Difficulty: Easy
- Servings: 4 servings
- Nutritional Information Per Serving (1 of 4 servings): Calories 723, Total Fat 24 g, Saturated Fat 8 g, Carbohydrates 94 g, Dietary Fiber 15 g, Sugar 12 g, Protein 33 g, Cholesterol 37 mg, Sodium 925 mg
- Total Time: 25 minutes
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
Ingredients
- 8 ounces bacon
- Kosher salt
- 8 ounces elbow macaroni
- 1 medium yellow onion, diced
- 2 tablespoons minced garlic
- 2 plum tomatoes, diced
- Two 15-ounce cans of red beans, drained and rinsed
- 1 tablespoon freshly chopped parsley
- Freshly ground black pepper
Directions
- Cook the bacon in a large skillet in batches until crispy. Drain on paper towels, then chop into about 1/2-inch pieces.
- While the bacon cooks, bring a large pot of water to a boil. Add a generous pinch of salt and cook the macaroni according to package directions. Drain and set aside.
- Reserve 1 tablespoon of bacon fat in the skillet and discard the rest. Heat the fat over medium, add the diced onion and saut until tender, about 5 minutes. Add the garlic and saut about 1 minute, taking care not to burn it.
- Stir in the diced tomatoes and red beans and cook until heated through, about 2 minutes. Mix in the chopped bacon and parsley.
- Reserve 1 1/2 cups of this mixture for the "Round 2 Recipe: French Bean Stew." Stir the macaroni into the skillet, taste, and adjust seasoning with kosher salt and freshly ground black pepper as needed. Serve hot.
Recipe copyright Sandra Lee, 2011
