Bacon/3 recipes

Eva's beans: Mexican-style pinto beans simmered in beer and bacon with cumin, Mexican oregano, tomatoes, and jalapeño. Hearty, smoky, and ready to serve as side or soup.

This is basically my grandmothers recipe with a few of my own ideas.

Alsatian choucroute garnie: pork shoulder, knackwurst, Polish sausage, and bacon braised slow in sauerkraut, white wine, and juniper berries. Serve with boiled potatoes and sharp mustard.

Polish bigos (hunter's stew) with beef, smoked pork, spareribs, kielbasa, bacon, and sauerkraut. The national dish of Poland, slow simmered, feeds sixteen.

Five-ingredient bacon and Velveeta casserole with stewed tomatoes and elbow macaroni, baked until bubbly with melted cheese on top. Comfort food in an hour.

Traditional Irish pot-roasted chicken stuffed with oatmeal, bacon, and onion, braised with carrots and potatoes in giblet stock. Country Sunday supper from the Emerald Isle that turns a whole bird into a one-pot feast.

Buttermilk-soaked Canadian goose stuffed with prunes and apples, wrapped in bacon, and slow-roasted until tender. Served with a rich sour cream and currant jelly sauce. A showpiece roast for eight.

Warm Caesar potato salad with red-skinned potatoes tossed in Caesar dressing and Parmesan, served over romaine with bacon and croutons. Ready in 30 minutes.

Bob's refried beans simmer dried pinto beans low and slow with bacon drippings and garlic, then mash and pan-fry until crusty and rich. Authentic Tex-Mex refried beans from scratch.

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.

Try this delicious salad for dinner and you will be surprised at how much it feeds your hunger!

New England clam chowder cooked in the microwave with bacon, potatoes, onions, minced clams, and half and half. Classic Yankee comfort soup, ready fast.

Italian-style bread stuffing layered with bacon, prosciutto, giblets, and parmesan, bound with egg and soaked in stock. A rich, savory holiday dressing for turkey or chicken.

Creamy Irish potato and leek soup with a half-pureed, half-chunky texture, finished with heavy cream. Topped with shredded cheddar and crumbled bacon.

Pennsylvania Dutch sauerbraten with chuck roast bacon-larded, vinegar-marinated for days, then pot-roasted with cloves and allspice for an almost-black sweet-sour gravy.

Iowa corn casserole with cream-style corn, crispy bacon, green pepper, and bread crumbs toasted in bacon drippings. A Midwestern side dish with smoky, crunchy depth.