Italian Style Kidney Beans
3 ounces bacon, in 1/8 inch dice (4 slices)
1 tablespoon olive oil
2 medium onion, minced
2 medium carrot, minced
2 medium celery, minced
2 (14 ounce) cans diced tomatoes
1 1/2 teaspoon fresh rosemary, minced ( sub with 1/2 t dried)
2 tablespoon fresh parsley, chopped
2 bay leaf
2 (14 ounce) cans kidney beans
1/2 teaspoon salt
2 pinch pepper
1/4 teaspoon red pepper flakes (optional)
Prep Day: 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.
Serve Day: Can be put in a freezer bag and frozen. Thaw. Reheat till hot. I usually serve them with polenta and a green salad, but it is good over brown rice or with crusty bread, too.