Butter Beans with Cabanossi & Bacon

Butter Beans with Cabanossi & Bacon

My mum used to make this with short pasta, usually penne. It was one of my all time favourites.

In this version I’ve simplified things by cutting out the onion. And made it lower GI or ‘slow carb’ with the use of canned butter beans instead of cooked pasta. This version is also gluten-free.

enough for 2
takes: 15 minutes
2 slices bacon, chopped
1 stick cabanossi or pepperoni, sliced into rounds
1/2 cup commercial tomato based pasta sauce
1 green capsicum (bell pepper) chopped
1-2 cans butter beans (400g / 14oz each), drained

1. Heat a little oil in a fry pan and cook bacon over a medium heat until browned.

2. Add cabanossi and cook for another few minutes to brown lightly.

3. Add sauce, capsicum and drained butter beans. Simmer for a few minutes until everything is hot. Taste, season & serve.

Variations

vegetarian – replace the bacon with a red capsicum (bell peppers). And replace the cabanossi with feta or bocconcini scattered over at the end.

vegan – replace the bacon with a red capsicum (bell pepper) and replace the cabanossi with a handful of semi dried or sun dried tomatoes

cheesy – serve sprinkled generously with freshly grated parmesan cheese.

herby – sprinkle over a handful of torn fresh basil leaves.

hot! – replace the cabanossi with spicy chorizo and add in some fresh or dried chilli.

pasta / bean-free – replace the butter beans with cooked pasta such as penne. You’ll need about 150g (5oz) dried pasta cooked according to the packet direcitons.

‘baked’ – cover with grated cheese such as cheddar and place under a hot overhead grill until the cheese is melted and golden. About 5-10 minutes.

different beans / lentils – feel free to use other canned beans, lentils or chickpeas. Home cooked legumes can also be used, you’ll need about 240g (7oz) cooked drained legumes.

low carb / paleo – roast broccoli or roast diced root veg instead of beans.

carb lovers / more substantial – toss in cooked pasta.