Bean 'n' Bacon

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Wednesday, February 20, 2008

2 to 3 servings

Dice a few thick strips of bacon and cook in the pot with at least 1 tablespoon vegetable oil or olive oil (to keep from sticking) until crisp. Remove and drain on a paper towel. To deglaze, add a few splashes of white wine or broth , and use a wooden spoon to scrape up any bits stuck to the bottom. Add 1/2 diced medium onion ,1 diced celery rib and 3 finely chopped garlic cloves. Stir to combine and add two 15-ounce cans of drained and rinsed white beans . Add a sprig of rosemary , if possible. Add water or broth , barely covering the ingredients. Bring to a boil, then cook, with the mixture barely bubbling. (For a thicker broth, allow liquid to reduce.) Discard the rosemary. Season to taste with salt and black pepper .

GARNISH: with the crisped bacon, plus chopped fresh parsley , grated lemon zest and a sprinkling of grated Parmigiano-Reggiano cheese .