White Beans with Bacon and Herbs
User Reviews
4.5
White Beans with Bacon and Herbs
Description
White Beans with Bacon and Herbs brings together smoky bacon and tender white beans enriched by the fresh flavors of basil, rosemary, and parsley. Cooking the bacon until crispy releases fat that flavors the beans as they simmer gently in chicken broth and red wine vinegar. Garlic and red pepper flakes add aromatic complexity and a mild spice. The beans absorb these flavors while the liquid reduces, thickening the dish and concentrating the taste. The result is a savory, hearty preparation where creamy beans contrast with the crisp bacon bits and fresh herb garnish.
This dish works well as a side or a light main and can be paired with crusty bread or greens. Serving it warm lets the flavors meld and enhances the comforting textures. The fresh herbs bring brightness that balances the richness of the bacon and broth. The slight tang from vinegar lifts the dish, making it more nuanced.
When using dry beans, soaking overnight is advised and cooking time increases to about an hour to achieve tenderness. Leftovers should be cooled and stored airtight in the fridge for 3 to 4 days or frozen wrapped tightly for up to 6 months, maintaining the flavors well over time.
Ingredients
- 8 lices Bacon chopped
- 4 cloves garlic minced
- 1 ½ tablespoon basil fresh, chopped
- 1 ½ tablespoon rosemary fresh, chopped
- 3 tablespoon parsley fresh, chopped
- ½ teaspoon red pepper flakes
- 2 tablespoon red wine vinegar
- 2½ cups chicken broth low sodium
- 31 ounce cannellini beans 2 15.5 oz cans) drained and rinsed, white
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Add the chopped bacon to a large skillet or Dutch oven and cook over medium-high heat for about 3 minutes until bacon is crispy.
- Stir in the garlic, basil, rosemary, 2 tbsp of the chopped parsley and red pepper flakes. Cook for about 30 seconds until the garlic becomes aromatic.
- Add the red wine vinegar and ½ cup of the chicken broth to the skillet and stir to deglaze the pan. All the brown bits should come clean from the bottom of the skillet.
- Add the beans and the rest of the chicken broth. Season with salt and pepper. Make sure you have enough broth to barely cover the beans, add more if needed.
- Turn the heat down to a simmer and cook the beans for about 15 to 20 minutes or until most of the liquid has cooked off. Taste for seasoning and adjust as necessary.
- Garnish with remaining parsley and serve warm.
Notes
- Dry beans should be soaked overnight and simmered about 1 hour until tender.
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Freeze sealed leftovers for 4 to 6 months to preserve quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 226kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 569mg | 24% |
| Potassium | 620mg | 13% |
| Fiber | 5g | 20% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 7.9mg | 9% |
| Calcium | 97mg | 10% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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