Beans with tomatoes and bacon
2 servings
15 minutes
Beans with tomatoes and bacon is a simple yet flavorful dish that combines the juiciness of white beans, the acidity of tomatoes, and the aromatic hint of crispy bacon. It originated as a cozy home-cooked meal popular in European cuisines where simple ingredients transform into rich dishes with deep flavors. The light acidity of wine vinegar and the softness of olive oil create balance, while basil adds fresh herbal notes. It's an ideal option for a hearty dinner or a side dish to meat. It can be served alone or with crusty bread to highlight the full range of flavors. This dish is perfect for cold evenings when you want to warm up with something simple and comforting.
1
Cut the bacon (or smoked brisket) into strips and fry for one minute without oil.
- Bacon: 100 g
2
Add a couple of finely chopped tomatoes to the pan with the bacon (in winter, you can substitute with crushed tomatoes, as greenhouse tomatoes won't provide enough color), and sauté for two to three minutes.
- Tomatoes: 2 pieces
- Tomatoes: 2 pieces
3
Pour the beans (white beans in their own juice) along with the juice from the can into the pan and let it simmer for a couple of minutes.
- Canned white beans: 1 jar
4
Fry and add a spoon of wine (or apple) vinegar and two tablespoons of olive oil, mix well and let all components simmer for 1-2 minutes.
- Wine vinegar: 1 tablespoon
- Olive oil: 2 tablespoons
5
Optionally, sprinkle with basil at the end.
- Basil: 1 teaspoon
6
It can be served.