I was in the mood for beans. I didn’t want soup, I didn’t want to thaw some baked beans from the freezer, I wanted beans and bacon. I didn’t have a recipe in mind, I just had an idea. I wanted white beans, crispy bits of bacon, and cherry tomatoes that had been sautéed until they were lightly caramelized. This was a strong vision, complete with taste and scent!
I was on my own for dinner and I decided to make the vision real. I pulled out a large nonstick skillet, heated it on medium high and drizzled it with olive oil. I quickly chopped up some white onion and let it sauté for a few minutes while I chopped some bacon into small pieces. I added that to the pan as well.
While the bacon and onion made my kitchen smell very much like my vision had, I looked around for white beans. I had a can of cannellini beans and 2 cans of great northern beans. I pulled down a can of each. It’s not like beans have wildly differing tastes. These two would play well together. I drained the beans and rinsed them well. I didn’t want extra salt since the bacon was going to provide plenty of salt already. I also halved a large handful of cherry tomatoes.
I added the cherry tomatoes to the skillet first, to get some caramelization. I probably should have added them earlier as the onions were now quite browned. I love caramelized onions so that wasn’t a problem. I just didn’t want them to burn while the tomatoes got their turn. Note to self, start tomatoes before bacon is done next time.
I added a small sprinkling of garlic powder to the skillet and when the tomatoes were sautéed well I added the beans and stirred. I let them cook for 4-5 minutes to heat through. I also added about a tablespoon of dried parsley, totally forgetting I had a bunch of fresh parsley in the fridge. Did I ever say I was a pro? Sometimes I’m barely clinging to amateur!
I wanted a little more of an acid snap to the beans so I gave the skillet a couple of glugs of rice vinegar, stirred well and let the beans cook for another minute or two. They smelled so good I couldn’t wait! I taste tested and the beans were perfect without any additional salt. I added a little pepper and served myself up a bowl of bangin’ beans!
Oh my gosh they were the beans of my dreams! The bacon flavor mingling with the beans and onions made each mouthful a treat. I gobbled the bowl and was completely satisfied. I have no idea where the idea for this dish came from but it was totally tasty. Fairly fast and easy to make as well, with most of the ingredients usually on hand in my kitchen.
1/2 cup white onion; diced
drizzle of olive oil
1/2 package bacon; finely diced (I used a maple bacon, about 8 strips worth)
36 cherry tomatoes; halved
1/4 teaspoon garlic powder or 1/2 teaspoon minced garlic
2 cans white beans; drained and rinsed (I used a can of cannellini and a can of great northern beans)
2 tablespoons rice wine vinegar
black pepper to taste
In a large nonstick skillet over medium high heat drizzle some olive oil and sauté the onion for 3-4 minutes. Add bacon and continue cooking until bacon is fairly browned but not completely crispy. Add cherry tomatoes and continue frying until bacon is crispy and tomatoes are lightly browned.
Stir in garlic powder and beans, mixing well and continue cooking until beans are heated through. Add vinegar and cook for 2-3 more minutes. Taste test for seasoning, adding black pepper to taste.