Bacon recipe collection

Hearty three-bean casserole with kidney beans, limas, and pork-n-beans baked with browned beef, bacon, and tangy barbecue sauce: classic potluck comfort that feeds ten.

Bacon-wrapped dates stuffed with whole almonds: the sweet-salty party appetizer that vanishes in minutes. Just three ingredients and 30 minutes for a crowd-pleasing bite.

Ranch-style pinto beans simmered with bacon, beer, jalapenos, molasses, and a whole head of garlic. A big-batch cookout side with smoky, spicy, sweet depth in every spoonful.

A loaded spinach and romaine salad with fresh mozzarella, cherry tomatoes, cucumber, and finely chopped crispy bacon, dressed simply in olive oil and red wine vinegar. Big, fresh, and crowd-friendly.

A quick salsa tops this omelette stuffed with avocado and bacon and cheese.

Bacon bean casserole layers tender soaked white beans with carrots, onions, tomatoes, and crisp bacon for an old-fashioned, frugal one-dish supper. Pair with a green salad.

Cajun barbecue sauce with bacon, pecans, honey, and citrus blended smooth. A spicy-sweet sauce with three peppers, orange rind, and Tabasco for chicken, pork, or ribs.

Prudhomme-style Cajun barbecue sauce with bacon, pecans, honey, citrus, and a triple-pepper seasoning blend. Simmered thick and blended for chicken, pork, or ribs.

Old-fashioned bean and bacon soup made with dried pinto beans, smoky bacon, carrots, celery, and a splash of vinegar at the end. Slow-simmered, hearty, and far better than the canned version.

Frijoles borrachos (drunken beans) simmered with bacon, jalapenos, Mexican oregano, and a bottle of dark Mexican beer. The Norteno classic, soupy and salty, served alongside grilled meats.

Rich black bean soup simmered with bacon, ham, brown rice, cumin, and garlic, then blended smooth and finished with sherry. A big-batch crowd pleaser.

Broiled potato skins loaded with pepper jack cheese and crispy bacon, cut into bite-size pieces for game-day appetizers. A quick broil melts the cheese in two minutes.

Classic Caesar salad for two with raw egg yolk dressing, anchovies, capers, bacon bits, and Parmesan. Made from scratch tableside in under 15 minutes.

Guacamole-stuffed tomato cups with avocado, green chiles, onion, and lemon juice, topped with crumbled bacon on a bed of lettuce. A fresh Mexican-inspired appetizer salad.

Chilled pea soup with watercress, basil, and potato, pureed silky and finished with cream. Topped with crumbled bacon, sour cream, and whole peas for textural contrast in every spoonful.

Classic Coach House black bean soup with ham bone, beef bones, bacon, Madeira wine, and chopped hard-boiled eggs. A legendary New York restaurant recipe slow-simmered for deep, smoky flavor.