Warm Bean and Bacon Salad

8 ounces slab bacon or pancetta, cut into ½-inch pieces

1 medium yellow onion, chopped (about 1 cup)

6 garlic cloves, crushed and chopped

2 cans (15½-ounces) navy or other small white beans, rinsed and drained

½ teaspoons salt

½ cup chopped fresh parsley

3 tablespoons red wine vinegar

3 tablespoons olive oil

1 teaspoon ground black pepper

Place the bacon or pancetta in a medium saucepan over low heat. Saute, covered, for about 8 minutes, or until the meat has rendered much of its fat. Add the onion and garlic and cook, stirring, for about 5 seconds. Transfer the contents of the saucepan, fat and all, to large bowl.

Add the beans, salt, parsley, vinegar, oil and pepper. Mix well, then serve warm or at room temperature.

Serves six.

@Recipe nutrition:Nutrition values per serving: 372 calories, 25 g fat (7 g saturated), 25 g carbohydrates, 8 g fiber, 13 g protein, 26 mg cholesterol, 493 mg sodium.

Adapted from “Essential Pepin” by Jacques Pepin(October 2011 Houghton Mifflin Harcourt)