baked beans with bacon rind?
I am making a batch of baked beans. I cut the slab bacon into pieces and didn't even think about the rind until all the ingrediants were together and in the oven. I plan to bake for 2 to 3 hours. Are the rinds going to soften enough to be palietable? This is my contribution to a BBQ I am going to tonight? Should I prepare a plan B?
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4 Comments
So long as it's sliced thin enough, it's not likely to stand out. I know several people from Europe who prefer to keep the rind on in this kind of dish, but most of my friends on this side of the pond take some 'training' before they really like it.
Sounds like a delicious treat.