Recipe courtesy of Ree Drummond
Episode: Feeding 101
Save Recipe Print
Total:
10 hr
Active:
30 min
Yield:
8 servings
Level:
Easy
Total:
10 hr
Active:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.

Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.

While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.

Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.

Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.

When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Black Beans

Recipe courtesy of Ree Drummond

Refried Beans

Recipe courtesy of Ellie Krieger

Red Beans and Rice

Recipe courtesy of Robert Irvine

Perfect Pinto Beans

Recipe courtesy of Ree Drummond

Beef and Bean Burritos

Recipe courtesy of Ree Drummond

Black Bean Burgers

Recipe courtesy of Sandra Lee

Perfect Black Beans

Recipe courtesy of Melissa d'Arabian

Black Bean Soup

Recipe courtesy of Dave Lieberman

Black Bean and Kale Soup

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          Latest Stories