7 servings (serving size: 1/2 cup)

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.

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.

Ratings & Reviews

rcturner525's Review

March 31, 2011
I really hate reviews that have a ton of changes, because then you're not really reviewing the recipe, right? But since this recipe was the inspiration, I used the proportions listed, and my changes may help others, here goes. I really liked this side dish, and would probably like it even more with a few more tweaks. First, I was out of bacon so I used 2 tsp olive oil instead. Didn't feel like chopping an onion, so I used minced garlic (1 tsp). Used dried rosemary. I reversed the proportions on the liquid - 1/2 cup white wine and 1 cup broth instead of water... too liquidy but flavor-wise this was a good switch. Loved the wine flavor but wouldn't have wanted any more, broth was a nice flavor addition. Might have reduced it to 1/2 up (so 1 cup liquid total) to make it less soupy though. The lemon was the thing I never would have thought of, and was a great addition. Would love to try next time with the bacon...mmmm...bacon...

bellymama's Review

October 24, 2010
Yummy and hearty. I served them as a main dish with roasted squash mashed with maple syrup, green salad with apples and blue cheese, and wheat baquette. I used organic beans with no added salt, so I definitely needed to add salt to the recipe.