Harissa Bacon Baked Beans Recipes

BACON AND CRANBERRY BEAN RAGOUT

Bacon and Cranberry Bean Ragout image

This rustic and deeply satisfying bacon and cranberry bean ragout would make a stellar side dish to pretty much anything coming off your late summer grill.

Provided by Chef John

Categories Side Dish

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

1 teaspoon olive oil
4 slices bacon, coarsely chopped
1 teaspoon bacon drippings
¼ cup minced shallots
salt to taste
4 cloves garlic, crushed
1 cup shelled cranberry beans
2 cups chicken broth, or as needed
ground black pepper to taste
2 teaspoons chopped fresh rosemary
2 teaspoons lemon zest
2 tablespoons lemon juice
1 pinch cayenne pepper, or to taste
2 teaspoons extra-virgin olive oil
1 teaspoon hot chile paste (such as sambal oelek)
1 tablespoon chopped fresh herbs (Italian parsley, chervil, or oregano)

Steps:

Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. Drain off excess grease, leaving a teaspoon in the pan.
Stir shallots and salt into the cooked bacon; cook and stir for 2 to 3 minutes over medium heat. Add garlic and cook for 1 minute. Stir in beans, chicken broth, and black pepper. Bring to a boil, reduce heat to low, cover and simmer until the beans begin to swell, 20 to 25 minutes.
Uncover and continue cooking bean and bacon mixture until the liquid reduces and beans are tender, 5 to 10 more minutes. Add rosemary, lemon zest, lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.

Nutrition Facts : Calories 273 calories, Carbohydrate 33.9 g, Cholesterol 11.1 mg, Fat 9.4 g, Fiber 12.5 g, Protein 15.1 g, SaturatedFat 2.5 g, Sodium 226.1 mg, Sugar 0.8 g

SAUCY STOVETOP BACON BEANS

Saucy Stovetop Bacon Beans image

Think homemade barbecue sauce with creamy white beans swimming around. The sweetness from the molasses is balanced by the salty, crispy bacon.

Provided by Molly Yeh

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

5 thick-cut slices bacon (140 grams)
1 medium yellow onion (190 grams), chopped
1 red bell pepper (200 grams), chopped
Kosher salt
2 garlic cloves, chopped
1 to 2 tablespoons harissa
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cayenne
1/4 teaspoon ground cinnamon
One 15-ounce (425 grams) can tomato sauce
1/4 cup (60 grams) molasses
2 tablespoons (30 grams) balsamic vinegar
1 cup low-sodium chicken stock or water
Two 15.5-ounce cans navy beans, rinsed and drained
Sliced scallions, for finishing
Cilantro leaves, for finishing

Steps:

Arrange the bacon in a large cast iron skillet or 3-quart braiser over medium heat. Cook, rendering the fat and crisping the bacon, about 4 to 5 minutes per side. Remove to a paper towel-lined plate to drain. When cool, roughly chop the bacon. Set aside.
Leave the bacon grease in the pan and add the onion and bell pepper. Season with salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, harissa, coriander, cumin, cayenne and cinnamon and stir to combine and toast until the spices are fragrant. Add the tomato sauce, molasses, vinegar, stock or water and half of the bacon. Season again with a pinch of salt. Bring to a boil over medium-high heat and reduce to a simmer. Stir in the beans. Simmer rapidly until thickened, about 15 minutes. Season to taste. To store, let beans come to room temperature and refrigerate in a covered container. You can make the beans up to 2 days in advance and just reheat.
Sprinkle with the remaining bacon, the scallions and cilantro. Serve immediately.

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