Best 14 Quick Gratin Of Beans And Bacon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the culinary world, quick and easy recipes often take center stage for busy individuals seeking satisfying meals. One such recipe that effortlessly combines convenience with delectable flavors is the quick gratin of beans and bacon. This hearty dish, perfect for a weeknight dinner or a cozy weekend brunch, promises a symphony of textures and irresistible aromas that will tantalize your taste buds. Discover how simple ingredients, when combined with the right techniques, can create a flavorful and comforting gratin, ready to be devoured in minutes.

Here are our top 14 tried and tested recipes!

QUICK GREEN BEANS WITH BACON



Quick Green Beans with Bacon image

Green beans with bacon and onions makes such an easy side dish. Fresh beans lend a crisp, bright flavor to any meal. They're best when served hot. -Mari Anne Warren, Milton, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 5

8 cups fresh green beans, trimmed
4 bacon strips, chopped
1/2 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, until beans are crisp-tender, 8-10 minutes; drain. In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender, stirring occasionally, 3-5 minutes., Add beans to bacon mixture. Sprinkle with salt and pepper; toss to coat.

Nutrition Facts : Calories 62 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 177mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

BEAN WITH BACON



Bean with Bacon image

A great winter soup.

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 2h35m

Yield 6

Number Of Ingredients 12

1 (16 ounce) package dried navy beans
9 cups water
1 pound bacon
2 onions, chopped
2 stalks celery, chopped
4 teaspoons chicken bouillon
1 bay leaf
⅓ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cloves
1 (16 ounce) can diced tomatoes
4 cups water

Steps:

  • Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
  • Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
  • Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
  • Stir in the tomatoes with their juice. Serve.

Nutrition Facts : Calories 630.7 calories, Carbohydrate 52.2 g, Cholesterol 51.5 mg, Fat 35.3 g, Fiber 19.6 g, Protein 26.6 g, SaturatedFat 11.5 g, Sodium 987.1 mg, Sugar 6.5 g

GREEN BEANS AND BACON



Green Beans and Bacon image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

2 1/2 pounds green beans, trimmed
Kosher salt
1/2 pound bacon, roughly chopped
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup chopped toasted pecans
Juice of 1/2 lemon
Freshly ground pepper

Steps:

  • Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
  • Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.

QUICK GRATIN OF BEANS AND BACON



Quick Gratin of Beans and Bacon image

From Nigel Slater a quick alternative to slow cooked bean dishes. Blissful comfort food for those chilly nights, and quick too!

Provided by lindseylcw

Categories     One Dish Meal

Time 40m

Yield 3 serving(s)

Number Of Ingredients 7

1 large thickly sliced onion
2 tablespoons olive oil
1 teaspoon fresh thyme
6 slices smoked bacon
2 (400 g) cans haricot beans
200 g creme fraiche
3 tablespoons grated fresh parmesan cheese

Steps:

  • Preheat oven to 200°C.
  • pour oil into a shallow pan and cook the onions till soft and golden.
  • stir thyme into the onions and cut bacon into short pieces and add to the pan, stirring occasionally until pale gold and fragrant.
  • drain the beans and rinse under cold water.
  • tip into the onion mix and add the creme fraiche and stir till bubbling.
  • check the seasoning, you will probably need both salt and pepper.
  • transfer to a baking dish and sprinkle parmesan over the top. Bake for approximately 30 mins or until top is crisp and the sauce is bubbling around the edges.

GREEN BEANS WITH BACON



Green Beans with Bacon image

A green bean recipe with bacon that my kids love.

Provided by Susan Prestel

Categories     Side Dish     Vegetables     Green Beans

Time 45m

Yield 4

Number Of Ingredients 7

3 teaspoons olive oil
1 teaspoon minced garlic
2 ½ cups fresh green beans, trimmed
1 tablespoon brown sugar
sea salt to taste
3 slices smoked bacon, cut into small strips, or to taste
4 tablespoons chicken broth, or more as needed

Steps:

  • Heat oil in a skillet over low heat. Add garlic and cook for 30 seconds. Stir in green beans and brown sugar, and season with sea salt. Add bacon, increase heat to medium, and stir.
  • Pour chicken broth into the pan, cover, and let simmer for 10 minutes. Stir, adding more broth if needed. Cover and cook for another 10 minutes. Stir, uncover, and simmer over low heat until liquid evaporates, about 10 minutes more. Serve.

Nutrition Facts : Calories 104.2 calories, Carbohydrate 8.6 g, Cholesterol 7.7 mg, Fat 6.5 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 1.4 g, Sodium 301.2 mg, Sugar 4.3 g

QUICK BAKED BEANS WITH BACON



Quick Baked Beans with Bacon image

You can put this all together through step two a day ahead. Cover and refrigerate. The next day, just plan on baking for 50 minutes or so.

Provided by SharleneW

Categories     Beans

Time 1h

Yield 10 serving(s)

Number Of Ingredients 6

6 slices bacon, cut into 3/4 inch pieces
2 onions, peeled and chopped (1 pound)
3 (28 ounce) cans boston-style baked beans
1/2 cup catsup
2 tablespoons firmly packed brown sugar
1 tablespoon dry mustard

Steps:

  • In 6-quart pan over medium-high heat, stir bacon often until browned and crisp, 6 to 8 minutes.
  • Remove to paper towel and drain all but 1 1/2 tablespoons fat in pan.
  • Add onions to pan and stir often until they begin to brown and stick to bottom of pan, 7 to 9 minutes.
  • Add beans and their liquid, catsup, brown sugar, dry mustard,and cooked bacon; mix well.
  • Pour into a shallow 3-quart casserole.
  • Bake beans, uncovered, in a 350°F oven until they are bubbling in the center, 30 to 40 minutes.
  • Serve hot.

Nutrition Facts : Calories 322.6, Fat 7.4, SaturatedFat 2.3, Cholesterol 9.2, Sodium 1051.2, Carbohydrate 58.7, Fiber 10.3, Sugar 27.9, Protein 13.6

CLASSIC GREEN BEANS AU GRATIN



Classic Green Beans Au Gratin image

This classic au gratin recipe is one of my favorites. Perfect next to your holiday ham or turkey, this green bean casserole has a creamy, rich cheese sauce that enhances, but doesn't cover up, the green beans, so they are still the star of the show. Even though your family's probably expecting the same old green bean casserole you've been making for decades (the one with condensed soup, a ton of cheese, and way too many bread crumbs or French-fried onions), once they try this one, it might become a new holiday trend!

Provided by Chef John

Categories     Side Dish     Casseroles     Green Bean Casserole Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 tablespoon unsalted butter, softened
1 ¼ pounds fresh green beans
freshly ground black pepper to taste
kosher salt to taste
2 teaspoons Dijon mustard, or more to taste
1 ½ cups heavy cream
2 ounces Comté cheese, grated
2 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter, melted
⅓ cup dry bread crumbs
1 pinch cayenne pepper, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Generously grease a casserole dish with 1 tablespoon butter. Bring a generously salted pot of water to a rolling boil over high heat.
  • Remove stems from beans by trimming with a knife or snapping them off with your fingers. Cut beans in half.
  • Add beans to the boiling water, stir, and cook until just barely tender, 5 to 6 minutes, testing often to make sure you don't overcook them.
  • Remove beans with a strainer and immediately place in a bowl of cold water to stop the cooking process.
  • Once beans have cooled to the touch, use your hands to drain and transfer them into the prepared casserole. It's okay if they're still a bit wet.
  • Season beans with pepper, kosher salt, and Dijon mustard; mix until beans are well coated. Pour in cream, scatter Comté cheese over top, and sprinkle with Parmigiano-Reggiano.
  • Combine melted butter and bread crumbs in a small bowl. Stir until well combined and mixture resembles wet sand. Spoon and sprinkle bread crumbs over the casserole, then dust with cayenne.
  • Bake in the center of the preheated oven until browned and bubbly, 15 to 20 minutes.
  • Let cool for 10 minutes before serving.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 13.2 g, Cholesterol 98.2 mg, Fat 28.7 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 17.7 g, Sodium 140.1 mg, Sugar 1.8 g

GREEN BEAN GRATIN



Green Bean Gratin image

A green bean gratin we have served for years on Thanksgiving. It beats regular green bean casserole by a thousand!

Provided by mctwins mom

Categories     Side Dish     Vegetables     Green Beans

Time 55m

Yield 6

Number Of Ingredients 7

10 slices bacon
1 cup water
2 cups frozen cut green beans
3 tablespoons all-purpose flour
½ cup heavy cream
¾ cup shredded sharp Cheddar cheese
½ cup dry bread crumbs

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a casserole dish.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
  • Meanwhile, bring water to a simmer. Add green beans and cook until tender, 5 to 10 minutes. Drain beans, reserving cooking liquid. Drain bacon slices on paper towels, reserving grease in the skillet. Crumble bacon.
  • Heat 3 tablespoons of the reserved grease. Stir in flour until blended and nutty in color. Add reserved cooking liquid and cream, whisking constantly until smooth and thick, about 5 minutes. Fold in beans and Cheddar cheese. Pour into the prepared baking dish. Cover with bread crumbs.
  • Bake in the preheated oven, uncovered, until hot and bubbling, 30 to 35 minutes. Sprinkle bacon on top before serving.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 12.8 g, Cholesterol 45.3 mg, Fat 15.3 g, Fiber 1.6 g, Protein 11.5 g, SaturatedFat 7.5 g, Sodium 512.8 mg, Sugar 1.7 g

FAKE BAKED BEANS WITH CRISPY BACON



Fake Baked Beans With Crispy Bacon image

Provided by Melissa Clark

Categories     side dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 14

1 pound dry white beans, like navy, pea or cannellini (see note)
2 whole cloves
1 small onion, halved lengthwise and peeled
2 garlic cloves, smashed and peeled
1 bay leaf
1 teaspoon salt, more to taste
1/4 cup ketchup
1/4 cup molasses
3 tablespoons apple cider vinegar
1 1/2 teaspoons dry mustard powder
1/4 teaspoon Tabasco sauce, or to taste
1/4 teaspoon freshly ground black pepper
6 slices thick-cut bacon
Chopped red onion, for garnish

Steps:

  • Cover beans with water to top them by 2 inches and refrigerate overnight, or bring to boil in water to cover, cool 1 hour.
  • Drain and rinse beans. Put them in a pot. Stick whole cloves into onion halves and add to pot along with garlic and bay leaf. Cover with enough water to top them by 1 inch. Simmer beans, partly covered, until just tender, about 1 to 2 hours depending upon age and size of beans; do not overcook. Add boiling water if beans look dry during cooking; they should be surrounded by just a little liquid.
  • Remove onion, cloves, garlic (if desired) and bay leaf from pot. Stir in the salt.
  • In a small bowl, mix together ketchup, molasses, vinegar, mustard powder, Tabasco and pepper. Pour mixture into beans and stir well. Add a slice of bacon to pot and bring everything to a simmer. Let simmer over low heat until beans are thickened, about 30 to 45 minutes. Remove bacon slice, if desired. Season with more salt if needed.
  • Just before serving, reheat beans, if necessary. Fry remaining bacon in large skillet and drain on paper-towel-lined plate. Transfer beans to heated gratin dish or baking pan and top with bacon and red onion. Serve hot.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 11 grams, Carbohydrate 39 grams, Fat 18 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 522 milligrams, Sugar 27 grams, TransFat 0 grams

BEEFED-UP BAKED BEANS AND BACON



Beefed-Up Baked Beans and Bacon image

Beefed-up baked beans. Sprinkle with shredded cheese and complete the meal with a side salad and cornbread.

Provided by Angela

Categories     Meat and Poultry Recipes     Pork

Time 4h30m

Yield 8

Number Of Ingredients 11

6 slices bacon, or more to taste
1 large onion, chopped
3 cloves garlic, or more to taste, diced
1 pound ground beef
2 (15 ounce) cans pork and beans
1 (16 ounce) can light red kidney beans
1 (16 ounce) can butter beans
1 cup ketchup
½ cup brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Drain bacon slices on paper towels, leaving bacon grease in the skillet. Crumble bacon when cool enough to handle.
  • Cook onion in the bacon grease over medium heat until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer onion mixture (including bacon grease) to a slow cooker.
  • Cook and stir ground beef in the same skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Transfer to the slow cooker.
  • Add pork and beans, kidney beans, butter beans, ketchup, brown sugar, Worcestershire sauce, and liquid smoke to the slow cooker.
  • Cook on Low for 4 hours. Serve with crumbled bacon on top.

Nutrition Facts : Calories 464.4 calories, Carbohydrate 60.8 g, Cholesterol 49.7 mg, Fat 15.3 g, Fiber 11.1 g, Protein 23.9 g, SaturatedFat 5.3 g, Sodium 1339.6 mg, Sugar 22.7 g

BOSTON BAKED BEAN GRATIN



Boston Baked Bean Gratin image

Yield Serves 2

Number Of Ingredients 10

2 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped onion
an 8-ounce can whole tomatoes, drained and chopped
2 tablespoons molasses
1 tablespoon Worcestershire sauce
a pinch dried hot red pepper flakes
a 16-ounce can pink or black beans, rinsed and drained
1 tablespoon vegetables oil
1 teaspoon Dijon mustard
1/4 cup dry bread crumbs

Steps:

  • In a 7- to 8-inch flameproof skillet cook bacon over moderate heat until crisp and spoon off all but 1 tablespoon fat. Add onion and cook, stirring, until softened. Stir in tomatoes, molasses, Worcestershire sauce, red pepper flakes, beans, and salt to taste and simmer until liquid is thickened, about 5 minutes.
  • Preheat broiler.
  • In a small bowl stir together oil and mustard and add crumbs, tossing to combine ingredients well. Sprinkle crumbs over beans and broil about 4 inches from heat until topping is crisp and golden, 1 to 2 minutes.

BAKED BEANS WITH BACON



Baked Beans with Bacon image

This recipe was one of my mother's and was always a hit. The chopped jalapeno pepper spices it up a bit. It's an easy-to-remember recipe because most of the ingredients are 1/2 cup.-Nadine Brissey, Jenks, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 6h15m

Yield 8 servings.

Number Of Ingredients 7

3 cans (15 ounces each) pork and beans
1/2 cup finely chopped onion
1/2 cup chopped green pepper
1/2 cup ketchup
1/2 cup maple syrup
2 tablespoons finely chopped seeded jalapeno pepper
1/2 cup crumbled cooked bacon

Steps:

  • In a 3-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Just before serving, stir in bacon.

Nutrition Facts : Calories 232 calories, Fat 3g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 932mg sodium, Carbohydrate 47g carbohydrate (25g sugars, Fiber 8g fiber), Protein 10g protein.

QUICK-BRAISED GREENS AND BEANS WITH BACON



Quick-Braised Greens and Beans With Bacon image

These stewed greens develop deep flavor thanks to a quick onion-garlic broth and bacon, used two ways. Sliced bacon is cooked until tender, blending in but imparting its smoky, porky essence, while crisp bacon morsels are sprinkled on top for a salty, crunchy hit. This 30-minute dish is great spooned over rice or polenta, or alongside buttery cornbread for a hearty weeknight meal, but you could also top it with an egg to bring it into brunch territory.

Provided by Genevieve Ko

Categories     vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 bunches dark and sturdy leafy greens, like collards, kale or mustard greens (about 1 pound)
4 bacon slices
1 large red onion (about 1 pound), finely chopped
Kosher salt and black pepper
6 garlic cloves, sliced
1 teaspoon dried sage
1 cup chicken or vegetable stock
2 (15-ounce) cans red kidney beans, rinsed and drained
1 teaspoon hot sauce, plus more for serving

Steps:

  • Prepare the greens: Cut the tough stems out of the greens and discard. Stack the leaves, roll tightly crosswise and slice into 3/4-inch-wide ribbons. Transfer to a large bowl, cover with cold water and swish to remove grit. Transfer greens to a colander, cleaning them a second time if the water remaining in the bowl is visibly dirty.
  • Cook 2 bacon slices in a large Dutch oven or other heavy pot over medium heat, turning occasionally, until browned and crisp, about 6 minutes. Transfer the cooked bacon to a paper towel-lined plate. Meanwhile, cut the remaining 2 bacon slices crosswise into 1/4-inch-wide strips.
  • Add the 1/4-inch bacon strips to the hot bacon fat and cook, stirring, until the fat in the bacon strips starts to render, about 1 minute. Add the onion and a pinch each of salt and pepper and cook, stirring often, until golden brown around the edges, about 3 minutes. Add the garlic and sage and cook, stirring, until fragrant, about 1 minute.
  • Stir in the stock, scraping up any browned bits on the bottom of the pot. Cover, reduce the heat to low and simmer, 5 minutes.
  • Increase the heat to medium, add the greens, season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender with a little bite, about 3 minutes.
  • Uncover and add the beans and hot sauce. Stir until the beans are heated through, 2 to 3 minutes. Season to taste with salt and pepper. Divide among serving dishes and crumble the cooked bacon slices on top. Serve with more hot sauce.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 10 grams, Fiber 12 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 831 milligrams, Sugar 10 grams, TransFat 0 grams

GREEN BEANS AND BACON



Green Beans and Bacon image

A delicious, easy bean recipe. I've never done this exactly as described with fresh beans, but I'm sure it would work well. The recipe is from Julie Trusler's cookbook, "JT's - Volume 1"

Provided by St. Paul Eric

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 5

1/2 lb bacon, diced
1 small onion, sliced
1/2 cup red wine vinegar
1 -2 teaspoon seasoning salt
1 lb green beans (frequently 1 16 ounce package of frozen, French-cut green beans)

Steps:

  • Fry bacon in a skillet over medium-high heat until partially cooked.
  • Drain off most (but not all) of the fat.
  • Add onion and continue to cook until bacon is brown and onion is clear.
  • Add vinegar and 1 t of the seasoned salt.
  • Cook until most of the vinegar has cooked down and remove from heat.
  • In a large saucepan, cook beans in water, covered, until done (5-7 minutes).
  • Do not drain.
  • Add bacon mixture and cook uncovered for another five minutes' or so.
  • Add additional seasoned salt to taste.
  • There should be little liquid left at serving time.

Nutrition Facts : Calories 205, Fat 17.2, SaturatedFat 5.7, Cholesterol 25.7, Sodium 321.5, Carbohydrate 6.7, Fiber 2.2, Sugar 3, Protein 5.9

Tips for Making the Best Gratin of Beans and Bacon:

  • Choose the Right Beans: Use beans that hold their shape well during cooking, such as Great Northern or Cannellini beans. Fresh or frozen beans can be used, but avoid using canned beans as they tend to be too soft.
  • Soak the Beans: Soaking the beans overnight or for at least 4 hours helps to reduce their cooking time and makes them more digestible. If you're short on time, you can quick-soak the beans by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
  • Use Good Quality Bacon: The flavor of the bacon is essential to this dish, so it's important to use high-quality bacon that you enjoy the taste of. Thick-cut bacon works best, as it provides a nice smoky flavor and holds up well during cooking.
  • Don't Overcook the Beans: Overcooked beans will become mushy and ruin the texture of the gratin. Cook the beans just until they are tender, but still hold their shape.
  • Use a Good Quality Cheese: The cheese is another key ingredient in this dish, so it's important to use a good quality cheese that you enjoy the taste of. A sharp cheddar or Gruyère cheese works well, but you can use any type of cheese that you like.
  • Don't Overcook the Gratin: Overcooking the gratin will dry it out and make it tough. Bake the gratin just until the cheese is melted and bubbly, and the top is golden brown.

Conclusion:

This gratin of beans and bacon is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover beans and bacon. The gratin is creamy and cheesy, with a crispy bacon topping. It's sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #beans     #easy     #european     #fall     #dietary     #one-dish-meal     #low-sodium     #seasonal     #low-in-something

Related Topics