Pumpkin With White Beans and Bacon

Pumpkin With White Beans and Bacon
Con Poulos
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Hands-On Time
25
minutes
Total Time
25
minutes
Serves 4

Ingredients

4
slices bacon
1
small sugar pumpkin (about 1 1/2 pounds)—peeled, seeded, and cut into 1-inch pieces
1
cup
low-sodium chicken broth
1
tablespoon
chopped fresh oregano leaves
kosher salt and black pepper
1
15.5-ounce can cannellini beans, rinsed
1
tablespoon
red wine vinegar

Directions

  1. Cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a plate with a slotted spoon; let cool, then break into pieces. Reserve the skillet.
  2. Add the pumpkin to the drippings in the skillet; cook, stirring occasionally, until browned, 5 to 7 minutes. Add the broth, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Cover and cook, stirring occasionally, until the pumpkin is tender, 6 to 8 minutes more. Add the beans and vinegar and heat through, 2 minutes. Top with the bacon.
Sue Li
October 2013

Nutritional Information

  • Per Serving
  • Calories 149
  • Fat 5 g
  • Sat Fat 2 g
  • Cholesterol 10 mg
  • Sodium 502 mg
  • Protein 7 g
  • Carbohydrate 19 g
  • Sugar 3 g
  • Fiber 3 g
  • Iron 2 mg
  • Calcium 59 mg
What does this mean? See Nutrition 101.

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