Posted in Side Dish

Side Dish ‘n’ Saturdays: Italian Style Kidney Beans

Italian Style Kidney Beans


Serves 6

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.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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