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serve 4


  • 4 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 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.