This is a delicious recipe and I predict it will become your "go-to" recipe. It's become mine. For those that don't want to read further here are four suggestions: 1) make a day ahead, 2) cook the bacon by itself first 3) reduce sugar; eliminate white sugar entirely and use the suggested amount of brown sugar plus about half as much more, or to taste and 4)use a slow cooker on low for 4 hours.
That said, I'm a big believer in following a recipe exactly the first time. The recipe says to cook the meat, bacon and onions all together. Doing this resulted in bacon with a texture that wasn't appealing to me. My son thought they were really good in spite of this, though. By the second day, I had to agree.
Still, even though it's a five-star dish as-written, my preference is for the bacon to be a bit more "crisped." So, my recommendation is that you cook the bacon by itself. The second time I made this, I cooked the bacon until it started to turn brown and crisp (not super-crispy like you'd put on a salad) and then I removed it to a bowl. I drained most of the fat and then added the hamburger and onions and cooked those together. I added the bacon back in just as the hamburger and onions were finishing up and sauted another few minutes.
I finished the dish as directed except for reducing the sugar (and using all brown sugar). I served the beans the next day. I've made this dish for three family bbq's now and it's a smashing success. Thanks for sharing this one!!!
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