Best Pasta With Three Beans And Bacon Recipes

Pantry Pasta image

Provided by Geoffrey Zakarian

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt
3 tablespoons extra-virgin olive oil
4 strips bacon, chopped
1 pinch crushed red pepper flakes
1 clove garlic, thinly sliced
1 shallot, thinly sliced
One 15-ounce can cannellini beans, drained and rinsed
One 14-ounce can artichokes hearts, drained and thinly sliced
Freshly ground black pepper
1 pound orecchiette
1/3 cup freshly grated Parmesan cheese
2 tablespoons butter
3 tablespoon chopped fresh parsley

Steps:

Bring a large pot of salted water to a boil.
In a large saute pan over medium heat, heat 1 tablespoon olive oil. Add the bacon and cook until it just starts to get a little crispy, about 5 minutes. Add the crushed red pepper, garlic and shallot and cook, stirring, until tender, 3 to 5 minutes. Add the beans and artichokes to the pan and cook for another 2 minutes. Season with salt and pepper.
Meanwhile, cook the orecchiette in the boiling water for the amount of time specified on the box, minus 2 minutes. Reserve 3/4 cup of the pasta water, then drain the pasta.
Add the pasta to the pan with the artichokes and beans and toss over medium heat. Add the pasta water and continue to cook until the pasta achieves an al dente texture and the sauce is coating the pasta. Remove from the heat and add half of the Parmesan. Mix in the butter and half of the parsley. Season with more salt and pepper. Transfer to large serving bowl and garnish with the remaining Parmesan, parsley and 2 tablespoons olive oil.

Beans and Bacon Macaroni image

Provided by Sandra Lee

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

8 ounces bacon
Kosher salt
8 ounces elbow macaroni
1 medium yellow onion, chopped
2 tablespoons chopped garlic
2 plum tomatoes, chopped
Two 15-ounce cans red beans, drained and rinsed
1 tablespoon chopped fresh parsley
Freshly ground black pepper

Steps:

Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
While the bacon is cooking, bring a large pot of water to a boil. Add a big pinch of salt and the macaroni and cook according to package instructions. Drain and set aside.
Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew. Stir in the macaroni. Taste and season with salt and pepper if needed. Serve warm.

Pasta with Three Beans and Bacon image

Yield Serves 8 to 10 as a side dish

Number Of Ingredients 10

6 bacon slices, chopped
2 medium onions, chopped
1/2 pound mushrooms, sliced
1 1/2 tablespoons chopped garlic
1 tablespoon dried oregano
1 cup dry red wine
3 15- to 16-ounce cans of beans (preferably a variety, such as kidney, black and small white), drained
2 14 1/2-ounce cans of diced tomatoes in juice
12 ounces penne pasta, freshly cooked
2 cups grated Parmesan cheese

Steps:

Sauté chopped bacon in heavy large pot over medium-high heat until fat is rendered, about 5 minutes. Add onions, mushrooms, garlic and oregano and sauté until onions are soft, about 8 minutes. Add wine and bring to boil. Add beans and tomatoes with juices. Reduce heat to medium. Simmer until liquid thickens and flavors blend, stirring occasionally, about 25 minutes.
Mix in pasta and 3/4 cup cheese and simmer 2 minutes. Season to taste with salt and pepper.
Transfer pasta to large bowl. Serve, passing remaining cheese.