Things with Bacon

Easy Santa Maria Style Pinquito Beans

If you’ve ever been to the California Central Coast for barbecue, then you’re familiar with Santa Maria style beans.  Until a few weeks ago, I couldn’t find the pinquito beans in local stores (they’re native to and could only be found in the Santa Maria Valley).  I was at Vons and stumbled upon the S & W Pinquito Beans with Onion and Garlic in the canned beans section.  They were on sale and I bought a ton!  The beans, straight out of the can, are pre-seasoned and are actually really good (great for camping, etc.).  But, they do need some additions to taste like the real thing.  I scoured the internet for various recipes and each one was very different, so I took ingredients from several and made up my own.  I don’t ever recall bacon being in these beans, but added it anyway because…it’s bacon.  You can’t go wrong!

This recipe can easily be doubled or quadrupled for a larger crowd.


2 cans of S & W Pinquito Beans with Onion and Garlic

2 strips of thick cut bacon, chopped

1/2 medium white onion, chopped

1 T. chili powder

1 small garlic clove, minced or crushed

1 T. tomato paste

salt, to taste

pepper, to taste

Cook the chopped bacon in a skillet on medium-low heat for 10 to 15 minutes or until crisp.  Add the chopped onion and chili powder and cook for another 10 minutes.  Add the garlic and cook for five minutes more until the onions are soft.

Combine the bacon-onion mixture with the canned beans in a pot.  Add tomato paste and salt and pepper, to taste.  Cook the beans on low for approximately 30 minutes (make sure you don’t overcook them as you don’t want the beans to get too mushy).  You can serve them immediately or transfer to a crockpot and keep on warm.

Pea Slaw

Pea Slaw

The bacon bits, honey roasted peanuts, and peas in this salad provide the perfect combination of sweet, salty, and crunchy.  This Pea Slaw is one of my favorite summertime salad recipes.  Joyce shared this recipe and she got it from Spike.


2 small or 1 large bag frozen peas, thawed

Bacon bits

1 cup shredded cheddar cheese

1 cup Best Foods mayonnaise

2 t. mustard

1 T. wine vinegar

1 cup honey roasted peanuts (or more if you like!)

Mix all of the ingredients, except the peanuts, together in a bowl and refrigerate until well chilled.  Add the peanuts right before serving, so they stay crunchy.

Mexican Hot Dogs

Barbequeing hot dogs and serving them up in delicious and different variations is always awesome and Mexican Hot Dogs are no exception!  An easy way to convert a simple hot dog into a meal, they are also especially good with a side of Grilled Corn Salad.


Hot dogs

Hot dog buns

Bacon (optional – you can wrap the dogs in bacon and bbq until bacon is crispy and completely cooked; or you can fry the bacon until completely cooked, then chop it and put it on top of the dogs)

1 cup Best Foods Mayo

Canned chipotles in adobo sauce

Queso fresco

Red onion, chopped

Avocado, sliced

Using a food processor, whirl the mayo with one or two chipotles and a few tablespoons of adobo sauce until completely blended.  Grill the hot dogs until completely cooked.  Generously spread the chipotle mayo onto the buns.  Add the cooked hot dogs.  Top with queso fresco, red onion, avocado, and optional bacon.  Enjoy!

Spaghetti Pie

Spaghetti Pie

This combination of spaghetti, bacon, peas, and ricotta in this pie is divine!  Thank you, Joyce, for sharing this recipe!


1 lb. spaghetti, cooked and drained well

4 strips bacon, chopped

1 large red onion, finely chopped

15 ozs. part-skim ricotta cheese

4 large eggs

2 cups reduced fat milk (2%)

1/4 tsp. cayenne pepper

1 cup freshly grated parmesan cheese

1/4 tsp. salt

2 cups frozen peas

Preheat oven to 350 degrees.  In a 12 inch skillet, cook bacon on medium for 6  to 8 minutes or until crisp, stirring occasionally.  With a slotted spoon, transfer bacon to paper towels to drain.  Chop the bacon after it has cooled.

Leave bacon fat in the skillet.  Add the chopped onion and cook for 4 minutes, or until tender, stirring occasionally.

In a large bowl, whisk ricotta, eggs, milk, cayenne, half of the parmesan cheese and salt.  Stir in the spaghetti, peas, bacon, and onion.  Spread evenly into a 3 quart shallow baking dish.  Sprinkle remaining Parmesan cheese on top.

Bake for 30 to 35 minutes or until set.

Bacon Wrapped Dates

Bacon Wrapped Dates

These Bacon Wrapped Dates are like candy!  They are addicting, so be sure to make lots of them as they will go fast.  Thank you to Brandy for sharing this recipe!



Whole dates, pitted

Sliced water chestnuts

Cut bacon slices into thirds. Place a water chestnut on a date.  Wrap with bacon.  Secure with a toothpick.

Bake at 400 degrees until bacon is crispy (approximately 30 minutes).  Let cool slightly and serve.

Baked Beans with Bacon

Baked Beans with Bacon

Molasses, brown sugar, and bacon combine to make these delicious baked beans!  And they are so quick and easy to make.   I made some revisions, but this recipe originated from The Joy of Cooking cookbook.  I cook it uncovered the entire time (as opposed to cooking covered for the first 30 minutes) which gives the sauce that yummy, dark caramel color.


3 cans of northern white beans, including the liquid

1/2 cup ketchup

1/2 cup chopped sweet onion

4 T. dark molasses

4 T. brown sugar

2 T. apple cider vinegar

6 slices bacon

Grease a 9 x 13″ glass casserole dish.  Mix all of the ingredients, except the bacon, in the casserole dish.  Place the bacon slices on the top.  Bake uncovered for 60 minutes at 350 degrees.

Broccoli Salad

Broccoli Salad

This is a classic potluck salad recipe!   There are variations that use cashews instead of sunflower seeds, red onion instead of white onion, but bacon, crisp broccoli, and a slaw dressing are always the base of this delicious salad.  This version came from my Aunt Vicki!


1 head broccoli (I use a little more.  Sometimes, I’ll buy the bag of already cut broccoli.)

1 lb. bacon

1/2 cup sunflower seeds

1 cup raisins

1/4 cup white onion, chopped

Cut the broccoli into bite-sized pieces and rinse well.  Microwave until it’s crisp.  Fry and chop the bacon.  Combine the broccoli, bacon, sunflower seeds, raisins, and onion in a serving bowl.


1 cup mayo

2 T white vinegar

1/4 cup sugar

Mix all of the dressing ingredients together and add to the salad.  Mix well.  Refrigerate for 1 hour before serving.

Bacon Wrapped Cream Cheese Stuffed Peppers

I love this recipe because it incorporates my two favorite ingredients, bacon and cream cheese!  My friend, Tenaiya, made this for our 4th of July block party.  In this recipe, you grill the peppers on the bbq, but you can also cook them in the oven at 400 degrees until the bacon is very, very crisp and the peppers are soft.


Mini Bell Peppers

Cream Cheese


Cut the tops off the bell peppers, rinse well, and remove the seeds.  Stuff the peppers with cream cheese.  Wrap each pepper in 1/2 strip of bacon and place a toothpick through the center.

Grill the peppers on the bbq until the bacon is thoroughly cooked, very crisp, and blackened on every side.  The fat from the bacon absorbs into the peppers and cream cheese making these absolutely scrumptious!