yields six servings
2 cups dried Great Northern beans
4 slices thick-sliced bacon, diced
2 tablespoons extra-virgin olive oil
6 cups thinly sliced leeks, white and tender green parts (2 bunches)
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Place beans in a large Dutch oven. Cover with water to 2 inches
above beans. Bring to a boil. Remove from heat and let stand, covered, 1
hour. Drain beans and return to pot. Cover with cold water and bring to
a boil. Lower heat to a simmer, cover and cook until tender, but not
mushy, 45 minutes to 1 hour. Drain beans, reserving some cooking water.
Return beans to pan.
Place bacon in a large skillet; cook over medium-high heat until
crisp. Remove and set aside, leaving bacon drippings in pan. Add olive
oil to skillet. Add leeks and garlic; saute 10 minutes. Add to beans.
Crumble bacon and add to beans with salt and pepper. Add cooking water
if beans seem dry. Serve hot.
bacon recipe courtesy of: Nancy Krcek Allen, Relish