Italian-Style Kidney Beans

Italian-Style Kidney Beans

sobota, 1 lutego 2014

Italian-Style Kidney Beans

Time: 50 mins

Ingredients

• 1 1/2 ounces bacon, in 1/8 inch dice (2 slices)
• 1/2 tablespoon olive oil
• 3/4 cup onion, minced (1 medium)
• 1/3 cup carrot, minced (1 medium)
• 1/3 cup celery, minced (1 medium stalk)
• 1 (14 ounce) can diced tomatoes
• 3/4 teaspoon fresh rosemary, minced (sub with 1/4 t dried)
• 1 tablespoon fresh parsley, chopped
• 1 bay leaf
• 1 (14 ounce) can kidney beans
• 1/4 teaspoon salt
• 1 pinch pepper
• 1/4 teaspoon red pepper flakes (optional)

Directions

• 1 Cook bacon in oil over medium high heat until transparent, 1-2 minutes.
• 2 Reduce heat to medium. Add onion, carrots, celery, parsley and rosemary and cook, stirring occasionally, until soft, about 5 minutes.
• 3 Add tomatoes, bay leaf and red pepper flakes if using. Cover, reduce heat to low and let simmer 10 minutes.
• 4 Rinse and drain beans and add to tomato sauce. Cook another 15-20 minutes without cover, until thickened to a sauce consistency.
• 5 Taste with salt and pepper. Be careful with the salt, as the bacon is already salty.