Beans and Bacon Macaroni

• 8 ounces bacon
• Kosher salt
• 8 ounces elbow macaroni
• 1 medium yellow onion, chopped
• 2 tablespoons chopped garlic
• 2 plum tomatoes, chopped
• Two 15-ounce cans red beans, drained and rinsed
• 1 tablespoon chopped fresh parsley
• Freshly ground black pepper

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

bacon, kosher salt, elbow macaroni, yellow onion, garlic, tomatoes, red beans, parsley, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/sandra-lee/beans-and-bacon-macaroni-recipe.html (may not work)