Beans and Bacon Macaroni

Ingredients

• 8 ounces bacon 
• 4 servings pepper black freshly ground
• 30 ounce beans red drained and rinsed canned
• 8 ounces elbow macaroni 
• 1 tablespoon parsley fresh chopped
• 2 tablespoons garlic chopped
• 4 servings kosher salt 
• 2  plum tomatoes chopped
• 1 medium onion yellow chopped

Equipment

• frying pan
• paper towels
• pot

Directions

1. Cook the bacon in a large skillet, working in batches, until it is crisp.
2. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
3. While the bacon is cooking, bring a large pot of water to a boil.
4. Add a big pinch of salt and the macaroni and cook according to package instructions.
5. Drain and set aside.
6. Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat.
7. Add the onions and cook until they are soft, about 5 minutes.
8. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn.
9. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew. Stir in the macaroni. Taste and season with salt and pepper if needed.
10. Serve warm.