White Beans with Bacon and Endive
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 (side-dish) servings
- 1 medium onion, chopped
- 2 large garlic cloves, chopped
- Carbohydrate 21 g(7%)
- Cholesterol 19 mg(6%)
- Fat 12 g(19%)
- Fiber 8 g(32%)
- Protein 11 g(22%)
- Saturated Fat 4 g(20%)
- Sodium 580 mg(24%)
- Calories 236
Preparation Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Set bacon aside. Add onion to drippings in pot and sauté until beginning to soften, about 4 minutes. Add half of endive with water still clinging to leaves. Cover pot and cook until endive is wilted, stirring once, about 4 minutes. Add remaining half of endive and chopped garlic. Cover and cook until endive leaves are wilted but still bright green, stirring once, about 4 minutes. Add cannellini, beef broth, and bacon. Cook bean mixture until heated through, stirring often, about 5 minutes. Season to taste with salt and pepper.
Preparation Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Set bacon aside. Add onion to drippings in pot and sauté until beginning to soften, about 4 minutes. Add half of endive with water still clinging to leaves. Cover pot and cook until endive is wilted, stirring once, about 4 minutes. Add remaining half of endive and chopped garlic. Cover and cook until endive leaves are wilted but still bright green, stirring once, about 4 minutes. Add cannellini, beef broth, and bacon. Cook bean mixture until heated through, stirring often, about 5 minutes. Season to taste with salt and pepper.
