This “cowboy recipe” is popular on camping trips in the United States, hearkening back to the campfire preparations of bacon and beans that were a staple food for ranchers and travelers in the 19th century West. The whimsical name refers to the characteristic effect of boiled beans, which contain sugars that do not fully absorb when eaten, and which often cause a side effect of gas. Canned beans, as used in this recipe, should be rinsed under water in a colander prior to preparation.
Prep Time
15 minutes
Cook Time
1 hour 20 minutes
Total Time
1 hour 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Rinse canned beans in a colander under cool running water. Shake to remove excess water and pat dry with a paper towel
- In a medium frying pan, fry the bacon for about 4 minutes, until done but not crisp.
- In a large pan, add the beans, bacon, onion, and garlic, and mix to combine. Simmer over low heat for 15 minutes.
- Preheat the oven to 350°F. In a small dish, combine the mustard, vinegar, and brown sugar.
- In a large oven-proof dish or pan, add the bean and bacon mixture. Then pour the vinegar mixture over all.
- Bake for 60 minutes, mixing a few times during the cooking process.
- Serve hot.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.