Tags: One-pot wonder, Southern-Italian vibes, bean joy, fridge-clear hero
This isn’t a traditional Southern stew. It’s not really Italian either. It’s a
“what’s in the fridge and what kind of day did we have” kind of meal. I started with cooked Rancho Gordo King City Pink Beans — some of the creamiest, richest, thin-skinned beans you can get — and built the rest around what felt right: bacon, roasted garlic, celery and onion, tomato paste, a little heat, and a surprise tablespoon of Wozz Triple Ale Onion Spread because why not. Spinach wilted in at the end. Purple Rain slaw on top. And Trader Joe’s cornbread — the kind with the corn kernels in it — to scoop it all up.
This is how we feed ourselves when we don’t follow a plan, but still want it to taste like we did.
- Cook the bacon
In a large pot, render the bacon over medium heat until crispy. Scoop it out and set aside.
- Sauté the veg
In the leftover bacon fat, sauté onion and celery until softened, about 7–8 minutes.
- Layer in flavor
Add tomato paste and cook until slightly caramelized. Stir in chili flakes, Italian seasoning, and roasted garlic.
- Add beans + broth
Stir in the cooked beans, Wozz onion spread, water/broth, bay leaf, and a pinch of salt. Simmer uncovered 20–25 min, stirring occasionally, until rich and thickened.
- Wilt the greens
Add spinach and stir until just wilted. Remove from heat, stir in butter and a splash of vinegar or hot sauce.
- Taste + serve
Adjust seasoning as needed. Serve in bowls with warm cornbread, crispy bacon bits, and a generous scoop of P:urple Rain Slaw on top.
Made with Bullet