Sunday, April 24, 2011

Cannellini Beans with Shallots and Bacon

This recipe yields a mellow pan of cannellini beans that would be easy to nudge in different directions. Next time I might add more shallots than the recipe calls for and possibly a 1/4 cup of white wine (added to the pan and simmered for a few minutes just prior to adding the beans). These were served with butter lemon roasted chicken with red onions and wilted spinach which created a nice combination of textures and flavors.

 
Serves 6

2 cups dried cannellini beans
4 cups chicken broth
1/2 tsp dried oregano
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
2 shallots, finely chopped
2 strips of bacon

Rinse the beans and pick through them discarding rocks and damaged beans. Cover them with cold water and let soak for 4 - 6 hours.

Drain the beans and place them in a large pot along with the broth, oregano, thyme, salt and pepper. Bring to a boil. Reduce the heat and let the beans simmer until soft about an hour and a half, adding water if needed.

In a large skillet cook the bacon until it is crispy and set aside. Drain all but about 1 T of the bacon fat and turn the heat up to medium-high. Add the shallots to the pan. Cook the shallots until they are golden brown. Add the beans with remaining liquid and bring to a simmer. Season with salt and pepper. Chop the bacon, sprinkle on top of the beans and serve.


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