Smoky Bacon and White Bean Stew with Fire-Roasted Tomatoes

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes (plus optional overnight bean soak)
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 40 minutes (plus soak time)

Quick Ingredients

• 1 lb (about 2 cups) dried white beans (cannellini or great northern), soaked
• 12 oz thick-cut smoked bacon, diced
• 2 large yellow onions (1 sliced thick, 1 diced)
• 1 large carrot, diced; 2 celery stalks, diced
• 6 garlic cloves, minced
• 3 tbsp olive oil (as needed)
• 2 tbsp tomato paste
• 1 (28-oz) can fire-roasted diced tomatoes
• 6 cups low-sodium chicken broth + 2 cups water
• 2–3 sprigs fresh rosemary, 2 bay leaves
• 1 tsp smoked paprika, 1/4 tsp ground cumin (optional)
• 1–1 1/2 tsp kosher salt, 1/2 tsp black pepper, pinch red pepper flakes
• 1 tbsp Worcestershire sauce, 1 tbsp apple cider vinegar or lemon juice
• Chopped fresh parsley or rosemary, grated Parmesan, crusty bread

Do This

• 1. Soak beans overnight in plenty of water; drain and rinse before cooking.
• 2. In a heavy pot, char thick onion slices in a little oil until deeply blackened at the edges; remove and set aside.
• 3. In the same pot, cook bacon until crisp; add diced onion, carrot, and celery, and sauté until softened. Stir in garlic.
• 4. Add tomato paste, smoked paprika, and cumin; cook briefly, then add chopped charred onions, soaked beans, tomatoes, broth, water, rosemary, bay leaves, salt, and pepper.
• 5. Bring to a boil, then simmer gently, partially covered, 1 1/2–2 hours, stirring occasionally, until beans are tender and stew is thick and hearty.
• 6. Stir in Worcestershire and vinegar; mash some beans against the pot to thicken. Adjust salt, pepper, and heat with red pepper flakes.
• 7. Rest 10–15 minutes, then serve hot with fresh herbs, Parmesan, a drizzle of olive oil, and plenty of crusty bread.

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Why You’ll Love This Recipe

• Deep, campfire-style smokiness from bacon, fire-roasted tomatoes, and charred onions.
• Comforting, hearty texture with creamy white beans and a rich, tomato-herb broth.
• Simple, affordable ingredients that simmer into something that tastes restaurant-worthy.
• Perfect for make-ahead meals: the flavors get even better the next day.

Grocery List

• Produce: Yellow onions, carrot, celery, garlic, fresh rosemary, fresh parsley (optional), lemon (or apple cider vinegar).
• Dairy: Parmesan or Pecorino Romano cheese (for serving, optional).
• Pantry: Dried white beans (cannellini or great northern), thick-cut smoked bacon, canned fire-roasted diced tomatoes, low-sodium chicken broth, tomato paste, olive oil, Worcestershire sauce, apple cider vinegar, smoked paprika, bay leaves, ground cumin, red pepper flakes, kosher salt, black pepper, crusty bread.

Full Ingredients

For the Smoky Bacon and White Bean Stew

• 1 lb (about 2 cups) dried white beans, such as cannellini or great northern, picked over and rinsed
• 8–10 cups cold water (for soaking the beans; will be drained)
• 12 oz thick-cut smoked bacon, cut into 1/2-inch pieces
• 3 tbsp olive oil, divided (you may not need all of it if your bacon is very fatty)
• 2 large yellow onions, divided:
  • 1 onion cut into 1/2-inch thick rounds or wedges (for charring)
  • 1 onion finely diced (about 1 1/2 cups)
• 1 large carrot, diced (about 3/4 cup)
• 2 ribs celery, diced (about 3/4 cup)
• 6 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (28-oz) can fire-roasted diced tomatoes, with their juices
• 6 cups low-sodium chicken broth (or vegetable broth)
• 2 cups water (plus more as needed to keep beans submerged)
• 2–3 sprigs fresh rosemary (or 1 1/2 tsp dried rosemary, crumbled)
• 2 bay leaves
• 1 tsp smoked paprika
• 1/4 tsp ground cumin (optional, for extra earthiness)
• 1 tsp kosher salt to start, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• Pinch red pepper flakes (optional, for a gentle kick)
• 1 tbsp Worcestershire sauce (or 1–2 tsp soy sauce for extra umami)
• 1 tbsp apple cider vinegar or fresh lemon juice (to brighten at the end)

For Serving

• 2–3 tbsp chopped fresh parsley or extra rosemary leaves
• Grated Parmesan or Pecorino Romano cheese (about 1–2 tbsp per bowl, optional)
• Extra-virgin olive oil, for drizzling
• Crusty bread, toasted if you like

Step-by-Step Instructions

Step 1: Soak and Prep the Beans

If using dried beans (recommended for the creamiest texture), place the beans in a large bowl and cover with at least 3 inches of cold water. Soak at room temperature for 8–12 hours, or overnight. The beans will swell, so make sure there is plenty of water.

When ready to cook, drain the beans and rinse them well under cold water. Set aside. If you forgot to soak, you can use a quick-soak method (bring beans and water to a boil for 2 minutes, turn off heat, cover, and let sit 1 hour, then drain and rinse), but a long soak gives a better texture.

Step 2: Char the Onions for a Rustic, Smoky Base

Heat a large, heavy-bottomed Dutch oven (5–7 quart) over medium-high heat. Add 1 tbsp of olive oil. Lay the onion rounds or wedges in a single layer. Let them cook undisturbed for 4–5 minutes per side, until deeply charred in spots and nicely browned around the edges. You want some blackened bits; this is what gives that rustic campfire character.

Transfer the charred onion pieces to a cutting board to cool slightly. Once cool enough to handle, roughly chop them into bite-sized pieces and set aside. Do not wipe out the pot; all those browned bits will flavor the stew.

Step 3: Brown the Bacon and Soften the Aromatics

Reduce the heat to medium. If the pot looks dry, add another 1 tbsp olive oil. Add the diced bacon and cook, stirring occasionally, until the fat renders and the bacon is browned and just crisp, 7–10 minutes. Adjust the heat as needed so the browned bits do not burn.

If there is more than about 3 tbsp of fat in the pot, carefully spoon off the excess and discard it. Add the diced onion, carrot, and celery. Cook, stirring often, until the vegetables soften and the onion turns translucent, 6–8 minutes. Add the minced garlic and cook for 1 minute more, just until fragrant. Do not let the garlic burn.

Step 4: Build Deep Flavor with Tomatoes, Spices, and Charred Onions

Stir in the tomato paste, smoked paprika, and ground cumin (if using). Cook this mixture, stirring constantly, for 1–2 minutes. The tomato paste should darken slightly and start to stick a bit to the bottom of the pot; this caramelization adds lots of flavor.

Pour in a splash (about 1/2 cup) of the chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Add the chopped charred onions back into the pot along with the soaked and drained beans, the entire can of fire-roasted tomatoes with their juices, the remaining chicken broth, and the 2 cups of water. Toss in the rosemary sprigs and bay leaves. Season with 1 tsp kosher salt and 1/2 tsp black pepper to start.

Step 5: Simmer Low and Slow Until Creamy and Tender

Bring the pot up to a gentle boil over medium-high heat. Once boiling, reduce the heat to low so the stew is at a steady, gentle simmer. Partially cover the pot with a lid, leaving it slightly ajar to allow some steam to escape.

Simmer for 1 1/2–2 hours, stirring every 20–30 minutes to prevent sticking, until the beans are very tender and the broth has thickened into a hearty stew. If the liquid level drops too low and the beans are not yet soft, add hot water or broth 1/2 cup at a time to keep them just barely submerged. When done, the beans should be creamy inside and the stew should coat the back of a spoon.

Step 6: Finish with Brightness and Adjust Seasoning

Once the beans are tender, remove and discard the bay leaves and any woody rosemary stems. Stir in the Worcestershire sauce and the apple cider vinegar (or lemon juice). Taste the stew and add more salt and black pepper as needed. If you like a touch of heat, stir in a pinch of red pepper flakes.

For an extra-creamy, thick texture, use the back of a spoon or a potato masher to mash a small portion of the beans against the side of the pot, then stir them back into the stew. If the stew is thicker than you like, thin it with a splash of hot water or broth; if it is too thin, simmer uncovered for a few more minutes to reduce.

Step 7: Rest, Garnish, and Serve

Turn off the heat and let the stew rest for 10–15 minutes. This brief rest lets the flavors settle and the broth thicken slightly more. Just before serving, taste once more and adjust seasoning if needed.

Ladle the smoky bacon and white bean stew into warm bowls. Top with a sprinkle of chopped fresh parsley or rosemary, a generous grating of Parmesan or Pecorino if you like, and a light drizzle of good olive oil. Serve with thick slices of crusty bread for dunking into the rich, tomatoey broth, and enjoy the rustic, campfire-style comfort.

Pro Tips

• Use good bacon: Thick-cut, naturally smoked bacon (applewood or hickory) makes a big difference in the depth of flavor. Thin or overly lean bacon will not give the same richness.
• Keep the simmer gentle: A low, steady simmer keeps the beans from breaking apart and helps them cook evenly and become creamy instead of mealy.
• Salt in stages: Start with a modest amount of salt, then season again near the end. Beans absorb salt slowly, and the stew will concentrate as it reduces.
• Adjust the consistency: For a thicker stew, mash some of the beans and simmer uncovered. For a soupier bowl, add a bit more hot broth or water just before serving.
• Campfire or grill option: You can char the onions directly on a grill grate and simmer the stew in a lidded Dutch oven over low coals for even more smoky, outdoor flavor.

Variations

• Sausage and bacon version: Brown 8–10 oz of sliced smoked sausage (such as kielbasa or andouille) with the bacon for an even meatier, heartier stew.
• Vegetarian smoky bean stew: Omit the bacon and use 3 tbsp olive oil to sauté the vegetables. Add 1–2 tsp extra smoked paprika and a splash of soy sauce or liquid smoke to mimic the smokiness.
• Spicy campfire twist: Add 1–2 finely chopped chipotle peppers in adobo sauce along with the tomatoes, and finish with cilantro instead of parsley for a bolder, Southwest-style flavor.

Storage & Make-Ahead

This stew stores and reheats beautifully, making it ideal for meal prep. Let the stew cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. As it chills, it will thicken; when reheating on the stovetop over low to medium heat, stir in a little water or broth to loosen to your desired consistency. Stir occasionally as it warms to prevent sticking. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before gently reheating. Add fresh herbs and cheese only when serving, not before storing, for the best texture and flavor.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, without cheese or bread): about 450 calories; 22 g protein; 17 g fat; 48 g carbohydrates; 13 g dietary fiber; 7 g sugars; 900 mg sodium. Actual values will vary based on specific ingredients, brands, and how generously you season and garnish.