Pasta with Beans, Brussels Sprouts, and Bacon

beans, bacon, and pastaWhat’s not better with a little bacon? That’s our new family motto. We have been indulging in a weekly ration of bacon from the Hitchcock deli. It’s an inexpensive addiction that makes breakfast, lunch, or dinner a whole lot better. Hitchcock has a great selection of meats in their case and is one place in Winslow where you can pick up local eggs if you’re in need and doing errands in town.

In the interest of making less kitchen waste (and for the sake of our pipes), we save fat left over from cooking bacon in a jar in the fridge. Using a little for cooking is not so radical – one of those lost cooking practices that should not be ignored for it is sheer deliciousness. (And hey, if you’re dairy free, it’s a good way to add a little yum without butter, right?)

Serves 2-3

about 5 oz dried pastaphoto
3 strips bacon
1 15 oz. can Great Northern beans (or any white bean)
1 pound brussels sprouts
1 tbls. bacon fat
pinch of red pepper flakes
4 sprigs thyme
1/2 tbls. dried marjoram
1/2 tsp. dried rosemary
squeeze of lemon
salt and pepper

  1. Clean and cut the sprouts into thirds with a sharp paring knife.  (Cut from top to bottom. Core and stem is in the middle third.)
  2. Drain and rinse beans.
  3. Chop the bacon into 1/4 inch squares. Crisp the bacon over medium in a large cast iron skillet.
  4. At the same time, bring your pasta water to a boil in a large pot. (Observe the cooking time of your selected pasta and cook accordingly.)
  5. Remove the bacon to a towel. Reserve the bacon fat that is in the pan. Add sprouts to this pan. Sprinkle with salt. Stir to be sure they are coated on both sides and then turn burner down to medium low. Cover with lid for 8 minutes.
  6. Transfer sprouts to a warm bowl to hold.
  7. Add 1 additional tablespoon of bacon fat to skillet. Add beans, red pepper flakes, herbs, a generous amount of salt, and pepper. Give the beans a stir. Let them cook and sizzle while you go drain your pasta.
  8. Add pasta and sprouts to the skillet
    with the beans. Stir. Sprinkle bacon on top. Stir once. Add a little squeeze of lemon. Stir and put on plates. Top with Parmesan, if desired.

Notes to those of you who are just learning to cook. This dinner began without a recipe. Just knowing that bacon and thyme go well with white beans, was the beginning of another improvisational pasta dish. Red pepper flakes add a little dimension and a squeeze of lemon brightens it up. For another simple brussels sprout recipe, try this.

Advertisements

One thought on “Pasta with Beans, Brussels Sprouts, and Bacon

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s