I guess I’ll be the first to say “nay.” Bacon’s ok in beans, and I like bacon sure enough, but my mom’s beans (which are her mom’s recipe) doesn’t use bacon, instead it uses large pieces of salt pork. Adds a much better flavor, IMO, and the the smooth texture of the beans isn’t ruined by a random piece of bacon.
I say yes to the bacon, but could you go light on the sugar in your home-made baked beans? Is that a New England thing? Man, it’s not a dessert dish! The last time my wife made some I thought I should squirt some whipped cream on it and top it with strawberries.
yes to bacon yes yes yes yes yes oh my god yes!!!
but NO CILANTRO!
Yes it is. Proper baked beans will have brown sugar AND molasses AND maple syrup.
Sure! This makes a boatload.
4-5 cups pinto beans (dry), washed, in water. Cook 2-3 hours, till “peels” come off. You’ll probably need to add water as they cook.
4-5 slices bacon
2 links chorizo
1/2 lb pork sausage
Cut bacon, sausage into bite sized pieces. Remove casing from chorizo. Cook up together about half way in skillet (they finish in the beans).
If desired, reserve grease to cook veggies in.
2-3 stalks celery, diced
1 medium yellow onion, diced
1 lg tomato, chopped
Sautee these in grease or oil till tender. Then add and cook a minced clove of garlic.
Once beans are done, add 1/2 tsp tabasco, salt, fresh ground pepper, some cilantro leaves—all to taste. Add meats, veggies, simmer half an hour more.
Bon appétit!
Gotta say a big “no” from me. Being a vegetarian and all. It sucks finding out that beans have bacon in them because I love baked beans and it means I can’t have any 
I think it’s clear that any bacon-based questions on this board will get a chorus of "Yeah!"s even if it’s a stupid idea.
Another vote for bacon in the beans. I like to add cooked bacon, finely chopped onions, dry mustard or dijon, and a bit of brown sugar. I pick out that nasty piece of fat ( you call that pork???) that floats on top of the pork and beans.
My BiL is always hunting. I’ve had lots of stuff he killed or caught…deer, frogs’ legs, turtle. When he cooked the turtle in his smoker, it came out tasting just like ham (though the texture was different). It must have been the wood he used.
If I had to become a vegetarian/vegan, I’d smoke up some tofu till it tasted like bacon and put it in the beans. That smoky bacony goodness can’t be omitted. And while I’m at it, what would split pea soup be without bacon or ham?
I love “allrecipes” and some of their sources are great, but I put bacon in my Northern beans, ans sausage in my red beans. Recipes available upon request.
I have to say that I like the taste of regularly cooked bacon (but I rarely eat meat; I usually eat it when invited as a guest or going to a diner), and a few bits in a can of beans is fine with me.
But why even buy a can a baked beans when you can just boil them yourself; they’re not baked as far as I know. Half the flavor is some kind of bar-b-que sauce. You can make them yourself and throw in whatever you like: bacon, rhubarb, etc. It’s easier than boiling an egg (no offense, Opal).
But I’d never buy a package of bacon, which is about 75% fat. I wouldn’t go to a butcher to buy fat.
And as for Bacon Salt? It’s just salt with some “natural seasoning.” Read the FDA for it’s description of “natural seasoning.” Most of it is invented in some laboratory.
Or read Fast Food Nation.
I’ve read Fast Food Nation and I have seen the movie. The scene I believe they want me to wretch at is one I accept readily. The scene the think I do not notice is constantly on my mind. I will not watch this movie anymore because of this scene. I hesitate to go to fast fod joints because of this scene.
Congrats, moviemakers, you have succeded in grossing me out. I don’t want to eat at big establishments anymore. Hope you’re happy. Just know it’s not for the reasons you think.
Thank you very much i will try them this weekend.
I love bacon as much as the next guy (well, maybe not as much as you crazy Dopers), but I do not put bacon in my baked beans. For pork and beans, yes, either bacon, salt pork, or left over pulled pork. Regular baked beans? No.
That sounds nice, on a bit of toasted brown bread and some scrambled egg on the side.
Salt Pork is definitely the traditional meat for baked beans. (At least in my family tradition–Texas & a touch of New England.)
But fancied up canned beans usually contain bacon.
Pulled pork? That’s for wimps, and Alton Brown. I use long pork.
Um…request, please and thank you.
I have to say, bacon in beans is great in a pinch, but ham hock (sp?) or salt pork are better.
That nast piece of fat is what’s left of the salt pork or fatback that goes in the can with the beans before the cooking process. By all means do throw it away. That’s simply the piece of stuff that didn’t impart any deliciousness to the beans and it’s meant to be discarded.
Bacon - YAY!