Cowboy Baked Beans With Bacon! The Flavor Is On A Whole New Level!
Made with sinfully delicious bacon, this chili/stew (whichever you prefer) is hearty and packed with different tastes; from chilis, to garlic, to honey, this dish covers the flavor spectrum, and we really think you should try it!
Cowboy Baked Beans With Bacon
- 4 (15 oz.) cans assorted beans (black, kidney, butter, pinto, black-eyed peas, etc.)
- 1 pound bacon, cut into small cubes
- 1 white onion
- 1 jalapeno chili, seeds removed, minced
- 2 cloves garlic, minced
- 1/3 cup honey or brown sugar
- 1/3 cup preferred barbeque sauce
- 1/3 cup ketchup
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon chili powder
- 2 teaspoons Worcestershire sauce
- salt and pepper, to taste
- 6-8 baking potatoes
- 1/4 cup olive oil
- 1/4 cup Parmesan cheese
- sea salt, to taste
- In a large stockpot or Dutch oven over medium-high heat, cook bacon until crispy, and fat is rendered.
- Add onions to the pot and cook until softened and translucent. 6-8 minutes.
- Add minced garlic and jalapeno and cook for 2 minutes, stirring frequently. Optional: transfer vegetables to crock pot or keep on the stove.
- Pour beans into Dutch oven and add honey (or brown sugar), barbeque sauce, ketchup, vinegar and Worcestershire sauce, and stir well.
- Season with chili powder, salt and pepper, and cook on low heat for 4 hours.
- Taste and adjust seasoning, if necessary.
- Preheat oven to 400 F.
- While beans are cooking, prepare potatoes by cutting off a little slice on the bottom so that the potatoes sit solidly on baking sheet.
- Carefully cut horizontal slices along the length of the potato, leaving 1/4-inch at the bottom so potato doesn’t fall apart.
- Drizzle olive oil over the tops of the potatoes and sprinkle them with Parmesan and sea salt.
- Cover with aluminum foil, place in oven and bake for 30 minutes.
- Uncover and bake for another 15-20, or until fork tender.
Recipe credit: 12 tomatoes