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Cajun White Beans with Bacon and Andouille

Wed, 11 Feb 2026 11:25:33 +0000

Enjoy Bacon Freaks. This simple recipe loaded with bacon is just in time for Mardi Gras. Similar to red beans and rice but thicker and creamier. This combination of white beans, bacon and sausage really shines with those zesty cajun spices.

Ingredients:

1 pound dried white beans (Great Northern or Navy)
1 tablespoon canola oil
1-pound mild andouille or other spicy smoked sausage
2 slices bacon, chopped. We used cajun smoked bacon of course.
1 medium onion, chopped
1/2 bell pepper, chopped
1 rib celery, chopped
3 cloves garlic, minced
1 medium bay leaf
2 green onions, sliced
1/8 cup dried parsley
1 teaspoon Creole or Cajun seasoning, to taste
Kosher salt and fresh cracked black pepper, to taste
Hot sauce

Rinse and sort through the beans, soak overnight or use a quick soak method by adding to a stockpot and cover with water plus about 1 inch. Bring to a boil; boil for 3 minutes uncovered, turn off heat, cover and let soak for one hour.

Heat canola in a cast iron skillet over medium high heat. Quarter and slice sausage into small bite sized pieces, add to hot oil and cook until browned. Use a slotted spoon to transfer to the stockpot with the beans.

Drain beans and return to the pot. Add the sausage. To the drippings in the skillet, add the bacon and cook until rendered. Remove the bacon, set aside, and add the onion, bell pepper and celery to the skillet. Cook until just browned and beginning to caramelize. Add the garlic and cook another minute. Transfer veggies to the beans and sausage; add the bay leaf and cooked bacon. Deglaze the skillet with a bit of water and scrape up any browned bits. Add that to the bean pot. Cover everything with fresh water, plus about an inch and a half, and bring to a boil. Reduce heat and simmer for about 1-1/2 hours, stirring occasionally, or until beans are tender and gravy is thickened. Add additional water if needed to thin.

Stir in the green onion, parsley, Cajun seasoning, salt and pepper and simmer another 5 minutes. Taste and adjust seasonings. Serve over hot rice with cornbread and pass the hot sauce at the table.

Maple Bacon Macaroons

Tue, 27 Jan 2026 12:31:58 +0000

These Maple Bacon Macaroons are delicious coconut treats that combine just the right amount of crispy bacon and sweet maple syrup in the traditional macaroon to give you a cookie for bacon lovers that like coconut.

Ingredients

14 oz bag sweetened, flaked coconut
1 can sweetened condensed milk
2 egg whites
1 tbsp salt
4-6 slices Gourmet Bacon
Maple Glaze: 2 tbsp maple syrup, 1/2 cup confectioners' sugar, 2 tsp water.

Instructions

Prep Bacon: Fry bacon until very crisp, then crumble into small bits.
Mix Base: Combine condensed milk, coconut and bacon bits in a bowl.
Egg Whites: Whip egg whites and salt to stiff peaks, then fold into the coconut mixture.
Bake: Scoop 2-inch balls onto parchment-lined sheets and bake at 350°F for 20–25 minutes until golden.
Glaze: Mix glaze ingredients and dip the top of cooled macaroons.

Store covered, best eaten within 3-4 days.

Bacon Wrapped Turkey

Mon, 17 Nov 2025 12:23:06 +0000

Here is a simple way to prepare the Thanksgiving turkey for you Bacon Freaks! Great presentation for the bird and a delicious result for you and your family. Honestly, how could you have a feast without bacon?

Ingredients

¼ cup dried sage
2 tablespoons garlic powder
1 (16 pound) whole turkey, remove neck and giblets.
2 (16 ounce) packages bacon. I would suggest Boss Hog Hickory Smoked
2 cups water

Directions

Gather your ingredients and preheat the oven to 350 degrees F (175 degrees C). Place a roasting rack in a large baking dish or pan.
Sprinkle sage and garlic powder over entire turkey.
Wrap turkey completely with bacon. Here's instructions on how to make a bacon weave. The bacon weave works well but is not necessary, you can wrap the bird freestyle.
Place turkey on the rack in the prepared baking dish then add the water.
Bake turkey in the preheated oven, basting every 45 minutes with juices in the baking dish, until no longer pink at the bone and the juices run clear, 3 1/2 to 4 hours. An instant-read thermometer inserted into the thickest part of the thigh should read at least 165 degrees F (74 degrees C).
Carve and serve. Everyone will be impressed, particularly the bacon lovers.

German Potato Salad with Bacon

Tue, 02 Sep 2025 14:01:15 +0000

Tossed with a warm bacon dressing and made easy with crispy, crunchy, frozen potato nuggets, this version of German potato salad makes an easy recipe even easier. If you like Tater Tots and Bacon, you'll love this salad with its spectacular taste, texture, and appearance.

Ingredients

Yields 8 servings

canola oil cooking spray
1 (28 ounce) package frozen bite-sized potato nuggets
1 (8 ounce) package bacon, cut into 1/2-inch pieces. Try our Nashville Hot to add a bit of heat.
1 cup diced yellow onion
2 tablespoons white sugar
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt, or more to taste
⅓ cup apple cider vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Directions

Preheat the oven to 425 degrees F (220 degrees C). Cover a sheet pan with foil, and spray generously with cooking spray.
Spread frozen potato nuggets evenly on the prepared pan, then top with cooking spray.
Bake in the center of the preheated oven until well browned and extra crispy, 40 to 45 minutes. This will probably be about 10 to 15 minutes longer than the package directions.
Meanwhile, prepare dressing: Place bacon in a cold, dry pan. Turn heat to medium-high and cook until fat has rendered, and bacon is foamy and almost crisp. Reduce heat to medium and toss in diced onion. Cook, stirring occasionally, until onion starts to soften and turn translucent, about 3 minutes.
Stir in sugar, pepper, and 1 teaspoon salt; cook until sugar just starts to caramelize onto the bottom of the pan, about 1 minute. Deglaze the pan by stirring in apple cider vinegar and scraping the bottom of the pan to release any brown bits. Remove from heat.
Remove potato nuggets from the oven and let cool for 5 minutes before transferring to a large mixing bowl. Pour warm bacon dressing over top and toss until thoroughly and evenly coated. Mix in parsley and chives. Adjust salt to taste.

Bacon Pea Salad

Mon, 21 Jul 2025 14:16:22 +0000

Enjoy this sweet garden pea salad with bacon, celery, and cubes of cheese in a creamy dressing. It's a great addition to any Summer meal. Simple ingredients and easy to make.

Submitted by CarolTyson

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 8

Ingredients

4 slices bacon. We used Signature Smoked bacon

¾ cup mayonnaise

1 tablespoon honey

1 tablespoon white sugar

salt and ground black pepper to taste

1 (20 ounce) package fresh green peas

2 ribs celery, chopped

½ cup cubed Cheddar cheese. We used Smoked Cheddar cheese, adding that rich smoky flavor

⅓ cup chopped onion

Directions

Place bacon in a large skillet and cook over medium heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble. Reserve 1 tablespoon bacon grease.

Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth.

Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat.

Serve after chilling in the refrigerator.

Ground Bacon Burgers

Tue, 13 May 2025 16:41:22 +0000

Bacon burgers are a favorite of almost all bacon lovers. Unlike most bacon burgers, you get a bit of bacon in every bite. Real Bacon Freaks will add a couple slices of crispy bacon on top to make this sensational. Great for parties or just a family dinner.

Easy to make, a pleasure to enjoy.

Ground Bacon Burgers
makes 5 quarter pound burgers

1 pound beef chuck roast or ground chuck

1/4 pound bacon or 1/4 pound ground bacon

salt and pepper

Instructions:

Grind the beef and bacon with a course grinding plate. Lightly toss to mix meat. If you do not have a grinder, ask your butcher to grind it for you or buy ground beef and finely mince the bacon.

Form the meat into 5 patties. Gently press the meat, just enough so that it holds together.

Heat your grill to high. Salt and pepper the burgers to taste. Grill on high heat for 4 minutes or so on the first side, until the bottom is browned. Flip and cook for an additional 4 minute or so until done. Cook these burgers to medium or more; rare bacon is not good. Do not worry about the burgers being dry, the bacon keeps them very moist.

Serve with Burger Buns and your favorite toppings; lettuce, onion, pickles, maybe some Chipotle Mayo. Our smoked Cheddar cheese makes this fantastic!

Huevos Rancheros with Bacon

Tue, 25 Mar 2025 16:07:50 +0000

Viva Bacon

Try this easy recipe for a delectable breakfast with lots of bacon. You spicy food lovers can make this just as hot as you like with sauce and salsa!

Servings: 4

Ingredients

2 tablespoons vegetable oil as needed
4 six inch corn tortillas
1 cup refried beans with green chiles
1 teaspoon butter
4 large eggs
1 cup shredded Cheddar cheese
8 slices bacon, we suggest Taco Bacon, cooked and crumbled
½ cup salsa (Optional)

Directions

Collect all the ingredients.
Heat oil in a large skillet over medium-high heat. Fry two tortillas at a time in the hot skillet until firm, but not crisp, about 30 seconds per side. Drain on paper towels.
Reduce the heat to medium, add more oil to the skillet if dry. Crack in eggs and cook until the outer edges become opaque, about 1 minute. Cover, reduce the heat to low, and cook until the whites are completely set, about 4 minutes.
While the eggs are cooking, combine refried beans and butter in a microwave-safe dish. Cover and microwave on high in 1-minute intervals until hot.
Place tortillas on plates and spread with a layer of hot refried beans.
Top with Cheddar cheese, a fried egg, crumbled bacon, and salsa.

Cajun Corn and Bacon Maque Choux

Wed, 19 Feb 2025 11:33:15 +0000

Try this creamy Cajun corn dish that's loaded with bacon, bell peppers, onions, and celery. The more traditional recipes don't include heavy cream but instead have you scrape some of the milk out of the corn to create the creamy texture. This dish was made for our Cajun Bacon.

Ingredients

Yields 6 servings

6 ears husked and cleaned corn
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 cup green bell pepper, chopped
1 large fresh tomato, chopped
¼ cup milk
salt to taste
cayenne pepper
8 strips crisply cooked bacon, crumbled. You might try Nashville Hot for a bit of heat.
¼ cup chopped green onions

Directions

Cut corn off the cobs by thinly slicing across the tops of the kernels and place in a medium bowl. Cut across the kernels again to release milk from the corn and add this to the bowl. Set aside.
Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until onion is transparent, about 5 to 8 minutes.
Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium-low and cook for 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover the skillet, and cook, an additional 5 to 10 minutes.
Stir in bacon and green onions. Remove from heat and serve.

Viva Breakfast Quesadillas

Mon, 13 Jan 2025 15:59:44 +0000

Bacon quesadillas are a great way to enjoy bacon with a Mexican flair. The recipe is quite simple and you can be creative adding your favorite additional ingredients (peppers, onions, mushrooms, sausage) and different cheeses. Don't forget lots of bacon.

Ingredients

6 slices bacon, Taco Bacon is a natural.
6 large eggs
salt and freshly ground black pepper to taste
8 ounces cheddar cheese, grated or sliced thin
8 large flour tortillas

Instructions

Heat a large skillet over medium heat. Chop the bacon and add to the skillet, cooking until crisp. Remove some (but not all) of the grease.
Crack the eggs into a bowl and add a splash of water or milk. Whisk until smooth.
Add the eggs to the skillet with the bacon and season with salt and pepper. Cook over medium heat. Scramble into small pieces, until desired doneness.
Cover one flour tortilla with a thin layer of shredded cheese. Top with some of the scrambled eggs and bacon.
Add more shredded cheese and place another flour tortilla on top.
Carefully set the quesadilla into the pan over medium heat. Cook until the cheese begins to slightly melt and the bottom tortilla is golden brown.
Carefully flip over and cook for 1-2 more minutes. Remove to a plate.
Slice and serve warm with salsa, sour cream and guacamole.

Thanksgiving Stuffing with BACON

Mon, 18 Nov 2024 15:24:32 +0000

What would really make this year's Thanksgiving stuffing extra special? Bacon, of course. Try this simple recipe with traditional ingredients and loads of seasonings for an extraordinary stuffing experience.

Recipe serves 8

Ingredients

1 pound French bread
8 slices bacon diced
1 medium sweet onion chopped
2 stalks celery chopped
10 ounces cream of chicken soup
¾ cup chicken broth
¼ cup fresh minced parsley
2 teaspoons dried sage
1 teaspoon dried rosemary
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon pepper

Instructions

Preheat oven to 200 degrees.
Cut bread into small cubes and place on a baking sheet in the oven for 10 minutes to dry out a bit.
While the bread is in the oven, fry the bacon in a large skillet over medium heat.
Once the bacon is beginning to crisp around the edges, add the onion and celery and continue cooking until bacon is cooked and vegetables have softened.
Place the bread cubes in a large bowl and increase the oven to 350 degrees.
Pour the bacon and vegetables over the bread – do not drain the grease.
Add the cream of chicken soup, chicken broth, and remaining ingredients to the bowl.
Stir well to combine. Add additional chicken broth if needed to reach the level of moistness you prefer in stuffing.
Spread stuffing into a buttered 2-3 quart baking dish and top with foil.
Bake for 30 minutes, then remove foil and continue baking for 30 more minutes.

If you don’t like stuffing to be overly wet, use about 3/4-1 cup of chicken broth. Add more if you like an extra moist stuffing. You may substitute cream of chicken for cream of mushroom soup, if preferred.