Four Bean and Bacon Meal
Hearty, smoky, and bursting with flavor, the Four Bean and Bacon Meal is the ultimate one-pot comfort dish perfect for family dinners or casual get-togethers. This recipe combines the rich, savory essence of crispy bacon with a medley of four protein-packed beans—kidney beans, black beans, cannellini beans, and chickpeas—all simmered in a tangy tomato-based sauce infused with smoked paprika and a touch of brown sugar. Sautéed onions and garlic bring an aromatic depth, while a splash of apple cider vinegar adds just the right zing to balance the flavors. Ready in just 45 minutes, this versatile dish can be served on its own, over steamed rice, or alongside crusty bread to soak up every delicious bite. Perfect for meal prep or feeding a crowd, it's a wholesome, satisfying choice packed with bold flavors and hearty textures!
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Recipe Information
Ingredients
- 6 slices bacon
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 1 15-ounce can, drained and rinsed canned kidney beans
- 1 15-ounce can, drained and rinsed canned black beans
- 1 15-ounce can, drained and rinsed canned cannellini beans
- 1 15-ounce can, drained and rinsed canned garbanzo beans (chickpeas)
- 1 15-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil (optional, if needed)
Instructions
Place a large skillet or Dutch oven over medium heat. Add the bacon slices and cook until crispy, about 6-8 minutes. Remove the bacon and set aside on a plate lined with paper towels. Once cooled, crumble the bacon.
In the same skillet, add the diced onion and garlic to the rendered bacon fat. Sauté over medium heat until the onion becomes translucent and fragrant, about 4-5 minutes. If there isn’t enough rendered fat, add 1 tablespoon of olive oil.
Stir in the smoked paprika, dried oregano, salt, and black pepper and cook for 1 minute to toast the spices.
Add the drained and rinsed kidney beans, black beans, cannellini beans, garbanzo beans, diced tomatoes (with their juice), and tomato paste to the skillet. Stir well to combine.
Pour in the chicken broth, brown sugar, and apple cider vinegar. Stir everything together and bring the mixture to a gentle simmer over medium-low heat.
Allow the dish to cook uncovered for 15-20 minutes, stirring occasionally, until the flavors meld together and the mixture thickens slightly.
Stir in the crumbled bacon just before serving, reserving a small handful for garnish if desired.
Taste and adjust seasoning as needed, adding more salt, pepper, or smoked paprika to your liking.
Serve hot in bowls. This dish pairs wonderfully with crusty bread or steamed rice.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 9.9 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 919 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
