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Warm Cannellini Bean & Bacon Salad

My husband and son like all kinds of bean dishes. For a change of pace, I whipped up a new creation for Sunday dinner. Feel free to replace the peppered bacon with the regular kind.—Lou Suriano, Twinsburg, Ohio
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 4 thick-sliced peppered bacon strips, chopped
  • 1/4 cup chopped onion
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon onion powder
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Directions

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
  • Add onion to drippings; cook and stir over medium heat 2-3 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through. Stir in bacon. Serve warm.

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