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.
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
How to Make It
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.