How to Make Beans With Bacon – Cooking With Melissa Clark | The New York Times

16 Replies to “How to Make Beans With Bacon – Cooking With Melissa Clark | The New York Times”

1. I cook my beans the same way only i add chicken stock and add my salt toward the end. With the way prices are lately pinto beans are good 👍

2. Lovely Bacon beans 🏴󠁧󠁢󠁷󠁬󠁳󠁿🏴󠁧󠁢󠁷󠁬󠁳󠁿🤭🤭

3. is that jim lampley from boxing comentary on the comercial?

4. You put celery and carrots !!!??!?!?!?!?!?! WTF…. Leave to white person to do this 😞
   And salt splits the beans to early.
   And the reason you should put salt last is because of the beans being soft,so when you stir it the salt mixes around with the beans getting embedded into the beans cuz they're soft so hard things will get pushed into squishy things thus making it even more flavory… But to each is their own..😒

   And she eats the beans with a f$#@!'@ Spoon ! Where the $@*$%$ is the tortillas or bread at least !

5. How would you adapt this for the instant pot? Would you remove the sauteed bacon/veggies, cook the beans, and add back the sauteed items (plus the wine syrup) once the beans are tender? Or would that result in under-seasoned beans?

6. wine ruins every dish i swear.

7. what if you didnt cook the beans before you threw them in with the beans?

8. Pigs are smarter than dogs

9. baconbeanys, pass 'em around
   baconbeanys, all 'round town

   steal this phrase and you will get stabbed by a bird

10. I would have to sleep outside..

11. Howz about like maybe 5lbs of bacon?

12. We don't put salt at the beginning is b/c it splits the beans before they are fully cooked.

13. hhhhhhhhhhhhhhhhhh she eat by spoon lol
    at next itme try to >
    Pruning it and eat with bread not spoon

14. nice recipe, since I am vegetarian I will replace bacon with portabella mushrooms 🙂 will see how it goes 🙂

15. I FUCKING LOVE BACON

16. Thanks for this spin on beans!

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