Bacon With White Beans
Updated Dec. 6, 2023
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- coarse-chopped slab bacon
- oliveoil
- chopped onion
- fresh thyme
- white beans
- Parsley
Preparation
- Step 1
Cook coarse-chopped slab bacon in olive oil just until fat is rendered. Add chopped onion and fresh thyme; cook until onions are soft, then add cooked white beans and enough stock to moisten. Cook until flavors blend and stock is reduced (it shouldn’t be soupy). Garnish: Parsley.
Private Notes
Comments
I used canned great northern beans. I used fresh rosemary instead of thyme..it's what I had. Served it with lamb. yummy
I had a 1lb of bacon so I cooked up 3/4 of it to crispy and drained it. (Didn’t use olive oil, there was enough fat in the bacon) Then removed most of the bacon fat, added the last 1/4 of bacon let it start to render then added 1 large rough chopped onion and dried thyme and white pepper. Deglazed the pan with some white wine Added two cans of white beans and one cup of Better Than Bullion roasted garlic stock and a little more dried thyme. Cooked for about 15-20 minutes until everything was melded and stock was absorbed by the beans. Served with the left over crispy bacon on top. We ate it as a main dish with a salad, but would make an awesome side as well. Delicious!
This was a nice side dish with salmon. I added a handful of cherry tomatoes (cut in half) before the beans.
I'm missing the amounts of each ingredient to use to serve 2 or 4 people! Can someone tell me how much they used for how many portions?
@Erica. First, it depends on whether or not this will be a main course or a side dish. Second, part of learning to cook is to obtain a feel for what is appropriate. Likely you would use more beans than bacon here, though you could easily make this a meat-forward dish as well. Perhaps you make this dish on a trial basis beginning with one can of beans and learn from that attempt to get a feel for what would serve two or four for either a main dish or as a side. The others’ comments are also helpful — many have stated how much of an ingredient they used. Last and most important I hope you develop an ease with cooking with recipes like this that only list ingredients and a process — this allows you to become the cook you are meant to be.
I had a 1lb of bacon so I cooked up 3/4 of it to crispy and drained it. (Didn’t use olive oil, there was enough fat in the bacon) Then removed most of the bacon fat, added the last 1/4 of bacon let it start to render then added 1 large rough chopped onion and dried thyme and white pepper. Deglazed the pan with some white wine Added two cans of white beans and one cup of Better Than Bullion roasted garlic stock and a little more dried thyme. Cooked for about 15-20 minutes until everything was melded and stock was absorbed by the beans. Served with the left over crispy bacon on top. We ate it as a main dish with a salad, but would make an awesome side as well. Delicious!
How does this not have more notes? This was easy, fast, and delicious. I used 1 onion, ~4 oz bacon, ~1 cup homemade chicken stock, 1 can of cannelloni beans (rinsed and drained). No measuring just eyeballing. The thyme and parsley are great. Added a dash of paprika at the end and served with some fried homemade bread. Easy weeknight dinner.