Recipe: $2.75 | Per Serving: $0.46 | Yield: 6
This is kind of a throwback to the old school escarole and beans, but I’ve made the greens optional (add this kale!), and included bacon because I’m getting adventurous in the kitchen (read: Trader Joe’s Uncured Bacon). Either way, these beans were a HUGE hit. They’re rich, and a little out of season (probably more of a winter dish), but perfect for us since we’re experiencing the rainiest spring in Baltimore history. Seriously.
Okay, I’m probably being dramatic. I have no idea about the history of rain in Baltimore, but we moved here about 5 weeks ago, and it’s basically been raining ever since. And it’s been all the different kinds of rain. Sometimes it’s a deluge, sometimes it’s like walking through a mister at an amusement park in the summer. Either way, we’re pretty much always wet.
Which is why I feel like it’s totally acceptable to post this rich & creamy white bean & bacon recipe at the end of May. (It’s like the weather forgot all about the May flowers.) It is perfect comfort food for trying to not be angry at mother nature. We kicked off May with a lot of green smoothies and salads, but they were just too cold for what the weather was throwing, and not at all comforting. Creamy Italian White Beans to the rescue!
This dish is super flavorful, and if you’ve got cooked beans (or canned beans), you can pull this together in less than 30 minutes. And if you’re not in the mood for caramelized onions & kale, I recommend tossing in 4-6 cups of chopped kale at the end and just cooking another 5 minutes or until wilted. Do it!Print
- 2 slices thick cut bacon, chopped
- 4 cloves garlic
- 1 cup chicken or vegetable stock
- 2.5 cups cooked white beans
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 teaspoon balsamic vinegar
- 1/4 cup shredded Parmesan cheese
- pepper to taste
- Roughly chop the bacon, and cook until slightly crispy and fragrant. Add the garlic and sauté another 30 seconds, stirring as needed.
- Add the stock/broth, white beans, salt, and Italian seasoning. Bring to a boil and simmer for about 15-20 minutes, or until it begins to thicken. Using a fork or potato masher, mash about 1/4 of the beans. Stir in the Parmesan and the balsamic vinegar and top with black pepper to taste. Adjust seasonings as necessary and serve.
- Serve with Caramelized Onions & Kale!
If you make your beans from scratch, they’ll only cost you about 75 cents – $1.
For a complete meal: stir in 4-6 cups of chopped kale at the end and cook another 5 minutes, or until wilted. Or serve with Caramelized Onions & Kale!