Warm Bean Salad with Balsamic-Bacon Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I'm on a balsamic vinegar kick so this recipe is on deck for my next big meal. This is from my new cookbook A New Way To Cook. Ingredients:
1 ounce thick-sliced lean bacon or 1 ounce thick-sliced pancetta, cut into 1/4 dice |
3 medium onions, halved and thinly sliced lengthwise |
2 bay leaves |
1/3 cup balsamic vinegar |
2 tablespoons water (or reserved bean cooking liquid) |
3 cups drained and cooked beans or 3 cups drained and cooked lentils, or canned beans rinsed well and drained |
kosher salt |
freshly ground black pepper |
1/4 cup fresh flat-leaf parsley |
Directions:
1. To make the dressing, put the bacon in a medium heavy nonstick skillet set over moderately low heat, cover and cook until it's crisp and browned and has rendered it's fat out, about 8 minutes Add the onions, cover and cook until they are wilted, about 5 minutes adding 1 Tbls of water if necessary to prevent sticking Remove the lid and continue cooking until the onions are golden brown, about 8 minutes Add the bay leaves, balsamic vinegar and water, simmer for 30 seconds.
2. Stir in the beans and salt to taste.
3. Simmer 5-10 minutes, tossing occasionally, until the beans are heated through Pepper generously and stir in the parsley.
4. Serve warm.
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