Bacon and Beans

Photo courtesy Jo Cooks.

Looking for a quick, nutritious, and filling side dish to go with that pot roast or roasted chicken? These smoky Great Northern beans will fit the bill! For a lighter meal, serve with a garden salad and crusty bread.

Bacon and Beans (from Jo Cooks)


3.75- to 4-Quart skillet or Dutch oven




8 slices bacon chopped

4 cloves garlic, minced

1 ½ Tbsp fresh basil, chopped

1 ½ Tbsp fresh rosemary, chopped

3 Tbsp fresh parsley, chopped

½ tsp red pepper flakes

2 Tbsp red wine vinegar

2½ cups chicken broth

4 1/2 cups Randall Great Northern Beans, drained

½ tsp salt or to taste

½ tsp black pepper or to taste



1. Add the chopped bacon to a large skillet or Dutch oven and cook over medium-high heat for about 3 minutes until bacon is crispy. 

2. Stir in the garlic, basil, rosemary, 2 tbsp of the chopped parsley and red pepper flakes. Cook for about 30 seconds until the garlic becomes aromatic.

3. Add the red wine vinegar and ½ cup of the chicken broth to the skillet and stir to deglaze the pan. All the brown bits should come clean from the bottom of the skillet.

4. Add the beans and the rest of the chicken broth. Season with salt and pepper. Ensure you have enough broth to barely cover the beans; add more if needed.

5. Turn the heat down to a simmer and cook the beans for about 15 to 20 minutes or until most of the liquid has cooked off. Taste for seasoning and adjust as necessary.

6. Garnish with remaining parsley and serve warm.


  1. Turkey bacon may be substituted for pork bacon
  2. Leftovers freeze well; store in an airtight container to prevent freezer burn