Kosher beefy bacon barbeque beans
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Kosher beefy bacon barbeque beans

A sweet and tangy crowd-pleaser

Kosher beefy bacon barbeque beans (Photo by Jessica Grann)
Kosher beefy bacon barbeque beans (Photo by Jessica Grann)

Beefy, bacon, kosher baked beans! Did that get your attention? It has mine.

Baked beans remind me of a time when we went to potluck picnics. They pack a lot of flavor and are simple to whip up and bake. Don’t expect any leftovers if you bring this dish to a party. The kosher industry has come a long way. With the options of both turkey and beef bacon, you won’t be missing out on a thing, and nobody can tell the difference.

This dish is both sweet and tangy and will be adored by all.

Ingredients:
1 pound ground beef
1 pound turkey or beef bacon, diced
1 large onion, diced
1 tablespoon neutral oil, like avocado or canola
1 28-ounce can of Bush’s Vegetarian Baked Beans
1 15.5-ounce can of butter beans, rinsed and drained
2 15.5-ounce cans of white or cannellini beans, rinsed and drained
½ cup chili sauce
¼ cup barbecue sauce
3 tablespoons yellow mustard
3 tablespoons brown sugar
2 tablespoons molasses
1 teaspoon salt
A sprinkle of black pepper


Directions:

Set the oven to 350 degrees F, and place the wire rack in the middle position.

Dice the onion, then rinse and drain the butter and white beans.

Place a large pot over medium heat with 1 tablespoon of oil, and set the heat to medium to warm the oil.

After 2 minutes, stir in the onion and let cook for 5 minutes.

Chop your choice of bacon, or use a mix of turkey and beef like I do. I really love Grow & Behold beef bacon, but it is pricey, so I supplement it with Empire turkey bacon. If you use only turkey bacon, you may need to add another tablespoon of oil to the pot to help it brown because turkey bacon doesn’t have the same fat content as beef bacon.

Add the bacon to the onions, stirring occasionally, and brown for about 5 minutes.

Add the ground beef, and chop it into the onion and turkey mixture. Cook until the mixture is well browned, about 10 minutes.

In a small bowl, mix the chili sauce, barbecue sauce, yellow mustard, brown sugar, molasses, salt and a sprinkle of black pepper. The chili sauce already has a little spice, so I didn’t add any more. If you love a little heat, feel free to add ¼ teaspoon of cayenne pepper or chili powder to taste.

Combine the ingredients. Once the meat is completely browned, stir this mixture into the pot. Add the rinsed beans and the prepared vegetarian beans to the pot, and mix until well combined. Scoop into a baking dish, and bake for 1 hour and 10 minutes. Enjoy and bless your hands! PJC

Jessica Grann is a home chef living in Pittsburgh.

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