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Buffalo Beans with Cherrywood Smoked Bacon - Poet in the Pantry

Buffalo Beans with Cherrywood Smoked Bacon

Carrie @ poet in the pantry
Prep Time 15 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 35 minutes
Course Side Dish
Servings 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
  • cup barbecue sauce your choice; I used Sweet Pineapple this time
  • 2 Tablespoons pure maple syrup
  • 1 Tablespoon horseradish mustard
  • 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


  • 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.