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These White Beans with Bacon and Herbs are so simple to make, rich and savory, comforting, loaded with flavor and super delicious. Perfect as a side or a meal on its own.

Many of you have been asking me for the bean recipe I made with the pork roast and I can’t blame you because these beans are the best. Beans beans the magical fruit, we all know how that song goes. Beans and lots of bacon, loaded with yummy fresh herbs, now that’s a tune I can sing along to.

Truth be told, I usually serve mashed potatoes when I make a pork roast, however, this time I went for something a bit different with these beans and what a great combo it was. The bacon was an afterthought and I’m so glad I decided to add it, because we know that bacon really does make everything taste better.

Plus, as you cook the herbs with the bacon and garlic, the smell is out of bounds, then the beans will cook in that bacon fat and really develop savory and rich flavors.

White Beans with Bacon and Herbs

I love this recipe because of its simplicity, nothing complicated here, pork and beans, lots herbs and full of flavor. As you simmer the beans they will turn a bit creamy and the liquid will cook down, that’s what you’re looking for and that’s how you know when the beans are done.

Ingredients In White Beans with Bacon and Herbs

Bacon – None of that precooked crumbled stuff, be sure to cook this up fresh so that your beans have some smokey and delicious fat to cook up in.

None of that precooked crumbled stuff, be sure to cook this up fresh so that your beans have some smokey and delicious fat to cook up in. Garlic – Use as much or little as you like.

Use as much or little as you like. Herbs – Fresh rosemary, parsley, and basil.

Fresh rosemary, parsley, and basil. Red pepper flakes – To add some heat and color to our dish, feel free to omit if you’re spice averse.

To add some heat and color to our dish, feel free to omit if you’re spice averse. Liquids – Chicken broth, low sodium of course, and red wine vinegar for some bright acidity.

Chicken broth, low sodium of course, and red wine vinegar for some bright acidity. Beans – White cannellini beans either dried or canned.

White cannellini beans either dried or canned. Seasoning – Salt and pepper.

Can I Use Dried Beans?

You can also make this with dry beans if you have more time on hand. I would just recommend soaking the beans in water over night, that’s what my mom always does because she never cooks with canned beans. There’s actually science behind this, some beans can be toxic if consumed dried and they’re also just plain impossible to chew through!

So be sure to give your beans a good overnight soak and you’ll be good to go. However, I love using canned beans because they are so much faster and still just as delicious.

Can I Use Dried Herbs?

If you only have dried herbs on hand that you’d like to use up, you can most definitely substitute them in for this recipe! Just keep in mind that 1 tablespoon fresh equals 1 teaspoon dried herbs so don’t go too overboard!

How To Make White Beans with Bacon and Herbs

Crisp the bacon: Add the chopped bacon to a large skillet or Dutch oven and cook over medium-high heat for about 3 minutes until bacon is crispy. Saute the aromatics: Stir in the garlic, basil, rosemary, 2 tbsp of the chopped parsley and red pepper flakes. Cook for about 30 seconds until the garlic becomes aromatic. Assemble the dish: Add the red wine vinegar and 1/2 cup of the chicken broth to the skillet and stir to deglaze the pan. All the brown bits should come clean from the bottom of the skillet. Add the beans and the rest of the chicken broth. Season with salt and pepper. Make sure you have enough broth to barely cover the beans, add more if needed. Finish the dish: Turn the heat down to a simmer and cook the beans for about 15 to 20 minutes or until most of the liquid has cooked off. Taste for seasoning and adjust as necessary. Garnish with remaining parsley and serve warm.

What Can I Serve With White Beans?

This side dish is perfect alongside some savory mains, pair them up or just eat a big bowl on their own, I won’t judge.

Storing Leftover White Beans With Bacon And Herbs

This dish will store well in an airtight container in the fridge for 3 – 4 days. These beans will also freeze well! Just store in an airtight container or tightly wrapped for 4 – 6 months in the freezer.

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