Smoky Bacon and Cranberry Bean Stew

Name: Smoky Bacon and Cranberry Bean Stew
Total time: 45 min
Ingredients: 5 mL olive oil; 4 slices bacon, roughly chopped; 5 mL bacon drippings; 60 mL minced shallots; salt to taste; 4 cloves garlic, crushed; 240 mL shelled cranberry beans; 480 mL chicken broth, or as needed; ground black pepper to taste; 10 mL chopped fresh rosemary; 10 mL lemon zest; 30 mL lemon juice; 1 pinch cayenne pepper, or to taste; 10 mL extra-virgin olive oil; 5 mL hot chile paste (such as sambal oelek); 15 mL chopped fresh herbs (Italian parsley, chervil, or oregano)

Indulge in the rich and smoky flavors of this slow-cooked cranberry bean stew, enhanced with bacon, lemon, rosemary, and garlic for a hearty and satisfying dish.

45 min

easy

273kcal

calories

34g

carbohydrates

11mg

cholesterol

fat

13g

fiber

15g

protein

saturated fat

226mg

sodium

sugar

unsaturated fat

Dinner Side Dish American

Ingredients

5 mL olive oil

4 slices bacon, roughly chopped

5 mL bacon drippings

60 mL minced shallots

salt to taste

4 cloves garlic, crushed

240 mL shelled cranberry beans

480 mL chicken broth, or as needed

ground black pepper to taste

10 mL chopped fresh rosemary

10 mL lemon zest

30 mL lemon juice

1 pinch cayenne pepper, or to taste

10 mL extra-virgin olive oil

5 mL hot chile paste (such as sambal oelek)

15 mL chopped fresh herbs (Italian parsley, chervil, or oregano)

Directions

Step 1

In a large skillet over medium heat, cook and stir olive oil and bacon until the bacon is fully cooked and begins to crisp, about 8 to 10 minutes. Drain off excess grease, leaving a teaspoon in the pan.

Step 2

Stir in shallots and salt into the cooked bacon; cook and stir over medium heat for 2 to 3 minutes. Add garlic and cook for 1 minute. Stir in beans, chicken broth, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer until beans begin to swell, about 20 to 25 minutes.

Step 3

Uncover and continue cooking the bean and bacon mixture until the liquid reduces and the beans are tender, for an additional 5 to 10 minutes. Add rosemary, lemon zest, lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.