CREAMY BACON BUTTER BEANS
One large skillet, a couple of pantry staples, and a package of bacon, and you’ve got yourself a quick, crave-worthy side dish.
Servings: 4
Ingredients
Butter Beans:
- 4 slices bacon, cut into ½-inch pieces
- ½ large sweet onion, diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves
- ¾ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- ½ cup coconut cream
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon fresh cracked pepper
- (1) 14.5 ounce can crushed tomatoes
- (2) 15 ounce cans butter beans (or substitute another white bean)
For Serving:
- Chopped fresh parsley
- Toasted gluten-free or sourdough bread
Instructions
- Heat a large skillet over medium-low heat. Add the bacon and cook until crispy, stirring often. Remove from the pan and set aside. Discard all but 1 to 2 tablespoons of the bacon grease.
- Add the onion to the pan with the bacon grease and cook for 3 to 4 minutes until softened and translucent. Add the garlic and cook for another minute until fragrant.
- Add the tomato paste to the skillet, stirring to incorporate it into the onions and garlic, and allow to cook for another minute.
- Add the seasoning, crushed tomatoes, and coconut cream, and simmer for 2 to 3 minutes.
- Add the undrained beans, bring to a simmer, and simmer for 10 minutes, stirring occasionally.
- Remove from the heat, stir in the crispy bacon pieces, garnish with fresh parsley, and serve on toasted bread or devour with a spoon. Enjoy!
Notes
To make this a complete meal, I’d pair this recipe with my “Lazy Girl” Chicken Thighs and either my Avocado Tomato Herb Salad or my Honey Dijon Brussels Sprouts.
Nutrition
Calories: 220kcal | Carbohydrates: 9g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 539mg | Potassium: 339mg | Fiber: 2g | Sugar: 4g | Vitamin A: 284IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 2mg