Ingredients
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1 1/2 ounces bacon, in 1/8 inch dice (2 slices)
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1/2 tablespoon olive oil
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3/4 cup onion, minced (1 medium)
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1/3 cup celery, minced (1 medium stalk)
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1 (14 ounce) can diced tomatoes
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3/4 teaspoon fresh rosemary, minced (sub with 1/4 t dried)
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1 tablespoon fresh parsley, chopped
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1 bay leaf
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1 (14 ounce) can kidney beans
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1/4 teaspoon salt
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1 pinch pepper
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1/4 teaspoon red pepper flakes
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1/3 cup carrot, minced (1 medium)
Instructions
- Cook bacon in oil over medium high heat until transparent, 1-2 minutes.
- Reduce heat to medium. Add onion, carrots, celery, parsley and rosemary and cook, stirring occasionally, until soft, about 5 minutes.
- Add tomatoes, bay leaf and red pepper flakes if using. Cover, reduce heat to low and let simmer 10 minutes.
- Rinse and drain beans and add to tomato sauce. Cook another 15-20 minutes without cover, until thickened to a sauce consistency.
- Taste with salt and pepper. Be careful with the salt, as the bacon is already salty.