Rustic Bean Stew with Bacon and Caramelized Onion

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 300.9
  • Total Fat: 6.0 g
  • Cholesterol: 8.1 mg
  • Sodium: 1,583.3 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 17.1 g
  • Protein: 17.3 g

View full nutritional breakdown of Rustic Bean Stew with Bacon and Caramelized Onion calories by ingredient
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From The Improvisational Cook From The Improvisational Cook
Number of Servings: 4


    -4 ounce thick sliced bacon
    -1 pound yellow onion, sliced .125 inches thick
    -Kosher salt
    -4 cups cooked, drained, darkish beans, such as borlotti, small red beans, or Roman beans, or black-eyed peas (or three cans beans, drained, rinsed well and drained again)
    -2 bay leaves
    -1.5 cups low sodium chicken broth
    -1 tbs. balsamic vinegar
    - 1 tsp sugar
    - freshly ground pepper


serves 4
Place the bacon in a large (12 inch) heavy skillet. Cover and cook over moderate heat until fat has melted out of the bacon and the pieces are crisp and brown, about seven minutes. With a slotted spoon, remove the bacon from the pan and reserve. Pour off all but about 1 tablespoon of the fat.

Return the pan to the heat and add the onions; toss to coat. Cover and cook until the onions are wilted and have released their juices, about 5 minutes. Uncover, add about .5 teaspoon salt, aand saute until the onions are golden brown, about 20 minutes longer. Remove half the onions to a plate and reserve.

Add the beans to the pan, along with the reserved bacon, the bay leaves, chicken broth, balsamic vinegar and sugar. Bring to a simmer, reduce the heat to low, and cook, stirring frequently, until the liquid has reduced considerably and the mixture has a stewlike consistency, about 20 minutes. Adjust the seasoning, peppering generously.

Spoon the beans into four shallow soup bowls. Top each serving with some of the reserved onions.

Number of Servings: 4

Recipe submitted by SparkPeople user AER1977.

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