- 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
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.