Bacon White Beans

Many of the dishes I post here are premeditated and (usually) well thought through. Making just a few posts a week doesn't give a great idea of how I eat every day. Rice and beans is a very typical lunch for me. Easy and quick to make, and beans are good for you! You can use whatever kind of beans you like. This version is a little elevated using bacon and carrots. I like carrots, and I'm discovering you can add them to just about anything. I tried a few other new things with this one, creating a simple sauce with a little chicken stock and tomato. The end result is simple and hearty, but very tasty.

Ingredients

• 3 strips thick cut bacon
• 1/2 small onion
• 2 carrots
• 1 can cannellini beans
• 1/4 cup crushed tomato
• 1/4 cup chicken stock
• 1/4 cup water
• Salt and pepper
• Chopped parsley

Instructions

Cut the bacon into 1 cm wide strips. The easiest way to do this is with a good pair of kitchen shears. Spread out the bacon into a pan and cook on medium heat until the bacon is lightly crisped and the fat is rendered out. Stir and turn frequently so it doesn't burn. Remove the bacon from the pan, but reserve the fat in the pan.

Dice the onion and carrots. Turn the heat up a little and add onion and carrot. Saute until softened and nicely browned. Drain and rinse beans, then add to pan. Add crushed tomato, water, and chicken stock. Cook to heat beans and reduce the sauce. Add bacon back in. Add salt and pepper to taste. Cook until sauce is thickened and sticks to the beans. 

You can make this a full meal deal by pouring it over rice and topping with chopped flat-leaf parsley.