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Categories:
bacon shallots white beans thyme lemons salt fresh ground black pepper olive oil truffle oil spinach
Viewed: 65 - Published at: 8 years agoIngredients
- 4 slices bacon, diced
- 2 shallots, minced
- 1 (19 ounce) can 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
Method
- 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.
