 Bacon beans...YUm!
I start the easy way with canned precooked pints, garbanzo, kidney and black beans.
1. I strain all but the black beans and use their 'juice" as flavoring.
2. I use American fat back or tick bacon-not as tick or wondrously wonderful as English fat back bacon, but better than stringy or Canadian (Hawaiian is closer to English). I cook the bacon separately in a George Foreman grill partially first (I don't like greasy food anyways) then I microwave it another 30 seconds just to be sure I kill anything as this isn't Kosher mean.
The bacon gets set aside and goes in last.
3. I sweat red onions right in the crock pot with a quarter of a butter cube cut up. I leave it in there on low (the whole time lid on) for 30 minutes to 1 hour depending on how it does. |