Buffalo Beans with Cherrywood Smoked Bacon
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 1 pound ground bison (buffalo)
  • 8 ounces Jones Dairy Farm Cherrywood Smoked Bacon, chopped
  • 1 medium red onion, chopped
  • ½ cup dark brown sugar
  • ¼ cup tomato paste
  • ⅔ cup barbecue sauce (your choice; I used Sweet Pineapple this time)
  • 2 Tablespoons pure maple syrup
  • 1 Tablespoon horseradish mustard
  • 1¼ teaspoon fine sea salt
  • ¾ teaspoon cayenne pepper powder
  • ¼ teaspoon Chinese five spice
  • ¼ teaspoon 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
  1. 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.
  2. Add the sugar, tomato paste, barbecue sauce, mustard, maple syrup, cayenne, sea salt, pepper, and beans and stir to combine.
  3. Cook over low heat, covered, for 6 hours.
  4. Serve hot; leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Recipe by Poet in the Pantry at http://poetinthepantry.com/2014/07/29/buffalo-beans-jones-dairy-farm-cherrywood-smoked-bacon/