Buffalo Beans with Bacon

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SERVINGS

8

PREP TIME

15 min

TOTAL TIME

6 hr 15 min

GLUTEN FREE

NO

A slow cooker brings together the diverse flavors in this unique baked beans recipe. Check it out.

This recipe is made with Jones Dry Aged Bacon.

8 oz Hickory Bacon
ingredients
1 pound ground bison (buffalo)
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, chopped
1 medium red onion, chopped
1/2 cup dark brown sugar
1/4 cup tomato paste
2/3 cup barbecue sauce
2 tablespoons pure maple syrup
1 tablespoon horseradish mustard
1 1/4 teaspoons fine sea salt
3/4 teaspoon cayenne pepper powder
1/4 teaspoon Chinese five spice
1 (16 oz) can light red kidney beans, rinsed and drained
2 (15.5 oz) cans cannellini beans, rinsed and drained
1 (28 oz) can baked beans with bacon and molasses
DIRECTIONS
In a large skillet, cook the ground buffalo, bacon, and onions until the buffalo is browned and the bacon is just starting to crisp up. Transfer to a 6-quart slow cooker.

Add the sugar, tomato paste, barbecue sauce, mustard, maple syrup, cayenne, sea salt, pepper, and beans and stir to combine.

Cook over low heat, covered, for 6 hours.

Serve hot; leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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Ingredients

1 pound ground bison (buffalo)
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, chopped
1 medium red onion, chopped
1/2 cup dark brown sugar
1/4 cup tomato paste
2/3 cup barbecue sauce
2 tablespoons pure maple syrup
1 tablespoon horseradish mustard
1 1/4 teaspoons fine sea salt
3/4 teaspoon cayenne pepper powder
1/4 teaspoon Chinese five spice
1 (16 oz) can light red kidney beans, rinsed and drained
2 (15.5 oz) cans cannellini beans, rinsed and drained
1 (28 oz) can baked beans with bacon and molasses

Directions

In a large skillet, cook the ground buffalo, bacon, and onions until the buffalo is browned and the bacon is just starting to crisp up. Transfer to a 6-quart slow cooker.

Add the sugar, tomato paste, barbecue sauce, mustard, maple syrup, cayenne, sea salt, pepper, and beans and stir to combine.

Cook over low heat, covered, for 6 hours.

Serve hot; leftovers can be stored in an airtight container in the refrigerator for up to 3 days.