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.
@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)