Buffalo Beans with Cherrywood Smoked Bacon
Ingredients
- 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
Instructions
- 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.