Last updated on June 25th, 2018 at 08:46 pm
These White Beans with Bacon and Herbs are so simple to make, rich and savory, comforting, loaded with flavor and super delicious.
I usually share something sweet on Fridays but many of you have been asking me for the bean recipe I made with the pork roast and I can’t blame you because these beans are the best. You’ll just have to wait for next week for my dessert recipe, it’ll be a surprise. So beans it is for today. Beans and lots of bacon, loaded with yummy herbs.
Truth be told, I usually serve mashed potatoes when I make a pork roast, however, this time I went for something a bit different with these beans and what a great combo it was. First of all, the bacon was an afterthought and I’m so glad I decided to add it, because we know that bacon really does make everything taste better. Plus, as you cook the herbs with the bacon and garlic, the smell is out of bounds, then the beans will cook in that bacon fat and really develop savory and rich flavors.
I love this recipe because of its simplicity, nothing complicated here, pork and beans, lots herbs and full of flavor. As you simmer the beans they will turn a bit creamy and the liquid will cook down, that’s what you’re looking for and that’s how you know when the beans are done. You want to cook the beans until most of the liquid has evaporated, but not completely.
You can also make this with dry beans if you have more time on hand. I would just recommend soaking the beans in water over night, that’s what my mom always does because she never cooks with canned beans. However, I love using canned beans because they are so much faster and still just as delicious.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
White Beans with Bacon and Herbs
- 8 slices bacon chopped
- 4 cloves garlic minced
- 1 1/2 tbsp basil fresh, chopped
- 1 1/2 tbsp rosemary fresh, chopped
- 3 tbsp parsley fresh, chopped
- 1/2 tsp red pepper flakes
- 2 tbsp red wine vinegar
- 2 1/2 cups chicken broth low sodium
- 31 oz white cannellini beans (2 15.5 oz cans) drained and rinsed
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 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 1/2 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.
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