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Beans and Bacon Macaroni

beans, bacon, macaroni, onion, garlic, parsley

Beans and Bacon Macaroni -


8 ounces bacon
Kosher salt
8 ounces elbow macaroni
1 medium yellow onion, chopped
2 tablespoons chopped garlic
2 plum tomatoes, chopped
Two 15-ounce cans red beans, drained and rinsed
1 tablespoon chopped fresh parsley
Freshly ground black pepper


Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
While the bacon is cooking, bring a large pot of water to a boil. Add a big pinch of salt and the macaroni and cook according to package instructions. Drain and set aside.
Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew. Stir in the macaroni. Taste and season with salt and pepper if needed. Serve warm.

Read the full directions on Food Network


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