Buffalo Beans with Cherrywood Smoked Bacon
Try this Buffalo Beans with Cherrywood Smoked Bacon recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 medium red onion chopped
- 2 tablespoons pure maple syrup
- 1 1/4 teaspoon fine sea salt
- 1/2 up dark brown sugar
- 1 pound ground bison (buffalo)
- 8 ounces jones dairy farm cherrywood smoked bacon chopped
- 1/4 up tomato paste
- 2/3 up barbecue sauce (your choice i used sweet pineapple this time)
- 1 tablespoon horseradish mustard
- 3/4 easpoon cayenne pepper powder
- 1/4 easpoon chinese five spice
- 1/4 easpoon black pepper freshly ground
- 1 16- ounce can light red kidney beans rinsed and drained
- 2 15.5- ounce cans cannellini beans rinsed and drained
- 1 28- ounce can baked beans with bacon and molasses
- Carbohydrate 3.73233749821775 g
- Cholesterol 0 mg
- Fat 0.0959375001466261 g
- Fiber 0.295625005787976 g
- Protein 0.233187500166238 g
- Saturated Fat 0.011685000008369 g
- Serving Size 1 1 -10 (105g)
- Sodium 385.50250004291 mg
- Sugar 3.43671249242977 g
- Trans Fat 0.00724375000688539 g
- Calories 16 calories
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.
