Servings: 6 as a side
Smoky bacon, sweet roasted red pepper, and tangy lemon transform canned beans in this easy side dish. Serve with lamb chops or sausages.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
In a 3-quart saucepan over medium heat, cook the bacon with 1 Tbs. of the oil, stirring occasionally, until it renders most of its fat and starts to brown, 3 to 5 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
Remove the pan from the heat and add the rosemary, garlic, and red pepper flakes; cook, swirling the contents of the pan, until sizzling steadily and fragrant, about 30 seconds. Return the pan to medium heat and add the beans, chicken broth, roasted peppers, and lemon zest. Bring to a boil; then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the broth thickens and the flavors meld, 10 to 15 minutes. Stir in 1 Tbs. of the lemon juice and 1/2 tsp. pepper. Season to taste with more lemon juice or salt. Serve drizzled with the remaining 1 Tbs. oil and sprinkled with the bacon.
Very easy to make (especially if you're using canned beans) and full of flavor. It was a big hit in our house.
Followed recipe and loved it! So delicious. Only change was to use dried beans instead of canned. Soaked overnight and boiled with some rosemary and bay leaves.
This dish is amazingtasty, quick to make, and super cheap. As a former vegan, I am always looking for a good, filling bean dish. Since bacon makes everything tastier-remember 'former' vegan-I usually make about 6 strips of it. I also majorly increased the amount of garlic (at least 1/2 a head) and probably doubled the amount of rosemary and lemon. This dish can serve as the main entree and easily fill one up.
I made a few changes to the recipe but my whole family really enjoyed this meal. I used 1/2# dried yellow eye beans that I cooked ahead and added a whole can low sodium broth to make the final dish a bit more soupy. Then I mashed some of the beans for a bit of texture and served this as a main dish (for 4) over whole grain elbow noodles with some homemade sprouted wheat bread. YUM! My kids really enjoyed it and so economical to boot.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?