2748. SPRING LEEKS, FAVA BEANS and BACON

serves two?

3 or 4 young, slim leeks ?
6 slices unsmoked bacon
1 thick slice butter
1 clove garlic, peeled and smashed
2 lb. fava beans in their pods
2 loosely packed tablespoons fresh tarragon leaves, chopped
a handful of fresh?flat-leaf parsley, chopped??Bring a deep pan of water to a boil. Wash and thickly slice the leeks. Remove the rind from the bacon slices and cut each slice into finger-thick strips. Warm the butter in a shallow pan and add the strips of bacon. Let the bacon color lightly in the hot butter until its fat is starting to turn pale gold, then add the sliced leeks and the garlic clove. Partially cover with a lid and let the leeks soften but not color.?While the bacon and leeks are cooking, shell the beans and add them to the boiling water. Salt the water and let the beans cook for four or five minutes, until tender. Drain and rinse in cold water until cool enough to skin. Leave the tiniest of beans unskinned, but it is probably better to skin anything larger than a thumbnail-just squeeze each bean between thumb and finger and pop it out of its skin.
When the leeks and bacon are soft and fragrant, stir in the tarragon, parsley, and the drained and skinned beans, then season. Stir gently, allow to heat through for a minute or two, then serve on warm plates.

bacon recipe courtesy of:? Tender: A Cook and His Vegetable Patch by Nigel Slater, Ten Speed Press, 2010, p. 296

Originally posted 2012-11-16 09:02:00. Republished by Blog Post Promoter

2914. ITALIAN WHITE BEAN, BACON and TORTELLINI SOUP

serves 4 to 6

1 tablespoon extra virgin olive oil
3 slices of bacon, chopped
2 shallots, chopped
3 carrots, peeled and chopped
3 garlic cloves, chopped
1 15-ounce can of cannellini beans, rinsed and drained
6 cups low-sodium chicken broth
1 9-ounce package cheese tortellini, fresh or frozen
1/8 teaspoon freshly ground black pepper

In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the bacon, shallots, carrot and garlic. Cook until the bacon is crisp, about 5 minutes, stirring occasionally. Add the beans and broth. Bring the soup to a boil over medium-high heat, then reduce to the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender. Season with pepper and serve.

bacon recipe courtesy of: Teri, Make a Whisk, January 25, 2010; adapted from Giada De Laurentiis’s Everyday Pasta

Originally posted 2013-05-01 01:15:00. Republished by Blog Post Promoter

Better with Bacon – Green Beans with Bacon and Tart Cherry Balsamic Glaze

Wow, it has been over two weeks since our last “Better with Bacon” feature.  What happened??? Shame on me for dropping the ball.

But fear not dear reader, I’m back with a recipe that will provoke a mouth watering experience by literally just saying it’s name. This week I give you…

Green Beans with Bacon and Tart Cherry Balsamic Glaze.

Say it again…

Green Beans with Bacon and Tart Cherry Balsamic Glaze.

Feel that…that’s a wet mouth.  Hit the jump for this simple bacony recipe…

INGREDIENTS:

3 slices bacon
1 small shallot, diced
1/2 cup chicken broth
1/2 cup balsamic vinegar
1/3 cup dried tart cherries
1 tablespoon brown sugar
1 pound green beans, trimmed and rinsed
kosher salt, to taste
freshly ground black pepper, to taste

DIRECTIONS:

In a saute pan, cook the bacon until brown and crisp. Remove bacon and let drain on a paper towel then remove all but 1 tablespoon of bacon drippings from the pan. Add shallots to the pan and let cook over medium-low heat for a few minutes until softened and just starting to brown. Add chicken broth and stir up any brown bits left from the bacon. Add cherries and balsamic vinegar and bring to a boil. Turn heat down to low and let simmer, stirring occasionally until thick and syrupy, 15-20 minutes.

While glaze is reducing, steam green beans until crisp-tender. When glaze is reduced to a syrupy state, season to taste with salt and pepper. Add steamed green beans to pan with the glaze and toss until they are lightly coated. Remove green beans to a platter using tongs, then pour remaining glaze and cherries over the top of the beans. Crumble the bacon slices over the beans and serve.

Photo and recipe via Pinch My Salt – go check them out!

Originally posted 2010-06-15 20:53:21.

Related Stories:February 3, 2013 — Better with Bacon – Green Bean Bacon Bundles…December 17, 2013 — Thankin’ for Bacon – Veggie Side #2…


Originally posted 2013-12-25 03:16:12. Republished by Blog Post Promoter

2887. RED WINE PINTO BEANS with SMOKY BACON

yields 8 to 10 servings

1/2 pound smoky bacon, diced
1 large onion, peeled and diced
2 celery stalks, diced
2 medium carrots, peeled and diced
4 garlic cloves, minced
2 large sprigs rosemary
1 pound dried pinto beans, soaked overnight
1 tablespoon coarse kosher salt, more to taste
2 cups dry red wine
extra-virgin olive oil, for serving (optional)
coarsely grated Parmesan, for serving (optional)
coarsely ground black pepper or red pepper flakes, for serving (optional)

In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.

Drain beans and add to pot along with 1 tablespoon salt. Pour in enough water to just cover the beans (about 7 to 8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour.

Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes.

Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10 to 20 minutes longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste.

bacon recipe courtesy of: The New York Times Magazine, February 20, 2013

Originally posted 2013-04-04 01:01:00. Republished by Blog Post Promoter

2904. PERFUMED ADZUKI BEANS and RICE with BOURBON and BACON

serves 4-5?

1/2 cup dried adzuki beans, rinsed, picked over, soaked in water overnight?
3 strips thick, uncured, applewood smoked bacon?
1 cup rice, rinsed?
2 tablespoons good bourbon
3 cups water?
1-2 tablespoon agave nectar (start with 1 tablespoon and add more to taste)?
pinch of salt, to taste

In the morning after soaking overnight, discard any beans that are floating. Drain water. If you are not going to cook right away, cover container with plastic wrap and refrigerate until ready to use.

Slice bacon in half, lengthwise, and then chop into small pieces. Add bacon to cold saucepan or Dutch oven and turn heat to medium. Cook bacon until fat is rendered and pieces are crisp and golden. Transfer cooked bacon to a small bowl and set aside. Drain off all but one tablespoon of grease.

Add beans to pan, stir, and then add rice. Stir to coat in bacon drippings. Add bourbon, stir and cook, about a minute, until most of the liquid has evaporated. Add water, bring mixture to a simmer, and cover pan, lowering heat. Cook until liquid is absorbed and beans and rice are tender, about 30-35 minutes.

Fluff mixture with a fork.

Add 1 tablespoon of agave, reserved bacon pieces, and mix into beans and rice. Add additional agave if necessary. Add salt to taste. Serve hot or warm.

bacon recipe courtesy of: gingerroot (member), Food52, March 21, 2011

Originally posted 2013-04-21 01:27:00. Republished by Blog Post Promoter

3041. LAMB SHOULDER with POLENTA and BEANS with BACON

makes 6 servings

Lamb roast:?
2 cups fresh basil leaves?
2 tablespoons olive oil?
1 3-pound boneless lamb shoulder roast, tied (a butcher can do this)?
Kosher salt, freshly ground pepper?

Polenta:?
4 sprigs thyme?
1 small shallot, finely chopped?
1 garlic clove, finely grated?
1 cup coarse polenta?
1 cup heavy cream?
3 cups (or more) low-sodium chicken broth?
Kosher salt, freshly ground pepper?

Beans and assembly:?
1/3 cup sugar?
1/3 cup unseasoned rice vinegar?
1/2 teaspoon hot chili paste (such as sambal oelek)?
1 teaspoon kosher salt plus more?
2 leeks, white and pale-green parts only, halved lengthwise, sliced crosswise 1/4″ thick, divided?
3 ounces thick-cut bacon, sliced crosswise 1/4″ thick?
1 14-ounce can cannellini beans, rinsed?
freshly ground black pepper?
3/4 cup fresh flat-leaf parsley leaves?
1/2 cup fresh cilantro leaves with tender stems?

For lamb roast: Preheat oven to 325°F. Blend basil and oil in a food processor until smooth. Place lamb in a roasting pan. Season generously with salt and pepper and rub basil purée all over. Cover with foil, and cook until fork-tender, 3-3 1/2 hours. Increase oven temperature to 500°F. Remove foil and roast lamb until golden brown, 10-15 minutes. Let rest 30 minutes. Pour pan juices into a measuring cup and skim; set jus aside.?
For polenta: Reduce oven temperature to 325°F. Mix thyme, shallot, garlic, polenta, cream, and 3 cups broth in a 13x9x2″ baking dish; season with salt and pepper. Cover with foil and bake, without stirring, until polenta is softened and liquid is almost completely absorbed, 60-75 minutes. Thin polenta with more broth, if needed.?
For beans and assembly: Bring sugar, vinegar, chili paste, 1 teaspoon salt, and 1/3 cup water to a boil in a small saucepan. Add half of leeks, reduce heat, and simmer until soft, 8-10 minutes. Drain; set leeks aside. Wipe out saucepan. Cook bacon over medium heat until fat renders and bacon is crisp, about 5 minutes; transfer to a paper towel-lined plate. Add remaining uncooked leeks to saucepan and cook, stirring often, until soft, 8-10 minutes. Add beans, bacon, and reserved boiled leeks and cook until heated through, about 3 minutes; season with salt and pepper. Untie lamb and thinly slice. Divide polenta among bowls. Top with lamb, beans, and herbs; drizzle with jus.

bacon recipe courtesy of: Justus Drugstore, 106 W Main Street, Smithville, Missouri; Bon Appétit, September 2013

Originally posted 2013-09-05 01:13:00. Republished by Blog Post Promoter

Better with Bacon – Green Bean Bacon Bundles…

Hells Yeah!

Don’t let it’s looks fool you, this is a much more complicated dish than it appears…but it’s worth it!

Click on over to howsweetitis.com for the recipe and more photos.

We’ll end this just as the recipe’s author ended her post…

“Bacon for Life!”

photo via howsweetitis.com

?

Originally posted 2011-06-11 21:22:22.

Related Stories:December 25, 2013 Better with Bacon – Green Beans with Bacon and Tart Cherry Balsamic GlazeNovember 11, 2013 Better with Bacon – Sufferin’ Succotash