Recipe: Peter Callahan's Baked Beans in Bacon Cups with Habanero Honey (appetizers)
Appetizers and SnacksBAKED BEANS IN BACON CUPS
"We came up with this idea when we were hired to cater a party for a fashion company that was launching a new line of jeans. The inspiration was cowboys and pots of beans warming over a campfire."
FOR THE HABANERO HONEY:
1 cup honey
1 fresh habanero chile, thinly sliced
FOR THE BEANS:
1 tablespoon extra-virgin olive oil
1 large yellow onion, very finely chopped
2 1/2 cups canned navy beans, drained and rinsed
3/4 cup (packed) light brown sugar
2 thick-cut bacon strips, finely chopped
1/4 cup port wine
3 tablespoons finely chopped fresh cilantro leaves
1 1/2 tablespoons dark molasses
1 teaspoon chili powder
2 teaspoons coarse salt
FOR THE BACON CUPS:
Nonstick pan spray
2 pounds thin-cut bacon
FOR SERVING:
1/4 cup sour cream
1/4 cup finely chopped red or yellow bell pepper (or a combination of the two)
2 scallions, white and light green parts, thinly sliced
TO PREPARE THE HABANERO HONEY:
Pour the honey into a small saucepan and bring to a simmer over medium heat. Turn off the heat, add the habanero, and allow the honey to cool to room temperature. Strain through a fine mesh sieve into an airtight container.
TO PREPARE THE BEANS:
Heat the olive oil in a medium pot over medium heat. Add the onion and cook until translucent, about 3 minutes.
Add the beans, brown sugar, bacon, port, cilantro, molasses, 1 tablespoon of the habanero honey, and the chili powder and salt. Stir to combine, and bring to a simmer over medium heat. Reduce the heat to medium-low and simmer gently until the mixture is reduced by half, about 20 minutes. Turn off the heat and set aside to cool to room temperature.
TO PREPARE THE BACON CUPS:
Preheat the oven to 350 degrees F. Turn a mini muffin pan upside-down and lightly coat the bottom with nonstick pan spray.
Crisscross 3 slices of bacon over each upturned cup, and then place another mini muffin pan on top so that the bacon slices are compressed between the two pans. Place the pans on a rimmed baking sheet.
Bake until the bacon cups are crisp and browned, about 20 minutes. Remove the baking sheet from the oven and set aside to cool completely.
Lift off the top pan. Carefully remove the bacon cups from the bottom pan and place them on a paper-towel-lined baking sheet to drain, wrong side up.
HOW TO SERVE:
Gently reheat the beans in a saucepan over medium heat until warmed through (add 1 tablespoon water if they're too thick or dry).
Place a spoonful of the beans into each bacon cup. Top with a dot of sour cream, some bell peppers, and a scallion ring. Serve.
Makes two dozen
Used with permission to Recipelink.com from Clarkson Potter
Source: Bite by Bite by Peter Callahan with Raquel Pelzel
"We came up with this idea when we were hired to cater a party for a fashion company that was launching a new line of jeans. The inspiration was cowboys and pots of beans warming over a campfire."

FOR THE HABANERO HONEY:
1 cup honey
1 fresh habanero chile, thinly sliced
FOR THE BEANS:
1 tablespoon extra-virgin olive oil
1 large yellow onion, very finely chopped
2 1/2 cups canned navy beans, drained and rinsed
3/4 cup (packed) light brown sugar
2 thick-cut bacon strips, finely chopped
1/4 cup port wine
3 tablespoons finely chopped fresh cilantro leaves
1 1/2 tablespoons dark molasses
1 teaspoon chili powder
2 teaspoons coarse salt
FOR THE BACON CUPS:
Nonstick pan spray
2 pounds thin-cut bacon
FOR SERVING:
1/4 cup sour cream
1/4 cup finely chopped red or yellow bell pepper (or a combination of the two)
2 scallions, white and light green parts, thinly sliced
TO PREPARE THE HABANERO HONEY:
Pour the honey into a small saucepan and bring to a simmer over medium heat. Turn off the heat, add the habanero, and allow the honey to cool to room temperature. Strain through a fine mesh sieve into an airtight container.
TO PREPARE THE BEANS:
Heat the olive oil in a medium pot over medium heat. Add the onion and cook until translucent, about 3 minutes.
Add the beans, brown sugar, bacon, port, cilantro, molasses, 1 tablespoon of the habanero honey, and the chili powder and salt. Stir to combine, and bring to a simmer over medium heat. Reduce the heat to medium-low and simmer gently until the mixture is reduced by half, about 20 minutes. Turn off the heat and set aside to cool to room temperature.
TO PREPARE THE BACON CUPS:
Preheat the oven to 350 degrees F. Turn a mini muffin pan upside-down and lightly coat the bottom with nonstick pan spray.
Crisscross 3 slices of bacon over each upturned cup, and then place another mini muffin pan on top so that the bacon slices are compressed between the two pans. Place the pans on a rimmed baking sheet.
Bake until the bacon cups are crisp and browned, about 20 minutes. Remove the baking sheet from the oven and set aside to cool completely.
Lift off the top pan. Carefully remove the bacon cups from the bottom pan and place them on a paper-towel-lined baking sheet to drain, wrong side up.
HOW TO SERVE:
Gently reheat the beans in a saucepan over medium heat until warmed through (add 1 tablespoon water if they're too thick or dry).
Place a spoonful of the beans into each bacon cup. Top with a dot of sour cream, some bell peppers, and a scallion ring. Serve.
Makes two dozen
Used with permission to Recipelink.com from Clarkson Potter
Source: Bite by Bite by Peter Callahan with Raquel Pelzel
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Chex Barbecue Snack Mix
- Crunchy Ginger-Nut Dip (using cream cheese and Dr. Pepper)
- Feta Cheese and Fresh Chive Phyllo Kisses (freeze ahead)
- Cream Cheese with Muscadine Sauce - Answer to question
- Cowboy Crackers (homemade crackers using potato chips, flour and cheese)
- Cheese Puffs Filled with Mushroom Salad
- Olive Oil and Garlic Bruschetta
- Pecan Cheese Log Appetizer (Family Circle, 1970's)
- T.G.I. Friday's Hot Artichoke and Spinach Dip
- Ham and Cheese Empanadas
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute