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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Combine these beans with Field Salad With Citrus Vinaigrette and Sugared Pecans on a tortilla for a lighter, vegetable-based wrap. For a completely vegetarian version, substitute 2 teaspoons olive oil for the bacon and drippings. Ingredients:
2 bacon slices |
1 cup chopped onion |
1 tablespoon chopped fresh or 1 teaspoon dried rosemary |
2 (15-ounce) cans cannellini beans or other white beans, rinsed and drained |
1 cup dry white wine |
1/2 cup water |
1 teaspoon grated lemon rind |
1/2 teaspoon black pepper |
1/2 cup minced fresh parsley |
Directions:
1. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon bacon drippings in pan; crumble bacon. Add onion and rosemary to bacon drippings in pan; sauté 2 minutes. Reduce heat to medium-low. Add beans, wine, water, rind, and pepper; simmer 30 minutes or until thick. Stir in crumbled bacon and parsley.
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