Italian-Style Kidney Beans - cooking recipe

Ingredients

1 1/2 ounces bacon, in 1/8 inch dice (2 slices)
1/2 tablespoon olive oil
3/4 cup onion, minced (1 medium)
1/3 cup carrot, minced (1 medium)
1/3 cup celery, minced (1 medium stalk)
1 (14 ounce) can diced tomatoes
3/4 teaspoon fresh rosemary, minced (sub with 1/4 t dried)
1 tablespoon fresh parsley, chopped
1 bay leaf
1 (14 ounce) can kidney beans
1/4 teaspoon salt
1 pinch pepper
1/4 teaspoon red pepper flakes (optional)

Preparation

Cook bacon in oil over medium high heat until transparent, 1-2 minutes.
Reduce heat to medium. Add onion, carrots, celery, parsley and rosemary and cook, stirring occasionally, until soft, about 5 minutes.
Add tomatoes, bay leaf and red pepper flakes if using. Cover, reduce heat to low and let simmer 10 minutes.
Rinse and drain beans and add to tomato sauce. Cook another 15-20 minutes without cover, until thickened to a sauce consistency.
Taste with salt and pepper. Be careful with the salt, as the bacon is already salty.