Author Notes
This bean recipe was born out of necessity. I was making a Sunday roast but we'd run out of potatoes. So, I grabbed these beans, spiced them up, and chucked them on the table and they were delicious. —Rach Kim
Ingredients
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15 ounces
can of cannellini beans
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2 ounces
salt pork, diced
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1/2
onion, diced
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2
cloves garlic, minced
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2
baby bell peppers, diced (or 1/2 regular bell pepper)
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1
bay leaf
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1/2 cup
chicken stock
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1/2 teaspoon
cayenne pepper
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1/2 teaspoon
paprika
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splash
heavy cream
Directions
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Rinse and drain the beans.
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Add salt pork to a cold pan and place over medium heat. Render the fan and allow the pork to crisp up.
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Add in diced onion, garlic, and bell peppers. Saute until soft and onions start to turn golden brown.
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Add in beans, stock, bay leaf, cayenne pepper, and paprika. Stir and then bring to a simmer. Let the beans simmer for 20 minutes until the stock reduces and thickens.
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Just before serving, stir in a splash of cream for richness.
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