SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Ranch Beans with Peppered Bacon

Makes: 18 servings
Prep 25 mins Slow Cook 6 hrs to 8 hrs  (low) or 3 to 4 hours (high)
Ranch Beans with Peppered Bacon
Ingredients
  • 8  slices  peppered bacon or regular bacon, cut in half crosswise
  • 1  cup  chopped onion (1 large)
  • 2/3  cup  chopped green sweet pepper
  • 1 - 2  fresh jalapeno chile peppers, seeded and minced*
  • 3  cloves  garlic, minced
  • 1  cup  stout beer
  • 2 15  ounce cans  white beans or navy beans
  • 2 15  ounce cans  pinto beans
  • 1  cup  bottled barbecue sauce
  • 1/2  cup  packed brown sugar
  • 1/2  cup  apple cider vinegar
  • 3  tablespoons  Worcestershire sauce
  • 3  tablespoons  Dijon-style mustard
  • 1 - 2  tablespoons  liquid smoke (optional)
Directions

1. In a skillet cook bacon over medium-low heat to remove some of the fat. Do not cook until crisp. Drain bacon on paper towels. Finely chop six pieces of the cooked bacon; reserve remaining bacon.

2. Discard all but 1 teaspoon bacon drippings from skillet. Add chopped bacon, onion, sweet pepper, jalapeno peppers, and garlic to skillet. Cook over medium-high heat for 2 to 3 minutes, scraping up the bits from bottom of pan. Pour in beer; simmer for 2 to 3 minutes. Transfer mixture to 6-quart slow cooker.

3. Drain but do not rinse white beans and pinto beans. Add beans, barbecue sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and liquid smoke, if desired, to slow cooker. Arrange reserved bacon on top of beans.

4. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours or until beans are soft and tender.

From the Test Kitchen*
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Ranch Beans with Peppered Bacon)
  • Servings Per Recipe 18,
  • cal. (kcal) 167,
  • Fat, total (g) 2,
  • chol. (mg) 4,
  • sat. fat (g) 1,
  • carb. (g) 29,
  • Monosaturated fat (g) 1,
  • fiber (g) 5,
  • sugar (g) 9,
  • pro. (g) 7,
  • vit. A (IU) 49,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 469,
  • Potassium (mg) 441,
  • calcium (mg) 71,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe