Beans and Bacon - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 tablespoons olive oil
- 1 pound smoked bacon, cut into 1-inch pieces
- 2 large cloves garlic, smashed
- 3 stalks celery, with leaves, roughly chopped
- 1 medium white onion, halved and sliced
- One 15-ounce can crushed tomatoes
- Four 15-ounce cans cannellini beans, drained and rinsed
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, roughly chopped
- Kosher salt and freshly ground black pepper
- Freshly grated Pecorino cheese, for garnish
- Special equipment: a campfire; a large cast-iron pot
Instructions
- Heat the olive oil in a large cast-iron pot over a medium-high open flame. Add the bacon and cook, stirring often, until crispy, about 10 minutes. Add the garlic, celery and onion and cook, stirring occasionally, until softened, about 10 minutes.
- Stir in the tomatoes and bring the mixture to a boil. Add the cannellini beans and chicken broth, bring to a simmer, and cook, covered, stirring occasionally, for 20 minutes. Stir in the parsley and season with salt and pepper. Ladle the beans into bowls, garnish with Pecorino and serve.
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