Smoky Bacon and White Bean Skillet

• 12 ounces thick-cut bacon, diced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 15-ounce can white beans, drained and rinsed
• 1 14-ounce can diced tomatoes
• 1 cup chicken broth
• 1/2 cup water
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 In a large skillet, cook bacon over medium heat until crispy.
2. 2 Remove bacon with a slotted spoon and set aside, leaving drippings in the skillet.
3. 3 Add onion to the skillet and sauté until softened.
4. 4 Stir in garlic, smoked paprika, and cumin, cooking for another minute.
5. 5 Add beans, diced tomatoes, chicken broth, and water. Bring to a simmer.
6. 6 Reduce heat and let cook for 15 minutes, stirring occasionally.
7. 7 Season with salt and pepper to taste.
8. 8 Stir in cooked bacon and chopped parsley.
9. 9 Serve hot.

Equipment

• Large skillet

Variations

• Add sautéed greens like kale or spinach.
• Incorporate diced bell peppers for extra color and crunch.

Substitutions

• Use turkey bacon for a leaner option.
• Substitute vegetable broth for a vegetarian version.

Pairings

• A glass of robust red wine.
• Perfect with a side of coleslaw.

Nutrition

Tips

• For a smoky kick, add a dash of hot sauce.
• Top with shredded cheese or a fried egg for extra indulgence.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread or cornbread.
• Pairs well with a fresh green salad.

FAQ