Best Luscious Turkey Bacon Refried Beans Recipes

BEANS WITH TURKEY BACON

Steps:

• Cook 4 chopped slices turkey bacon, 1 chopped onion, 3 chopped garlic cloves and 2 teaspoons thyme in vegetable oil in a large skillet, stirring, 5 minutes. Add two 15-ounce cans great Northern beans (drained and rinsed), 1 1/2 cups water, 1/2 cup ketchup, 1/3 cup maple syrup, 2 tablespoons yellow mustard, 1 tablespoon apple cider vinegar and 1/2 teaspoon pepper. Simmer over medium-low heat until thickened, about 20 minutes.

LUSCIOUS TURKEY BACON REFRIED BEANS

Steps:

• Place turkey bacon, onion, garlic, and jalapeno in a saucepan over medium heat, and cook until the onions are transparent. Turn the heat to low and continue cooking, stirring occasionally, until the onions have caramelized to a deep brown, about 1 hour.
• Pour in the beans, and mash roughly with a potato masher. Pour in 1 cup of chicken stock and bring to a simmer; simmer about 1 hour, stirring occasionally, adding more chicken stock as needed to achieve desired consistency. Season to taste with salt and pepper, and stir in cilantro just before serving.

BACON REFRIED BEANS

Steps:

• In a heavy saucepan, cook the chopped bacon until almost crisp; remove to a plate (do not drain fat).
• To the same saucepan add in the onion, garlic, 1 teaspoon sugar and jalapeno peppers; cook stirring until transparent (about 3 minutes).
• Reduce the heat to low and continue to cook until the onions have caramalized and are a deep brown (this should take about 25 minutes, add in a little more oil if needed).
• Add the cooked bacon back to the saucepan along with the undrained black beans; roughly mash using a potato masher.
• Add in 1 cup broth and bring to a simmer stirring.
• Simmer uncovered over low heat for 1 hour stirring occasionally adding in more broth if needed to achieve desired consistancy.
• Season with the seasoned salt (or white salt) and black pepper to taste.

LUSCIOUS TURKEY BACON REFRIED BEANS

Steps:

• Place turkey bacon, onion, garlic, and jalapeno in a saucepan over medium heat, and cook until the onions are transparent. Turn the heat to low and continue cooking, stirring occasionally, until the onions have caramelized to a deep brown, about 1 hour.
• Pour in the beans, and mash roughly with a potato masher. Pour in 1 cup of chicken stock and bring to a simmer; simmer about 1 hour, stirring occasionally, adding more chicken stock as needed to achieve desired consistency. Season to taste with salt and pepper, and stir in cilantro just before serving.