- 6
Ingredients
- Beans and Bacon:
- 1 large onion, finely chopped
- 1 large garlic clove, minced
- 2 tsp. olive oil
- 3/4 cup defatted beef broth or bouillon, divided
- 1 15-oz. can tomato sauce
- 2 1/2 cups cooked Great Northern beans or 1 19-oz. can white kidney beans, well drained
- 1/2 large green bell pepper, seeded and diced
- 1/2 large red bell pepper, seeded and diced
- 1 tsp. dried thyme leaves
- 1/2 tsp. dried basil leaves
- 1/4 tsp. dry mustard
- 1 bay leaf
- 1/4 tsp. black pepper, or to taste
- 6 ozs. Canadian bacon, trimmed of all fat and cut into narrow strips
- 1/4 cup non-fat ricotta cheese
- Pasta:
- 1 1/2 cups medium-sized pasta, such as cut fusilli
Preparation
Step 1
Beans and Bacon:
In Dutch oven or other large, heavy pot, combine onion and garlic with oil and 2 Tbsp. broth. Cook, stirring, over medium heat, about 5 to 6 minutes or until onion is tender. If liquid begins to evaporate, add a bit more broth.
Add tomato sauce, remaining broth, beans, green pepper, red pepper, thyme, basil, mustard, bay leaf and black pepper. Stir to mix well. Bring to a boil. Reduce heat, cover and simmer 10 minutes.
Add bacon and simmer an additional 15 minutes or until flavors are well blended. Remove bean mixture from heat. Remove bay leaf and discard. Stir in ricotta.
Pasta: Cook according to package directions. Serve individual portions of bean and bacon mixture over pasta.
Per serving: 255 calories, 4.3g fat, 15mg cholesterol, 787mg sodium, 17g protein, 39g carb