Pumpkin With White Beans and Bacon

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Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 149 calories
    • 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

Ingredients

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