Loose Moose: Jack & The Bean Stalk | Smoky White Beans
Course: Entree, lunch, Side Dish
Servings: 4
Author: Wanda Baker
Ingredients
3piecespancettadiced
1/3cupsmoked sausagediced
1/3cupshallotdiced
1cupcarrotchopped
1/2cupcelerychopped
1 540ml19 oz can white kidney beans or
2cupschicken broth
1/4tspfresh rosemarychopped
1/4tspHerbes de Provence
salt and pepper
olive oil
1/4cupbacon Lardonscrispy
1tbspparsleyfresh & chopped
Instructions
Pour some oil into a medium sized pot set over medium heat. Add your pancetta and let cook for a few minutes. Next add your sausage and shallots. Cook for a few more minutes.
Stir in carrots, celery, rosemary and Herbes de Provence. Let cook another 10 minutes to soften vegetables.
Add chicken broth, beans and a pinch each of salt and pepper.
Lower heat to simmer and cook for about 30 minutes.
On cutting board or in small bowl mix together Lardons and chopped parsley.
To serve place cooked beans in a bowl and top with Lardon/Parsley mixture.