Beans and Bacon

Smoky Beans and Bacon – The Ultimate Comfort Dish

Part 1: Mastering Beans and Bacon

Why This Dish Works

This isn’t just another bean recipe – it’s deeply flavorful comfort food because:
✔ Double-smoked bacon adds incredible depth
✔ Slow simmering develops rich, complex flavors
✔ Three types of beans create perfect texture balance
✔ Molasses and mustard create sweet-tangy harmony

Key Ingredients & Their Roles

1. The Beans:

   • Navy beans (creamy texture)

   • Kidney beans (meaty bite)

   • Pinto beans (earthy flavor)

   • Soaking tip: Brine soak (1 tbsp salt per quart) for creamier texture

2. The Flavor Builders:

   • Thick-cut bacon (rendered fat for cooking base)

   • Mirepoix (onion, carrot, celery)

   • Garlic and smoked paprika

   • Tomato paste (for umami depth)

3. The Liquid:

   • Chicken stock (better than water)

   • Dark beer (optional but recommended)

   • Apple cider vinegar (brightens at finish)

Texture Troubleshooting Guide

Pro Techniques

• Render bacon slowly for perfect crispness

• Deglaze pan with beer for flavor extraction

• Simmer gently (no boiling) for even cooking

• Rest overnight for best flavor development

Nutrition Facts (Per Serving)

| Calories | 420 |
| Protein | 24g |
| Fiber | 15g |
| Carbs | 45g |
| Fat | 16g |

Part 2: Perfect Beans and Bacon Recipe

Description

This hearty, smoky bean dish with crispy bacon will become your go-to comfort food – perfect for chilly nights or feeding a crowd.

Time

• Prep: 20 min (plus overnight soak)

• Cook: 2.5 hours

• Total: 3 hours (plus soaking)

• Servings: 8

Ingredients

• 1 lb mixed dried beans (navy, kidney, pinto)

• 1 lb thick-cut bacon, diced

• 1 large onion, chopped

• 2 carrots, diced

• 3 celery stalks, diced

• 4 garlic cloves, minced

• 2 tbsp tomato paste

• 1 tbsp smoked paprika

• 1/4 cup molasses

• 2 tbsp whole grain mustard

• 4 cups chicken stock

• 1 cup dark beer (optional)

• 2 bay leaves

• 2 tbsp apple cider vinegar

• Salt and pepper to taste

Instructions

1. Soak beans overnight in salted water (or quick soak method)

2. Render bacon in Dutch oven until crisp; remove, leaving fat

3. Sauté veggies in bacon fat until softened (8 mins)

4. Add aromatics – garlic, paprika, tomato paste (1 min)

5. Combine – Drained beans, stock, beer, bay leaves

6. Simmer covered 1.5 hours, stirring occasionally

7. Uncover – Add molasses, mustard, reserved bacon

8. Finish – Cook 30 mins uncovered until thickened

9. Adjust – Stir in vinegar, season to taste

Chef’s Notes

✔ For smokier flavor – Add 1 tsp liquid smoke
✔ Vegetarian version – Omit bacon, use smoked paprika
✔ Make ahead – Tastes even better next day
✔ Freezes well – Up to 3 months