Bison, Beans and Bacon
Pork and beans has long been a popular dish for both camp and home cooking. Bison, Beans and Bacon is a Dutch oven recipe that adds a creative twist to an old standard by featuring bison meat! Although I haven't tried it yet, I bet that using venison or other game meat would work well too.
Ingredients:
1 lb. ground Bison meat
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
3 carrots, chopped
2 teaspoons chopped garlic
1 jalapeño, chopped (optional)
1 cup ketchup
1 cup dark brown sugar
1 tbs apple cider vinegar
½ tsp ground mustard
1 15.5oz. can garbanzo beans drained and rinsed
1 15.5oz. can cannelloni beans drained and rinsed
1 28oz. can baked beans
½ lb bacon chopped
Salt and pepper to taste
Directions:
Brown chopped bacon in a 12" Dutch Oven until crisp. Remove and drain the bacon on a paper towel. Brown the ground bison in the bacon drippings then add onions, garlic, jalapeño, carrots, red and green bell peppers. Sauté for 3 minutes. Stir in the remaining ingredients, cover and bake at 250° for 3-4 hours.
For outdoor cooking of this Dutch oven recipe use 20 charcoal briquettes. Place 11 lit briquettes on top and 9 underneath your Dutch oven. Replace your coals about every 30 minutes. You may need more coals in windy or cold weather. Top with the cooked bacon bits before serving.
Serves 6 to 8