Ingredients
6 slices thick cut bacon, cut into roughly 1/2-inch pieces
1 large yellow onion, diced
3 cloves garlic, thinly sliced
1 medium red bell pepper, seeded, stemmed, and chopped
1/2 c. dry white wine
3/4 c. half and half
8 oz. cream cheese, cubed
1 tsp. sweet paprika
Pinch of cayenne pepper
3 (15.5-oz.) cans cannellini beans, drained and rinsed
4 green onions, chopped
1/4 c. fresh parsley leaves, chopped, plus more for garnish
1 c. shredded mozzarella
1 c. shredded cheddar
Kosher salt
Freshly ground black pepper
Steamed white rice, for serving
Preparation
Step 1Preheat oven to 375°. Arrange bacon in an even layer in a large heavy bottomed skillet and place over medium heat. Cook, stirring occasionally, until golden and cooked through, about 8 minutes. Using a slotted spoon, remove to a paper towel lined plate. Step 2Discard all but 2 tablespoons of fat from the skillet and return skillet over medium-high heat. Add onion and garlic and cook, stirring occasionally, until starting to soften, about 3 minutes. Add bell pepper and cook 3 minutes more.Step 3Add wine and cook until evaporated, about 2 minutes. Stir in half and half, cream cheese, paprika, and cayenne and cook, stirring, until cream cheese is melted. Add beans, green onion, parsley, and all but a large handful of the bacon and stir to coat. Season with salt and pepper.Step 4Scrape half of the bean mixture into a small baking dish. Top with half of the mozzarella and half of the cheddar cheese. Repeat with remaining beans and cheese. Bake until warm and cheese is melty and golden, about 20 minutes.Step 5Top with remaining bacon, more parsley, and more green onion, and serve warm over rice, if desired.
Have you made these yet? Let us know how it went in the comments below!
