If you are looking for an easy winter meal, try out this recipe for white beans and bacon. The smokey flavor from the bacon combines well with the creamy white beans for a delightful taste in every bite.
The recipe is super simple and will come together in under 30 minutes. Simply crisp the bacon, then add the rest of the ingredients and let simmer for fifteen to twenty minutes and dinner is done!
If you are on a low waste or zero waste mission, you can use bulk dried beans in place of canned. You will need to remember to soak your beans overnight, rinse, and boil in salted water for 30 minutes to 2 hours until tender. Dried beans seem like a pain, but with a little forethought you can be ready for cooking just like with canned beans. Simply cook a large batch of dried beans and freeze in can sized portions in silicone bags until ready to use. The benefits to dried beans are many. Less packaging, cheaper, and you can control the salt.
Of course this meal can be made any time of the year, but I typically reserve it for winter as it does not require any fresh produce. If you maintain an indoor herb garden you can use the fresh herbs, but dried herbs work just as well here.
Find other winter recipes here: Green Life Philosophy Winter Recipes
White Beans and Bacon
Ingredients
- 8 slices bacon
- 4 cloves garlic minced
- 1 tbsp chopped basil or 1 teaspoon dried
- 1 tbsp chopped rosemary or 1 teaspoon dried
- 3 tbsp chopped parsley or 2 teaspoons dried
- 2 tbsp red wine vinegar
- 2 & 1/2 cups chicken or vegetable broth
- 2 cans (15 oz each) white beans cannellini or northern, drained and rinsed
- salt and pepper to taste
Instructions
- Chop the bacon into small pieces and add to a large skillet. Cook over medium-high heat until crisp.
- Stir in garlic, basil, rosemary, and parsley. Cook for about 30 seconds until fragrant
- Add the red wine vinegar and 1/2 cup of the broth, then stir with wooden spoon to deglaze the pan (remove the brown bits from the bottom of the skillet)
- Add the beans and the rest of the broth to barely cover the beans. Add more if needed.
- Turn the heat down to a simmer and cook the beans for 15 to 20 minutes or until most of the liquid has cooked off.
- Taste and add salt and pepper, if needed. Serve warm.
