Italian-Style Kidney Beans |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 3 |
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Can be well prepared ahead or frozen.I usually serve them with polenta and a green salad, but it is good over brown rice or with crusty bread, too.A savory dish, make it spicier by adding some red pepper flakes. Ingredients:
1 1/2 ounces bacon, in 1/8 inch dice (2 slices) |
1/2 tablespoon olive oil |
3/4 cup onion, minced (1 medium) |
1/3 cup carrot, minced (1 medium) |
1/3 cup celery, minced (1 medium stalk) |
1 (14 ounce) can diced tomatoes |
3/4 teaspoon fresh rosemary, minced (sub with 1/4 t dried) |
1 tablespoon fresh parsley, chopped |
1 bay leaf |
1 (14 ounce) can kidney beans |
1/4 teaspoon salt |
1 pinch pepper |
1/4 teaspoon red pepper flakes (optional) |
Directions:
1. Cook bacon in oil over medium high heat until transparent, 1-2 minutes.
2. Reduce heat to medium. Add onion, carrots, celery, parsley and rosemary and cook, stirring occasionally, until soft, about 5 minutes.
3. Add tomatoes, bay leaf and red pepper flakes if using. Cover, reduce heat to low and let simmer 10 minutes.
4. Rinse and drain beans and add to tomato sauce. Cook another 15-20 minutes without cover, until thickened to a sauce consistency.
5. Taste with salt and pepper. Be careful with the salt, as the bacon is already salty.
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