4.5 from 172 votes
White Beans with Bacon and Herbs
White Beans with Bacon and Herbs combines crispy bacon with tender cannellini beans simmered in aromatic fresh herbs like basil, rosemary, and parsley. The addition of garlic and a splash of red wine vinegar brings brightness and depth, while red pepper flakes offer a subtle heat. The beans cook until most liquid evaporates, resulting in a rich, hearty dish suitable for warming side servings or light meals.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
8
Calories:
226 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 226
% 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.