Ingredients:
4 slices bacon, diced
2 shallots, minced
1 (19 ounce) cans white beans, drained and rinsed ( such as navy beans or cannellini beans)
2 teaspoons minced fresh thyme
2 lemons, juice of
salt
fresh ground black pepper
2 tablespoons olive oil
1 teaspoon truffle oil
4 cups baby spinach
Directions:
Note: if you’re buying metric, you want the 540 mL can of beans; you’re aiming for about 2 cups of beans.
In a medium saucepan over medium heat, cook diced bacon until crisp (it will take about 10 minutes or so).
With a slotted spoon, remove bacon to drain on paper towels, but leave bacon fat in pan; raise heat to medium high.
Add shallots and saute for one minute.
Now add beans, thyme and lemon juice; stir.
Cook until beans are warmed through, anywhere from two to four minutes.
Return bacon to pan and season with salt and pepper.
Stir in olive oil and truffle oil and remove from heat.
Arrange spinach evenly over four plates and spoon warm bean mixture on top.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.