Pasta With Three Beans And Bacon Recipes

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BEANS AND BACON MACARONI



Beans and Bacon Macaroni image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

8 ounces bacon
Kosher salt
8 ounces elbow macaroni
1 medium yellow onion, chopped
2 tablespoons chopped garlic
2 plum tomatoes, chopped
Two 15-ounce cans red beans, drained and rinsed
1 tablespoon chopped fresh parsley
Freshly ground black pepper

Steps:

  • Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
  • While the bacon is cooking, bring a large pot of water to a boil. Add a big pinch of salt and the macaroni and cook according to package instructions. Drain and set aside.
  • Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew. Stir in the macaroni. Taste and season with salt and pepper if needed. Serve warm.

PASTA WITH THREE BEANS AND BACON



Pasta with Three Beans and Bacon image

Categories     Bean     Cheese     Mushroom     Pasta     Tomato     Side     Sauté     Quick & Easy     Dinner     Bacon     Winter     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8 to 10 as a side dish

Number Of Ingredients 10

6 bacon slices, chopped
2 medium onions, chopped
1/2 pound mushrooms, sliced
1 1/2 tablespoons chopped garlic
1 tablespoon dried oregano
1 cup dry red wine
3 15- to 16-ounce cans of beans (preferably a variety, such as kidney, black and small white), drained
2 14 1/2-ounce cans of diced tomatoes in juice
12 ounces penne pasta, freshly cooked
2 cups grated Parmesan cheese

Steps:

  • Sauté chopped bacon in heavy large pot over medium-high heat until fat is rendered, about 5 minutes. Add onions, mushrooms, garlic and oregano and sauté until onions are soft, about 8 minutes. Add wine and bring to boil. Add beans and tomatoes with juices. Reduce heat to medium. Simmer until liquid thickens and flavors blend, stirring occasionally, about 25 minutes.
  • Mix in pasta and 3/4 cup cheese and simmer 2 minutes. Season to taste with salt and pepper.
  • Transfer pasta to large bowl. Serve, passing remaining cheese.

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