Speedy Bacon and Three-Bean Skillet Stew Recipe
The bacon gives this quick dish a long-simmered flavor, says chef Carla Hall, but she doesn’t crisp it: When it’s cooked just to a golden soft consistency its salty goodness will soak into the creamy beans.
Serve it plain with corn bread; here, it is pictured with a gremolata-type accompaniment.
The stew can be refrigerated for up to 1 week; reheat with a bit of water to loosen it up.
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Ingredients
measuring cupServings: 6
Directions
Step 1
Heat the oil in a large, deep skillet over medium-high heat. Once the oil shimmers, stir in the onion and 1 teaspoon of the salt. Cook for 2 to 3 minutes, until softened, then push the onion to one side of the pan.
Step 2
Scatter the bacon pieces on the other side; cook for about 5 minutes, until golden but not crisped. On the bacon side, stir in the garlic, chile pepper and the remaining 1/2 teaspoon salt. Cook for about 1 minute, then add the beans and broth. Once the mixture begins to bubble at the edges, reduce the heat to medium and cook for about 5 minutes, so everything’s heated through.
Step 3
Serve hot.
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Nutritional Facts
Per serving (stew only)
Calories
270
Fat
11 g
Saturated Fat
3 g
Carbohydrates
30 g
Sodium
630 mg
Cholesterol
10 mg
Protein
11 g
Fiber
7 g
Sugar
1 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Carla Hall’s Soul Food: Everyday and Celebration” (Harper Wave, 2018).
Tested by Helen Horton.
Published October 11, 2018
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