Black Beans With Rosemary And Feta – a delicious recipe with black beans, chicken stock, water, onion, bacon, bacon rind strips. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Soak the beans in a large bowl of water overnight. You want to make sure the bowl is at least twice the volume of your dry beans as they will definitely expand.
2
Slice the strips of bacon (if you're using them) into pieces. Cook in a large soup pot over medium heat until nearly crispy and until the fat has rendered in the pan. Do not discard the fat.
3
Dice the onions and add them to the pot, coating with the rendered bacon fat. Cook for 5 minutes.
4
Drain the beans and add to the pot, stirring to coat.
5
Add the broth, water, bacon rind (if using) and rosemary.
6
Simmer for 2 hours, stirring occasionally. Taste the beans before turning off the heat to make sure that they meet your required level of doneness. My beans were just a tad al dente, but when I reheated them for lunches over the next few days, they cooked all the way to soft. Remove the bacon rind and discard.
7
Serve, topped with feta cheese. If you've left out the bacon and bacon rind, season with some smoked sea salt.
973
kcal
Calories
42
g
Fat
35
g
Carbs
113
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups black beans, 4 cups chicken stock, 2 cups water, 1 onion small, and more.
Yes, Black Beans With Rosemary And Feta falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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