Beans and Bacon Macaroni
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 737
- Total Fat
- 26
- Saturated Fat
- 8
- Carbohydrates
- 95
- Dietary Fiber
- 15
- Sugar
- 12
- Protein
- 33
- Cholesterol
- 37
- Sodium
- 909
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
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
Directions
- 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.