Quick Italian Beans With Bacon

Recipe Ingredients

4		Uncooked bacon - chopped
1 cup	62g / 2.2oz	Onion - chopped
2		Garlic - finely chopped
1		Escarole - (about 1 pound), coarsely chopped
4 cups	948ml	Chicken broth
1 cup	62g / 2.2oz	Canned crushed tomatoes
2		-- (15 1/4 oz ea) kidney beans, drained, rinsed
1		-- (19 ounces) garbanzo beans, drained, rinsed
1/4 teaspoon	1.3ml	Pepper
1		-- (19 oz) cannelloni beans, undrained
2 tablespoons	30ml	Parmesan cheese - grated

Recipe Instructions

Makes 6 servings at $1.24 each. Prep: 10 minutes. Cook: 25 minutes.

Other canned beans such as navy or lima may be substituted for the white kidney beans in this recipe.

1. Cook bacon in large saucepan until lightly browned, for about 5 minutes. Add onion and garlic cook until tender, about 5 minutes longer. Stir in escarole; cook just until escarole wilts. Add broth, tomatoes, kidney beans, garbanzo beans and pepper. Cover; simmer 10 minutes or until escarole is tender

2. Meanwhile, place half the white kidney beans with liquid in small bowl. Mash beans with fork until smooth. Stir into simmering stew with remaining whole white kidney beans. Heat through. Ladle into bowls. Sprinkle with Parmesan.

Source:
Family Circle Magazine 2/20/96

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