Ingredients:
1 ounce thick-sliced lean bacon or 1 ounce thick-sliced pancetta, cut into 1/4″ dice
3 medium onions, halved and thinly sliced lengthwise
2 bay leaves
1/3 cup balsamic vinegar
2 tablespoons water ( or reserved bean cooking liquid)
3 cups drained and cooked beans or 3 cups drained and cooked lentils, or canned beans rinsed well and drained
kosher salt
freshly ground black pepper
1/4 cup fresh flat-leaf parsley
Directions:
To make the dressing, put the bacon in a medium heavy nonstick skillet set over moderately low heat, cover and cook until it’s crisp and browned and has rendered it’s fat out, about 8 minutes Add the onions, cover and cook until they are wilted, about 5 minutes adding 1 Tbls of water if necessary to prevent sticking Remove the lid and continue cooking until the onions are golden brown, about 8 minutes Add the bay leaves, balsamic vinegar and water, simmer for 30 seconds.
Stir in the beans and salt to taste.
Simmer 5-10 minutes, tossing occasionally, until the beans are heated through Pepper generously and stir in the parsley.
Serve warm.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.