Ingredients

The following ingredients have 4 Servings
  • 8 slices bacon (chopped)
  • 4 cloves garlic (minced)
  • 1 ½ tablespoon basil (fresh, chopped)
  • 1 ½ tablespoon rosemary (fresh, chopped)
  • 3 tablespoon parsley (fresh, chopped)
  • ½ teaspoon red pepper flakes
  • 2 tablespoon red wine vinegar
  • 2½ cups chicken broth (low sodium)
  • 31 ounce white cannellini beans ((2 15.5 oz cans) drained and rinsed)
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)

Instruction

  • 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 ½ 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.