3934. WHITE BEAN SALAD with CHEDDAR, BACON and WALNUTS

Makes: 10 servings
Serving Size: about 2/3 cup


2 whole heads garlic
1 teaspoon extra-virgin olive oil plus 1/3 cup, divided
2 tablespoons plus 1 teaspoon cider vinegar
2 teaspoons Dijon mustard
3/4 teaspoon chopped fresh thyme or 1/4 teaspoon dried
3/4 teaspoon salt
1/2 teaspoon ground pepper
3 15-ounce cans navy or great northern beans (see Tip), rinsed
4 slices bacon, cooked and crumbled
1 medium orange bell pepper, finely diced
1/2 cup chopped celery
1/2 cup chopped toasted walnuts
1/2 cup chopped fresh parsley
1/2 cup shredded sharp Cheddar cheese

Preheat oven to 350°F.

Remove excess papery skin from garlic heads without separating the cloves. Slice the tips off, exposing the cloves. Place the heads on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Roast until the garlic is very soft and starting to brown, 55 to 65 minutes. Carefully unwrap and let cool for 10 minutes.

Squeeze the garlic cloves into a food processor or blender. Add the remaining 1/3 cup oil, vinegar, mustard, thyme, salt and pepper. Puree until smooth.

Combine beans, bacon, bell pepper, celery, walnuts and parsley in a large bowl. Add the dressing and toss to coat. Add cheese and gently stir to combine. Serve at room temperature or cold.


bacon recipe source: EatingWell, May/June 2015

2905. GREAT NORTHERNS with LEEKS and BACON

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

2382. GRILLED ESCAROLE, WHITE BEAN PUREE and BACON OPEN-FACED SANDWICH

FOR THE WHITE BEAN PUREE
1 cup dried beans, such as cannelini, flageolet, Great Northern or French navy
1 2-oz. piece of bacon, preferably applewood-smoked
1 3-inch sprig fresh rosemary
3 fresh sage leaves
1 bay leaf
1 head garlic, cut in half crosswise, reserving one half for another use
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
freshly cracked black pepper, to taste
1/4 cup plus 1 tablespoon extra-virgin olive oil

FOR THE ESCAROLE
1 medium head escarole, cut in half lengthwise
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
freshly cracked black pepper, to taste
1 tablespoon plus 1 teaspoon red-wine vinegar
1-2 garlic cloves, peeled and finely chopped (about 1 1/2 teaspoons)

FOR THE BACON and SANDWICH
2 1/4-inch thick strips bacon, preferably applewood-smoked, cut diagonally into 1/4-inch thick pieces
4 slices white or whole-wheat sourdough bread
1 garlic clove, peeled
approximately 1/4-pound wedge Parmigiano-Reggiano, for shaving over the tops of the sandwiches
extra-virgin olive oil, for drizzling on the sandwiches

FOR THE WHITE BEAN PUREE: In a medium saucepan, combine the beans, bacon, rosemary, sage leaves, bay leaf, garlic, 1 teaspoon of the balsamic vinegar, salt, and pepper in about 2 1/2 cups water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and simmer for about 2 hours, until the beans are soft and tender. Check frequently, adding water as necessary to keep the beans immersed in water.

Strain the beans, reserving the liquid. Return the liquid to the saucepan, and reduce it over high heat until you have about 1 cup of slightly thickened and opaque liquid.

Remove the herbs from the beans and discard. Remove the garlic, squeeze out the soft pulp from the cloves into the beans, and discard the garlic head and peels. Remove the bacon, cut it into small pieces, and set aside.

In a food mill set over a bowl, or a food processor fitted with a metal blade, process the beans until they form a coarse puree. Add the bacon back to the beans, and pour in the reduced liquid, remaining balsamic vinegar, and olive oil, stirring to combine. Season with salt, pepper, and balsamic vinegar, to taste.

FOR THE ESCAROLE: Toss the escarole with 2 tablespoons of the olive oil, 1 teaspoon of the salt, and a few grindings of pepper. Let stand for 5 minutes.

Over a hot grill, char the escarole 7-8 minutes on each side, until tender. Alternatively, to char on the stovetop: Heat a heavy-duty skillet over high heat. Add the escarole, and char on one side for 7-8 minutes. Turn over and char the other side. Remove from the skillet. In either case, discard any pieces that are too blackened. Allow to cool. Cut off the root and discard it, then chop the escarole coarsely into 1-inch pieces.

In a large bowl, whisk together the vinegar, garlic, remaining oil and salt, and pepper to taste. Add the escarole, and allow it to marinate for at least 15-30 minutes before serving.

FOR THE BACON: In a small skillet, over medium heat, cook the bacon until cooked all the way through but not crisp. Drain on a paper towel.

Grill the bread. Rub one side of each slice of bread with the garlic clove, and cut each slice in half on the diagonal. Place the slices on serving plates, garlic side up.

TO ASSEMBLE THE SANDWICHES: Pile an uneven layer of escarole over each half-slice, and scatter the bacon over it. Spoon the bean puree onto the center, leaving a 1-inch border of escarole, and top with 3 or 4 shavings of cheese. Drizzle with olive oil.


bacon recipe courtesy of: Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile by Nancy Silverton, with Teri Gelber. New York: Alfred A. Knopf, 2003, pages 48-49. Campanile, Los Angeles, California

810. BAKED BUTTER BEANS with MUSTARD and BACON

makes 10 servings


8 slices bacon
1 large onion, chopped (1 cup)
4 16-oz. cans butter beans and/or Great Northern beans, rinsed and drained
1 8-oz. container dairy sour cream
1/2 cup chicken or vegetable broth
1 tablespoon all-purpose flour
1 tablespoon snipped fresh rosemary
1 tablespoon Dijon-style mustard
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped Italian (flat-leaf) parsley
2 teaspoons finely shredded lemon peel

Preheat oven to 325 degrees F. In skillet cook bacon over medium heat until crisp. Remove; drain on paper towels. Crumble; set aside. Drain skillet of all but 1 tablespoon drippings. Cook onion in drippings over medium heat until tender. Transfer to a large bowl. Add beans and all but 2 tablespoons of the bacon; set aside.

In another bowl whisk together sour cream, broth, flour, rosemary, mustard, and pepper. Stir into bean mixture. Transfer to 2-quart casserole. Bake, covered, 45 minutes, stirring once halfway through.

In bowl combine remaining bacon, parsley, and lemon peel; sprinkle on beans just before serving.


courtesy of: Better Homes & Gardens, May 2007, page 247

357. BRAISED CABBAGE with SMOKED BACON

serves 6 to 8


3 slices smoked bacon, diced, fried and drained
2 teaspoons garlic, minced
2 small leeks, tough green leaves removed (about 1 cup)
1 large head Savoy cabbage, core removed
1 cup low-salt chicken broth
15-ounce can Great Northern beans, rinsed and drained
1 tablespoon each: finely julienned fresh sage, snipped chives
Fresh ground pepper to taste

Rinse, split and thinly slice leeks. Remove core and thinly slice cabbage (about 6 cups). Julienne sage and snip chives. Fry bacon in 12-inch skillet over medium high heat until crisp (about 3 minutes); set bacon aside on paper towels. Reserve 2 tablespoons of bacon fat. Add garlic and leeks to skillet; cook about 2 minutes. Add cabbage, chicken stock and beans; gently toss until combined. Simmer until cabbage begins to wilt (about 3 minutes). Add bacon, sage and chives. Toss until well combined. Season to taste. Serve hot.


courtesy of: Nueske's Applewood Smoked Meats, Rural Route #2, P.O. Box D, Wittenberg, WI 54499, 1-800-720-1153

267. VENETIAN BACON and BEAN SALAD

serves 4


6 slices bacon, cooked and coarsely chopped
1/2 7-ounce jar roasted red pepper, drained & coarsely chopped
3 4-cup cherry tomatoes, cut into quarters
1 pound Swiss chard, trimmed and coarsely chopped (or 12 ounces fresh spinach leaves)
2 tablespoons olive oil
1 crushed garlic clove
1 15-ounce can cannellini (white kidney) beans (or Great Northern beans), rinsed and drained
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon sugar
3 tablespoons chopped parsley
2 tablespoons chopped basil leaves

In small bowl, toss together the bacon, red pepper, and tomatoes; set aside. In large skillet heat olive oil over medium-high heat; add the Swiss chard and sauté until almost limp (2-3 minutes). Add garlic, sauté 1 minute; add beans and stir to heat through. Add vinegar, salt, pepper and sugar; stir for 30 seconds and remove from heat. Place mixture on a serving platter, garnish with bacon mixture and herbs. Serve warm or at room temperature. Serve with wedges of focaccia.


courtesy of: Iowa Pork Producers Association, PO Box 71009, Clive, IA 50325, 515/225-7675 FAX: 515/225-0563

207. CALICO BEAR with BACON

1/2 lb. bacon, cut crosswise into postage-stamp sized pieces
1/2 lb. bulk pork Sausage
1 lb. ground bear
1 large onion, chopped
1/2 cup catsup
2 to 4 Tbs. cider or wine vinegar
2 Tbs. yellow mustard
1/3 cup brown sugar
1/3 cup dark molasses
1 Tb. Chinese brown sauce
1/4 tsp. Tabasco® Sauce
1 can butter Beans
1 can kidney Beans
1 can pork & beans
1 can lima beans
1 can great northern beans

In big skillet, fry bacon, sausage and bear until done. Remove from pan and add onion to drippings. Cook onion till soft and remove. In crock pot, combine meats, onion, catsup, vinegar, mustard, sugar, molasses, Tabasco sauce, and Chinese brown sauce. Drain all beans in colander, rinse if desired. Add to crock pot. Taste for salt and seasonings. Cook on low for several hours.


courtesy of: Lynn in Fargo, North Dakota, lynncgiff@aol.com

189. SPANISH BEAN SOUP with BEEF, BACON, and KALE

makes 6 main-course servings


¼ lb. bacon, cut into 1- by ¼-inch strips
1 cup cannellini or Great Northern beans, soaked in just enough water to cover for 3 hours or overnight
1 prosciutto end (3/4 – 1 pound)
¾ lb. beef chuck or brisket
1 medium-size onion, chopped
1 bouquet garni
2 quarts beef or chicken broth or water
2 teaspoons salt
3 medium-size waxy potatoes, peeled and cut into 1-inch-thick slices
2 medium-size turnips, peeled, cut into 6 wedges each
2 lb. kale or Swiss chard, stems removed, coarsely chopped
pepper
slices of crusty bread or toast.

Place the bacon in a 2-quart pot half-filled with cold water. Simmer the bacon for 10 minutes to eliminate some of its smoky taste. Drain and reserve the bacon.

In a 6-quart pot, combine the bacon, the beans with their soaking liquid, the prosciutto end, beef, onion, bouquet garni, and broth. Bring to a slow simmer over medium heat and use a ladle to skim off any froth or scum that floats to the top.

Cover the pot and simmer slowly for 30 minutes. Add the salt and simmer for about 1 ½ hours more, until the beans are almost tender. Add the potatoes and turnips, simmer for 15 minutes more, and then add the kale or Swiss chard. Simmer for 15 minutes more, until all the vegetables are soft. Season to taste with salt and pepper.

Serve in deep, wide bowls.


courtesy of: Splendid Soups, by James Peterson. New York: Bantam Books, 1993, p. 380

165. CASSOULET of WHITE BEANS, BACON, SAUSAGE, and DUCK

for Derek Cavens

yields twelve servings


2 pounds small white beans (such as Great Northern), soaked overnight in plenty of cold water
1/2 pound salt pork or thick-cut bacon, blanched
2 halved onions and 1 chopped onion
1 smashed garlic clove and 1 minced glove
Bouquet garni composed of 4 sprigs parsley, 3 sprigs thyme, and 2 bay leaves
2 quarts chicken stock
1 pound pork sausages
4 tablespoons rendered duck fat or olive oil
1 cup dry white wine
1-1/2 pounds red tomatoes, peeled, seeded, and chopped, or one 28-ounce can of tomatoes
Coarse salt
Freshly ground black pepper
1 whole confit of duck, cut in 8 pieces, or 8 whole legs, halved on the bone
1-1/2 cups toasted bread crumbs

To prepare the beans, drain and put them in an 8-quart casserole with the bacon, the halved onions, the smashed garlic, bouquet garni, and chicken stock. Bring to a boil over moderately high heat. Reduce the heat and simmer over low heat, uncovered, for about an hour. Remove the bacon and cut it into 1-inch pieces. Strain the beans, reserving both the beans and the cooking liquid and discarding the onions and bouquet garni. Set the beans aside in a bowl.

To cook the sausages, prick each one in two places with a fork and put them in the bottom or a 10-inch saute pan with 1/4 inch water. Cook over medium heat, turning from time to time, until the water has evaporated and the sausages are browned on all sides, about 5 minutes. Remove them and cut at an angle into 1-inch pieces.

Add 2 tablespoons of the duck fat to the pan with the chopped onion and cook, stirring from time to time until the onion is soft, about 5 minutes. Add the minced garlic and continue to cook and stir for another minute. Add the white wine and cook for another minute. Stir in the tomatoes and continue cooking for another 5 minutes, stirring from time to time. Season well with salt and pepper and remove from the heat.

To assemble the cassoulet, layer one-third of the beans on the bottom of the casserole and add half the bacon or salt pork, sausages, and duck confit (on the bone). Cover this layer with half the tomato mixture. Repeat with another third of the beans and the remaining bacon, sausages, and duck confit. Cover this with the rest of the tomatoes and then the beans. Add salt and pepper to taste to the bean-cooking liquid. Pour in enough of the bean liquid to come up just to the top of the beans. Cover the entire cassoulet with bread crumbs, dot with the remaining 2 tablespoons duck fat, and bake in a 350-degree oven for an hour and 15 minutes, or until the bread crumbs have formed a crust. You can break through the crust with the back of a spoon three or four times during the cooking to allow the juices to help form a crust.


courtesy of: The Tante Marie's Cooking School Cookbook: More Than 250 Recipes for the Passionate Home Cook, by Mary Risley. Simon & Schuster, 2003.

97. BACON and MOLASSES BEANS

Makes 6 servings


4 thick-cut bacon slices, thinly sliced crosswise
2 medium onions, finely chopped
1/2 green bell pepper, finely chopped
2 garlic cloves, minced
4 15-ounce cans Great Northern beans, rinsed, drained
1/3 cup mild-flavored (light) molasses
1/4 cup ketchup
1/4 cup purchased barbecue sauce
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar

Cook bacon in heavy large pot over medium heat until fat is rendered and bacon is crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels; drain. Discard all but 2 tablespoons drippings in pot. Add onions, bell pepper and garlic to pot; sauté until vegetables are tender, about 8 minutes. Stir in bacon, beans and remaining ingredients. Reduce heat to medium-low; simmer uncovered until mixture thickens, stirring occasionally, about 10 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring often, about 10 minutes.)


courtesy of: Steven Raichlen, Bon Appétit, July 2000