Italian-Style Kidney Beans

5.0(8)

Can be well prepared ahead or frozen.I usually serve them with polenta and a green salad, but it is good over brown rice or with crusty bread, too.A savory dish, make it spicier by adding some red pepper flakes.

by Inge 1505·published 2005-06-21

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Beans

Servings

3 serving(s)

Total time

50 min

prep 20 min

Calories / serving

243 kcal

Ingredients (13)

serves

1 1/2 ounces bacon, in 1/8 inch dice (2 slices)bacon
1/2 tablespoon olive oilolive-oil
3/4 cup onion, minced (1 medium)onion
1/3 cup carrot, minced (1 medium)carrot
1/3 cup celery, minced (1 medium stalk)celery
1 (14 ounce) can diced tomatoestomato
3/4 teaspoon fresh rosemary, minced (sub with 1/4 t dried)rosemary
1 tablespoon fresh parsley, choppedparsley
1 bay leafbay-leaf
1 (14 ounce) can kidney beanskidney-beans
1/4 teaspoon saltsalt
1 pinch pepperpepper
1/4 teaspoon red pepper flakes (optional)

Instructions (5 steps)

01Cook bacon in oil over medium high heat until transparent, 1-2 minutes.
02Reduce heat to medium. Add onion, carrots, celery, parsley and rosemary and cook, stirring occasionally, until soft, about 5 minutes.
03

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Rich recipe — supports nutrition-aware planning.