. Transfer the beans to a large, deep baking dish.
Preheat the oven to 350°. In a large skillet, cook the bacon strips over moderate heat until the fat has rendered, 5 minutes. Add the onion and cook over moderately low heat, stirring occasionally, until softened, 10 minutes. Stir in the apple cider vinegar, brown sugar, molasses, crushed red pepper, black pepper and 1 1/2 tablespoons of kosher salt and simmer for 1 minute, until the sugar is dissolved. Pour the bacon-onion mixture over the beans and stir in the reserved bean cooking liquid. Cover the beans with foil and bake for 45 minutes.
Meanwhile, in a small bowl, mix the maple syrup with the red wine vinegar and mustard. Arrange the remaining 8 bacon slices on a rimmed baking sheet, and generously brush them with the maple syrup mixture. Bake the bacon in the same oven as the beans for about 15 minutes, basting 3 times and turning the bacon twice, until richly glazed. Transfer the bacon to a plate.
Carefully pour 1/3 cup of water onto the baking sheet and return it to the oven for about 3 minutes to dissolve the caramelized syrup. Uncover the beans and carefully stir in the syrup. Bake the beans, uncovered, for about 20 minutes longer, until the liquid has reduced by about one-fourth.
Increase the oven temperature to 400°. Top the beans with the glazed bacon and bake until browned, about 15 minutes. Let rest for 10 minutes before serving.
bacon recipe source: Laurence Jossel, Food & Wine, November 2008
Wednesday, July 29, 2015
3633. CASSOULET with SQUASH, BACON, KALE and SAUSAGE
serves 6-8
16 oz dried white beans
1 lbs pork sausage, in links, casing split
1/4 lb slab bacon, roughly chopped
2 lbs butternut squash, peeled and roughly chopped
3 stalks celery, chopped
2 small onion, chopped
1 bunch laciato kale, deveined and chopped
4 cloves garlic
1/2 cup dry white wine
1 quart chicken stock
2 cups panko breadcrumbs
2 tablespoons olive oil, divided
3 tablespoons fresh sage
2 tablespoons rosemary
1 tablespoon herbs de Provence
salt and pepper
To prepare dried beans, rinse and sort, making sure to remove any dried or shriveled beans. In a large pot, fill with beans and cover with 3 inches of water. Bring to a boil and cook 2 minutes, uncovered. Remove from heat, cover, and set aside 1 hour. Drain and reserve for recipe.
Preheat oven to 350°. In a 4 quart dutch oven over medium high heat, warm 1 tablespoons olive oil. When oil is shimmering, cook bacon and sausage until sausage is browned and bacon has crisped, about 5 minutes. Remove from dutch oven and set aside. Add onion, celery, and garlic, cooking until onion is translucent, about 5 minutes.
Deglaze dutch oven with white wine, scraping to remove brown bits. add squash, kale, beans, bacon, and sausage. Pour in chicken stock, add rosemary, herbs de Provence and a generous serving of salt and pepper. Stir to combine, cover and bake for 1 hour. After 1 hour has elapsed, remove from oven and check cassoulet. If mixture has a soup-like consistency, remove lid and continue baking for 30 minutes. If cassoulet has reduced, and thickened into a stew consistency, continue baking covered for 30 additional minutes.
Meanwhile, mix breadcrumbs with sage and set aside. After additional 30 minutes, remove from oven and top with 1/2 of breadcrumb mixture. Bake an additional 15 minutes. Remove dutch oven again and top with remaining bread crumbs. Drizzle remaining 1 tablespoons olive oil on top and broil for 5-7 minutes, or until breadcrumbs are golden brown.
bacon recipe source: Jillian & Robert, A Better Happier St. Sebastian, October 9, 2014
16 oz dried white beans
1 lbs pork sausage, in links, casing split
1/4 lb slab bacon, roughly chopped
2 lbs butternut squash, peeled and roughly chopped
3 stalks celery, chopped
2 small onion, chopped
1 bunch laciato kale, deveined and chopped
4 cloves garlic
1/2 cup dry white wine
1 quart chicken stock
2 cups panko breadcrumbs
2 tablespoons olive oil, divided
3 tablespoons fresh sage
2 tablespoons rosemary
1 tablespoon herbs de Provence
salt and pepper
To prepare dried beans, rinse and sort, making sure to remove any dried or shriveled beans. In a large pot, fill with beans and cover with 3 inches of water. Bring to a boil and cook 2 minutes, uncovered. Remove from heat, cover, and set aside 1 hour. Drain and reserve for recipe.
Preheat oven to 350°. In a 4 quart dutch oven over medium high heat, warm 1 tablespoons olive oil. When oil is shimmering, cook bacon and sausage until sausage is browned and bacon has crisped, about 5 minutes. Remove from dutch oven and set aside. Add onion, celery, and garlic, cooking until onion is translucent, about 5 minutes.
Deglaze dutch oven with white wine, scraping to remove brown bits. add squash, kale, beans, bacon, and sausage. Pour in chicken stock, add rosemary, herbs de Provence and a generous serving of salt and pepper. Stir to combine, cover and bake for 1 hour. After 1 hour has elapsed, remove from oven and check cassoulet. If mixture has a soup-like consistency, remove lid and continue baking for 30 minutes. If cassoulet has reduced, and thickened into a stew consistency, continue baking covered for 30 additional minutes.
Meanwhile, mix breadcrumbs with sage and set aside. After additional 30 minutes, remove from oven and top with 1/2 of breadcrumb mixture. Bake an additional 15 minutes. Remove dutch oven again and top with remaining bread crumbs. Drizzle remaining 1 tablespoons olive oil on top and broil for 5-7 minutes, or until breadcrumbs are golden brown.
bacon recipe source: Jillian & Robert, A Better Happier St. Sebastian, October 9, 2014
Thursday, July 09, 2015
3613. RAINBOW CHARD with BACON and BEANS
1 bunch rainbow chard (or regular), stems cut into bite size & leaves kept separate and roughly chopped
3 bacon, cut into small strips
1/2 teaspoon red chili pepper flakes
1 small can white beans (navy or other small/medium sized beans), drained
1/2 teaspoon powdered chicken stock (+1/3 cup water) stock 1/3 chicken stock
1/3 cup water
salt and pepper to taste
In a pan over medium heat, add oil and chili pepper flakes, and cook for a minute. Add bacon strips and cook for three minutes. Add the chard stems and cook for five minutes, until they are beginning to soften. Add the chard leaves, broth and beans, and cook for about seven minutes. Season with salt and pepper and serve immediately.
bacon recipe source: Caroline Phelps (@misspickledplum), Huffington Post/Taste, November 15, 2012
3 bacon, cut into small strips
1/2 teaspoon red chili pepper flakes
1 small can white beans (navy or other small/medium sized beans), drained
1/2 teaspoon powdered chicken stock (+1/3 cup water) stock 1/3 chicken stock
1/3 cup water
salt and pepper to taste
In a pan over medium heat, add oil and chili pepper flakes, and cook for a minute. Add bacon strips and cook for three minutes. Add the chard stems and cook for five minutes, until they are beginning to soften. Add the chard leaves, broth and beans, and cook for about seven minutes. Season with salt and pepper and serve immediately.
bacon recipe source: Caroline Phelps (@misspickledplum), Huffington Post/Taste, November 15, 2012
Thursday, May 21, 2015
3564. SOUTHERN-STYLE GREEN BEANS with BACON and NEW POTATOES
yields six servings
4 slices bacon, cut into thirds
bacon recipe source: Emeril Lagasse, "Pork Fat Always Rules, Emeril Live, 2004
4 slices bacon, cut into thirds
1 medium onion, finely chopped
2 pounds fresh green beans, ends trimmed
8 small new potatoes, halved if large
Salt and freshly ground black pepper
In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.
2 pounds fresh green beans, ends trimmed
8 small new potatoes, halved if large
Salt and freshly ground black pepper
In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.
bacon recipe source: Emeril Lagasse, "Pork Fat Always Rules, Emeril Live, 2004
Tuesday, May 19, 2015
3562. WAX BEANS with BACON VINAIGRETTE
yields four servings
2 pounds wax beans
4 ounces bacon ends and pieces
2 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
2 tablespoons sherry vinegar
1 pint cherry tomatoes
1/4 cup fresh basil, minced
Kosher salt and freshly ground pepper, to taste
Snap the ends off the wax beans (the part that connects to the stem) and then snap the beans in half again.
Blanch the beans in a large pot of boiling water for 2 minutes, then transfer to a bowl of ice water. When cool, drain.
Chop bacon into small cubes. In large skillet, cook bacon over medium high heat, stirring frequently. When it starts to brown, reduce heat to medium and continue to cook until all the pieces are done, about 20 minutes.
Transfer the cooked bacon pieces to a paper towel covered plate. Drain off excess grease in pan reserving anything that sticks to the pan. Over medium heat, cook the shallots and garlic until tender, about 5 minutes. Add sherry vinegar, stir, and cook for another two minutes. Add cooked bacon, tomatoes and blanched wax beans to the skillet and cook until warm.
Toss in basil, salt and pepper prior to serving.
bacon recipe source: Krissy Allori, Self Proclaimed Foodie (@SP_Foodie), November 19, 2014
2 pounds wax beans
4 ounces bacon ends and pieces
2 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
2 tablespoons sherry vinegar
1 pint cherry tomatoes
1/4 cup fresh basil, minced
Kosher salt and freshly ground pepper, to taste
Snap the ends off the wax beans (the part that connects to the stem) and then snap the beans in half again.
Blanch the beans in a large pot of boiling water for 2 minutes, then transfer to a bowl of ice water. When cool, drain.
Chop bacon into small cubes. In large skillet, cook bacon over medium high heat, stirring frequently. When it starts to brown, reduce heat to medium and continue to cook until all the pieces are done, about 20 minutes.
Transfer the cooked bacon pieces to a paper towel covered plate. Drain off excess grease in pan reserving anything that sticks to the pan. Over medium heat, cook the shallots and garlic until tender, about 5 minutes. Add sherry vinegar, stir, and cook for another two minutes. Add cooked bacon, tomatoes and blanched wax beans to the skillet and cook until warm.
Toss in basil, salt and pepper prior to serving.
bacon recipe source: Krissy Allori, Self Proclaimed Foodie (@SP_Foodie), November 19, 2014
Wednesday, April 22, 2015
3535. CURLY KALE sauteed with GARBANZOS and BACON
1 bunch of curly kale, thoroughly washed and stems removed
1 can of garbanzo beans, drained and rinsed
2-3 slices of bacon, cut into small pieces
1/2 yellow onion, chopped
2 garlic cloves, chopped
salt
pepper
fresh lemon juice
olive oil
In a sautoir (a pan with sides that are 2-3 inches high) fry bacon over medium heat until crispy. Pour out most of the bacon fat. Add onion and saute for a few minutes until opaque. Add garlic. Cook for another 2-3 minutes. Add the garbanzos and cook for another 3 minutes or so. Add kale. It might not fit all at once so add some, cover, mix with tongs, and when it’s reduced a bit add the rest of the kale. Cook until the kale is wilted. Season with salt and pepper and some fresh lemon juice if you like that sorta stuff. Drizzle with a bit of olive oil and serve.
bacon recipe source: The Foodie Teacher (@TheFoodieTeach), February 21, 2013
2-3 slices of bacon, cut into small pieces
1/2 yellow onion, chopped
2 garlic cloves, chopped
salt
pepper
fresh lemon juice
olive oil
In a sautoir (a pan with sides that are 2-3 inches high) fry bacon over medium heat until crispy. Pour out most of the bacon fat. Add onion and saute for a few minutes until opaque. Add garlic. Cook for another 2-3 minutes. Add the garbanzos and cook for another 3 minutes or so. Add kale. It might not fit all at once so add some, cover, mix with tongs, and when it’s reduced a bit add the rest of the kale. Cook until the kale is wilted. Season with salt and pepper and some fresh lemon juice if you like that sorta stuff. Drizzle with a bit of olive oil and serve.
bacon recipe source: The Foodie Teacher (@TheFoodieTeach), February 21, 2013
Thursday, March 05, 2015
3587. SLOW COOKER CHARRO BEANS with BACON, GREEN CHILES and JALAPENOS
yields 8 to 10 servings
1/2 pound bacon
1/2 pound bacon
Friday, February 20, 2015
3574. CHICKPEA SALAD with BACON, COTIJA and ROASTED CHILES
serves four
1/2 pound dried chickpeas (garbanzo beans), soaked overnight in cold salted water at room temperature
1 bay leaf
1/2 pound dried chickpeas (garbanzo beans), soaked overnight in cold salted water at room temperature
1 bay leaf
1 carrot, cut into 3-inch segments
1 onion, split in half
1 stalk celery, cut into 3-inch segments, divided
Kosher salt
2 poblano or Anaheim chilies
4 ounces bacon, cut into 1/2-inch pieces
1 shallot, thinly sliced (about 2 tablespoons)
1 medium clove garlic, minced (about 1 teaspoon)
2 tablespoons extra-virgin olive oil
2 tablespoons juice from 2 limes, plus 1 extra lime cut into wedges
1/2 cup crumbled cotija cheese
1/2 cup thinly sliced scallions, white and light green parts only
1/2 cup roughly chopped fresh cilantro leaves
Drain chickpeas and place in a large
pot with bay leaf, carrot, onion, and celery. Cover with cold water by 2
inches, season with salt, bring to a boil, reduce to a simmer, and cook
until the chickpeas are tender but still hold their shape, about 1
hour. Discard bay leaf, carrot, onion, and celery. Drain and rinse under
cold running water until chilled. Let drain in a colander set in the
sink.
Meanwhile, adjust rack to 4 to 5
inches below broiler and preheat broiler to high. Place chilies on a
foil-lined broiler pan and broil, turning occasionally, until completely
blackened on all surfaces, about 15 minutes total. Crimp foil to seal
around the chilies and set aside for 10 minutes.
Meanwhile, cook bacon in a medium
skillet over medium-high heat, stirring frequently, until completely
crisp. Remove from heat and stir in shallots and garlic. Immediately
transfer to a large bowl. Add olive oil and 2 tablespoons lime juice and
whisk to combine.
When chilies are cool enough to
handle, peel using your fingers. Discard skin, stems, and seeds and
slice flesh into thin strips.
When beans are cooked and drained, add
to bacon mixture. Add chili strips, cotija, scallions, and cilantro and
toss to combine. Season to taste with salt and pepper. Serve
immediately with lime wedges, or for better results, store overnight in a
covered container in the refrigerator. Salad will keep for up to three
days.
bacon recipe source:
Tuesday, February 03, 2015
3557. CRISPY BACON CHILI
yields 10 servings
1 lb. bacon, chopped
2 lbs. ground beef
1 large red onion, diced
1 jalapeno, diced (optional)
2 garlic cloves, chopped
2 teaspoons ground cumin
1 teaspoons chili powder
2 teaspoons dried oregano
56 oz. canned fire-roasted tomatoes
15 oz. canned red kidney beans, rinsed (optional)
Garnish:
sour cream
cheddar cheese
scallions
diced red onions
hot sauce
In a large Dutch oven or heavy-bottom pot, render the bacon over medium heat until crispy (about 5-7 minutes). Remove bacon and reserve for garnish. With the bacon drippings in the pot, add the beef and season generously with salt and pepper. Cook, stirring occasionally, until dark brown and crispy (about 10 minutes). Push the meat to the side and toss in the onions, jalapenos, and garlic. Sprinkle in the seasonings and stir to coat. Cook for 2 minutes until softened then stir into the meat. Pour in the tomatoes and adjust seasoning to taste. Bring to a boil then reduce to a simmer. Cook, uncovered, for 30 minutes or until mostly thickened. Stir in the beans to warm. Serve with your choice of garnish and reserved crispy bacon.
bacon recipe source: Clinton Kelly, The Chew, ABC
1 lb. bacon, chopped
2 lbs. ground beef
1 large red onion, diced
1 jalapeno, diced (optional)
2 garlic cloves, chopped
2 teaspoons ground cumin
1 teaspoons chili powder
2 teaspoons dried oregano
56 oz. canned fire-roasted tomatoes
15 oz. canned red kidney beans, rinsed (optional)
Garnish:
sour cream
cheddar cheese
scallions
diced red onions
hot sauce
In a large Dutch oven or heavy-bottom pot, render the bacon over medium heat until crispy (about 5-7 minutes). Remove bacon and reserve for garnish. With the bacon drippings in the pot, add the beef and season generously with salt and pepper. Cook, stirring occasionally, until dark brown and crispy (about 10 minutes). Push the meat to the side and toss in the onions, jalapenos, and garlic. Sprinkle in the seasonings and stir to coat. Cook for 2 minutes until softened then stir into the meat. Pour in the tomatoes and adjust seasoning to taste. Bring to a boil then reduce to a simmer. Cook, uncovered, for 30 minutes or until mostly thickened. Stir in the beans to warm. Serve with your choice of garnish and reserved crispy bacon.
bacon recipe source: Clinton Kelly, The Chew, ABC
Monday, February 02, 2015
3556. BACON-WRAPPED CHICKEN with BASIL LIMA BEANS
makes 4 servings
2 (1-oz.) packages fresh basil
2 (1-oz.) packages fresh basil
2
garlic cloves
1/3 cup
olive oil
1/4 cup
fresh lemon juice
1 1/2 teaspoons
kosher salt, divided
1
(9-oz.) package frozen steam-in-bag baby lima beans
8
thick hickory-smoked bacon slices
4
skinned and boned chicken breasts
1/4 teaspoon
freshly ground black pepper
2 tablespoons
olive oil
1 cup
thinly sliced celery (ribs and leaves)
1/3 cup
loosely packed fresh flat-leaf parsley leaves
1/4 cup
thinly sliced red onion
Preheat oven to 425°. Process first 4 ingredients and 1 teaspoon salt in a
blender until smooth. Cook limas according to package directions; cool 5
minutes. Microwave bacon in a single layer between paper
towels on a plate 2 minutes or until heated through but still limp. (Do
not fully cook.) Sprinkle chicken with pepper and remaining 1/2
tsp. salt. Wrap each breast with 2 pieces of bacon. Cook chicken in 2 tablespoons. hot oil in an ovenproof skillet over medium heat 5 minutes or
until bacon begins to brown. Turn chicken. Bake chicken, in skillet, at 425° for 20 minutes or until done. Let stand 5 minutes; thinly slice. Stir together celery, next 2 ingredients, limas, and half of dressing.
Serve chicken with lima bean mixture and remaining dressing.
bacon recipe source: Vanessa McNeil Rocchio, Southern Living, March 2014
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