Beans and Bacon

Name: Beans and Bacon
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 pound smoked bacon, cut into 1-inch pieces; 2 large cloves garlic, smashed; 3 stalks celery, with leaves, roughly chopped; 1 medium white onion, halved and sliced; One 15-ounce can crushed tomatoes; Four 15-ounce cans cannellini beans, drained and rinsed; 1/2 cup chicken broth; 2 tablespoons fresh parsley, roughly chopped; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; Freshly grated Pecorino cheese, for garnish

Recipe courtesy of Pizza Masters

Show: Pizza Masters

Episode: Close Encounters of the Hungry Kind - New Mexico

Beans and Bacon

0 Reviews

Level: Easy

Yield: 6 servings

Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

729

Total Fat

36

Saturated Fat

11

Carbohydrates

72

Dietary Fiber

16

Sugar

6

Protein

33

Cholesterol

50

Sodium

1160

Total: 55 min
Active: 55 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

729

Total Fat

36

Saturated Fat

11

Carbohydrates

72

Dietary Fiber

16

Sugar

6

Protein

33

Cholesterol

50

Sodium

1160

Total: 55 min
Active: 55 min

Ingredients

2 tablespoons olive oil

1 pound smoked bacon, cut into 1-inch pieces

2 large cloves garlic, smashed

3 stalks celery, with leaves, roughly chopped

1 medium white onion, halved and sliced

One 15-ounce can crushed tomatoes

Four 15-ounce cans cannellini beans, drained and rinsed

1/2 cup chicken broth

2 tablespoons fresh parsley, roughly chopped

Kosher salt and freshly ground black pepper

Freshly grated Pecorino cheese, for garnish

Directions

Special equipment:

a campfire; a large cast-iron pot

Heat the olive oil in a large cast-iron pot over a medium-high open flame. Add the bacon and cook, stirring often, until crispy, about 10 minutes. Add the garlic, celery and onion and cook, stirring occasionally, until softened, about 10 minutes.
Stir in the tomatoes and bring the mixture to a boil. Add the cannellini beans and chicken broth, bring to a simmer, and cook, covered, stirring occasionally, for 20 minutes. Stir in the parsley and season with salt and pepper. Ladle the beans into bowls, garnish with Pecorino and serve.