i want to make the recipe without bacon but i want it to have a complex flavor. any suggestions?

Pasta e Fagioli
Recipe question for: Pasta e Fagioli


Lambs' E. December 29, 2011
Smoked paprika is a brilliant addition for a greater depth of flavor, without adding bacon or other smoked meats.
RobertaJ December 29, 2011
Smoked salt ! It gives a nice, smoky earthiness to beans and such. I used some in red beans and rice a while back, and was very impressed. Use a light hand, though. It is VERY potent.
pickles27 December 28, 2011
Smoked turkey (whichever parts you choose), is a great option. I don't eat pork, and I have been using smoked turkey for years.
vvvanessa November 11, 2011
i found smoked turkey parts (necks, backs, wings, butts) in my grocery store and used them recently to make collard greens for someone who doesn't eat pork, which i normally use. they worked great!
hardlikearmour November 11, 2011
Bragg's liquid aminos or a couple of drops of liquid smoke (it's not weird - it's literally liquid smoke) can add complexity. Use mushroom stock instead of veggie broth, as it has a "meatier" flavor.
caterfran November 11, 2011
I'm adding to the fennel seeds: blend the seeds in a grinder with kosher salt, chipoltle peppers, sage. We all have lots of sage to harvest from the garden now and that's the essence of sausage.
inpatskitchen November 11, 2011
I find that fennel seed gives a "meaty" taste to vegetarian recipes.
sexyLAMBCHOPx November 11, 2011
I agree with AJ, anchovies whole or paste will give off a nutty, non fishy complex taste.

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Helen's A. November 11, 2011
How about a bit of smoked paprika? Add a pinch or two at a time & keep tasting...
AntoniaJames November 11, 2011
An anchovy or two, added and smushed with the back of a spoon, added after the onions have softened a bit + a couple tablespoons of red wine + a teaspoon of molasses. Consider re-hydating a few porcini as well, which you chop fine and add, with the cooking liquid, strained. ;o)
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