Bacon & White Bean Skillet with Crispy Sage
Ingredients
- 6 slicesbacon
- 1 mediumyellow onion
- 3 clovesgarlic
- 2 cans (15 oz each)canned white beans
- 1 cupchicken broth
- 8 leavesfresh sage
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Chop the bacon into 1-inch pieces. Cook in a large skillet over medium-high heat until crispy, about 6 minutes. Transfer to a paper towel; reserve 2 tablespoons fat in the pan.
- 02
Add the diced onion to the bacon fat and sauté until softened and lightly golden, about 4 minutes. Stir in the minced garlic and cook until fragrant, 1 minute.
- 03
Drain and rinse the white beans. Add them to the skillet along with the chicken broth. Bring to a gentle simmer and cook for 5 minutes to blend the flavors.
- 04
Tear the sage leaves and stir them into the skillet along with the cooked bacon. Season with salt, pepper, and red pepper flakes to taste. Cook for 1 minute more.
- 05
Divide between bowls and serve warm, optionally with crusty bread to soak up the broth.
Spice Tips
For gentle heat, keep the red pepper flakes to a pinch; for a sharper kick, increase to 1/2 teaspoon. A squeeze of fresh lemon juice brightens the finish. Crispy garlic chips or a drizzle of good olive oil make easy garnishes.
This is equally good warm or at room temperature the next day—a great packed lunch. Swap in cannellini beans or chickpeas if white beans aren't on hand.