Bacon, Beans, and Tomato Rice Bowl
Ingredients
- 6 slices bacon diced
- 1 onion diced
- 1 stalk celery diced
- 1 tablespoon garlic chopped
- 14-1/2 ounce can diced tomatoes
- 2 cans 15-1/2 ounces each cannellini beans, undrained
- Hot pepper sauce and red pepper flakes to taste
- ⅛ teaspoon Italian seasoning
- 2 to 3 tablespoons butter
- Salt and pepper to taste
- Cooked rice
Instructions
- In a large skillet over medium heat, cook diced bacon until crisp.
- Remove bacon to a plate and keep warm, leaving the drippings in the pan.
- Sauté diced onion and celery in the bacon drippings until translucent.
- Stir in chopped garlic and cook for 2 to 3 minutes.
- Add diced tomatoes with their juice to the onion mixture; bring to a simmer, stirring occasionally.
- Stir in undrained cannellini beans and return to a simmer.
- Add the reserved bacon and remaining ingredients (except rice) to the skillet; heat through.
- Adjust the seasoning with salt, pepper, hot pepper sauce, and red pepper flakes to taste.
Notes / Tips / Wine Advice:
To serve, spoon the flavorful mixture over cooked rice.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 34 g | Protein: 11 g | Fat: 16 g | Fiber: 7 g | Sugar: 3 g
