White Beans with Bacon and Herbs
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These White Beans with Bacon and Herbs are so simple to make, rich and savory, comforting, loaded with flavor and super delicious. Perfect as a side or a meal on its own.
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. Beans beans the magical fruit, we all know how that song goes. Beans and lots of bacon, loaded with yummy fresh herbs, now that’s a tune I can sing along to.
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. 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.
White Beans with Bacon and Herbs
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.
Ingredients In White Beans with Bacon and Herbs
- Bacon – None of that precooked crumbled stuff, be sure to cook this up fresh so that your beans have some smokey and delicious fat to cook up in.
- Garlic – Use as much or little as you like.
- Herbs – Fresh rosemary, parsley, and basil.
- Red pepper flakes – To add some heat and color to our dish, feel free to omit if you’re spice averse.
- Liquids – Chicken broth, low sodium of course, and red wine vinegar for some bright acidity.
- Beans – White cannellini beans either dried or canned.
- Seasoning – Salt and pepper.
Can I Use Dried Beans?
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. There’s actually science behind this, some beans can be toxic if consumed dried and they’re also just plain impossible to chew through!
So be sure to give your beans a good overnight soak and you’ll be good to go. However, I love using canned beans because they are so much faster and still just as delicious.
Can I Use Dried Herbs?
If you only have dried herbs on hand that you’d like to use up, you can most definitely substitute them in for this recipe! Just keep in mind that 1 tablespoon fresh equals 1 teaspoon dried herbs so don’t go too overboard!
How To Make White Beans with Bacon and Herbs
- Crisp the bacon: 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.
- Saute the aromatics: 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.
- Assemble the dish: 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.
- Finish the dish: 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.
What Can I Serve With White Beans?
This side dish is perfect alongside some savory mains, pair them up or just eat a big bowl on their own, I won’t judge.
- Roast Chicken
- One Pan Roasted Honey Orange Chicken And Potatoes
- Maple Mustard Glazed Salmon
- Beer Can Chicken
- Braised Lamb Shanks
- Brined Roast Turkey Breast
- Prime Rib Roast
- Pan Seared Pork Chops with Gravy
- Herb Crusted Rack of Lamb
- Rosemary Garlic Pork Roast
Storing Leftover White Beans With Bacon And Herbs
This dish will store well in an airtight container in the fridge for 3 – 4 days. These beans will also freeze well! Just store in an airtight container or tightly wrapped for 4 – 6 months in the freezer.
More Delicious Sides To Try:
- Brandy Glazed Carrots
- Loaded Scalloped Potatoes
- Italian Parmesan Roasted Potatoes
- Old Fashioned Green Beans
- Greek Potato Foil Packs
- Garlic Parmesan Roasted Brussels Sprouts
- Avocado Tomato Salad
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White Beans with Bacon and Herbs
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Serves: 8
These White Beans with Bacon and Herbs are so simple to make, rich and savory, comforting, loaded with flavor and super delicious. Perfect as a side or a meal on its own.
Equipment
Ingredients
- 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
Instructions
- 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.
Video
Recipe Notes
- You can also make this with dry beans. To do so soak them in water over night. Follow the rest of the instructions, however they will take longer to cook, should take about 1 hour over medium heat.
- This dish will store well in an airtight container in the fridge for 3 – 4 days. These beans will also freeze well! Just store in an airtight container or tightly wrapped for 4 – 6 months in the freezer.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 226kcal (11%)Carbohydrates: 25g (8%)Protein: 11g (22%)Fat: 9g (14%)Saturated Fat: 3g (19%)Cholesterol: 14mg (5%)Sodium: 569mg (25%)Potassium: 620mg (18%)Fiber: 5g (21%)Vitamin A: 210IU (4%)Vitamin C: 7.9mg (10%)Calcium: 97mg (10%)Iron: 3.8mg (21%)
Shannon says
This was a lovely side dish. The only thing I will change for next time is to salt it at the very end, as it reduced it got saltier. Either that or low sodium bacon. My family loved it, I’m the only one who thought it was a little too salty.
Melanie says
This was amazing!!!! I didn’t have bacon but had the grease which was good enough. Also subbed thyme for rosemary for personal choice. We loved this though and am sharing with friends!
Paula McKay says
THESE ARE SO TASTY… I served them as a side with the Garlic Pork Roast (a magical combination). I fried up onion & bacon together then added the drained tinned beans & fried the lot up until toasty. Then followed the rest of the recipe – so delicious & easy. Thank you for another keeper of a recipe Jo. Love your work!
DJG says
Loved this dish. Could you give me serving size.
Jo Cooks Team says
The recipe card doesn’t give exact weight for servings because it’ll depend greatly on the ingredients you’ve used. There are 8 servings in this recipe 🙂
Alton Tripp says
This dish was the star of the evening. absolutely delicious! Thank you.
Kim says
So yummy! Made on Mother’s Day with your Rosemary Garlic Pork and the meal was perfectly balanced and SO FLAVORFUL! I used Great Northern beans since that’s what my local grocery had (that I could find). I’ll be scouting your site for more scrumptious recipes! Thank you so much!
Kristen E says
Amazing! Thanks!
Deb says
Fantastic recipe! Only change was I subbed thyme for the rosemary. Excellent!
Al says
This recipe was incredible. I used great northern beans rather than cannellin beans (because that’s what I had on hand), but the end result was still absolutely delicious. It gave me an excuse to use some of the basil and rosemary growing in my garden. I’m adding this recipe to my personal cookbook as “Jo’s White Beans, Bacon and Herbs”.
Jo Cooks Team says
We’re so glad you love this recipe! 🙂
Jennifer True says
I made this last night for dinner with some Southern style cast iron skillet cornbread, and oh my goodness…sooooooo….delicious. Thank you for a wonderful & simple recipe.
Jennifer Harms says
My family is not generally a fan of beans, but they loved these and said they were the best they had ever had. Thank you for the recipe! This is going into our standard rotation.
Nicole Beaulieu says
That’s awesome to hear, we always say bacon makes everything better!
Jennifer Harms says
I actually didn’t have bacon last week so I substituted with some crumbled breakfast sausage. Today I am making the recipe with bacon according to the recipe. I am sure it will be great. Let you know.
K says
Hello, looks like Ana amazing recipe! Can these be made ahead of time? Thanks!
Joanna Cismaru says
Absolutely, and then just heat them up before serving!
Ann says
These came out great! Had a container of white beans that I’d opened by mistake instead of chickpeas for a different recipe. It had been sitting in the fridge since no recipes for them appealed to me. Found this and it was great! I cooked the bacon whole, then took it out and added it chopped at the end to keep it crispier. Also skipped rosemary cuz I’m not into it. Truly delicious and simple!
Trish says
Hi Jo, just wanted to let you know that your first sentences in the Instructions section wasn’t completed. The word bacon is missing lol
Joanna Cismaru says
Ha! It’s there now, lol. 🙂 Thanks.
NJ says
I made this dish with a few changes as I wanted it to be a main course instead of a side. I sautéed shallots, garlic and field roast (till crisp) to add. After adding broth I added a few cooked artesian noodles to give it a little more substance. I served with a light sprinkle of shredded cheese and crumbled the bacon on top to keep it crisp. Garnished with a side of sour cream. Family loved it.
All That I'm Eating says
I love beans when they are prepared like this they are so humble and flavoursome.
Kathleen says
LOVE this dish! I will be making it again next week, because it is so tasty and hearty ☺ I ate it a couple times as main dish, too. When I make it gain I will use less liquid, though, as I found I had so much left after the allotted cooking time and the beans began breaking apart. ( didn’t stop me from eating it though, so yummy!)
Joanna Cismaru says
So happy you like it. If you want the water to evaporate quicker, just turn up the heat to a medium or medium-high and in a couple minutes it’ll be almost all gone.
Bethany says
I’m not particularly a fan of white beans, but do you think this recipe would work for butter beans? Any idea of if I would need to adjust the cooking time for them? Thanks!
Joanna Cismaru says
I’ve never used butter beans so I’m not quite familiar with them and what their cooking time is. Do they come in a can, I’m sure it might say on the can.
Lori in Maine says
Hi, these beans look so yummalicious😋 I’m not very experienced but want to make this using dried beans in my crockpot. Wouldn’t I need to add a lot more fluid? Any suggestions?? Love, love your recipes❤
Joanna Cismaru says
Hi Lori in Maine! I would still soak them in water over night, then to cook them in the slow cooker, I would still only add enough liquid to cover barely cover them.
laura says
Jo, I’m fairly new to your blog and I’m having a hard time deciding what order to try the recipes in. Everything looks so good! I really like your videos. I am so glad you chose to give us this recipe today because I planned to make the pork roast this week end.
Jo, I’ve only been subscribing to your blog for a fairly short time. The hardest thing is deciding which recipes to try first! I’m so glad you chose to share this recipe today because I’m planning to make the pork roast on Sunday. What a lovely week end meal, not too difficult and very economical. Looks yummy too! Thank you so much for all of your hard work giving us such a beautiful presentation of your recipes.
Joanna Cismaru says
Laura, you’ve made my day! Thank you for that! Hope you enjoy the pork roast. 🙂