Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

Combine these beans with Field Salad With Citrus Vinaigrette and Sugared Pecans on a tortilla for a lighter, vegetable-based wrap. For a completely vegetarian version, substitute 2 teaspoons olive oil for the bacon and drippings.

Recipe by Cooking Light June 1999

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Recipe Summary

Yield:
7 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon bacon drippings in pan; crumble bacon. Add onion and rosemary to bacon drippings in pan; sauté 2 minutes. Reduce heat to medium-low. Add beans, wine, water, rind, and pepper; simmer 30 minutes or until thick. Stir in crumbled bacon and parsley.

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Nutrition Facts

157 calories; calories from fat 19%; fat 3.3g; saturated fat 0.7g; mono fat 1.1g; poly fat 1.1g; protein 7.8g; carbohydrates 25.4g; fiber 3.6g; cholesterol 1mg; iron 2.8mg; sodium 183mg; calcium 57mg.
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