Rating: 3.5 stars
300 Ratings
  • 5 star values: 103
  • 4 star values: 49
  • 3 star values: 45
  • 2 star values: 51
  • 1 star values: 52
Cynthia Nicholson


Credit: Antonis Achilleos

Recipe Summary

10 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • In a large saucepan over medium heat, cook the bacon until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.

  • Return the saucepan to medium heat, add the carrot to the pan drippings, and cook for 5 minutes.

  • Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.

  • Add the beans and 2 cups water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes.

  • Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.

  • Stir in the parsley, 1 ¼ teaspoons salt, ½ teaspoon pepper, and bacon.

Nutrition Facts

197 calories; fat 5g; saturated fat 2g; cholesterol 9mg; sodium 1199mg; protein 11g; carbohydrates 26g; sugars 3g; fiber 9g; iron 2mg; calcium 76mg.