White Beans with Lemon, Roasted Peppers, and Smoky Bacon

Side Dish

Recipe courtesy of Susan Ford, Publisher Louisiana Kitchen & Culture

Serves 6

  • 1 lemon
  • 4 slices thick-cut bacon cut crosswise into 1/2" strips
  • 1/4 teaspoon red pepper flakes, or to taste
  • 2 teaspoons chopped fresh rosemary
  • 2 cloves garlic, minced
  • 2 15-oz cans white beans, drained and rinsed
  • 1 cup chicken broth (low or no sodium)
  • 2 roasted red peppers, diced (jarred is fine)
  • 1 tablespoon olive oil
  • Salt and pepper to taste


White Beans with Lemon, Roasted Peppers, and Bacon

White beans with Lemon

Click image to enlarge


Scrub lemon thoroughly. Zest the entire lemon into a small bowl; juice the lemon into another small bowl.

Place a heavy medium sized saucepan over medium heat. Add the bacon to the pan and cook, stirring occasionally, until browned and fat renders. Remove to a plate and reserve.

Take the pan off the heat and add the red pepper flakes and rosemary; stir until fragrant. Add the garlic and stir to combine. Return the pan to the stove, add the beans, broth, roasted peppers, and lemon zest. Bring to a simmer and cook, stirring occasionally, until the broth thickens and flavors combine; about 15 minutes. Add half the lemon juice and black pepper to taste; stir to combine and taste, adding more lemon juice and salt, if necessary. Drizzle the olive oil over the beans and top with reserved bacon.

Serve at once.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive