Truffled White Beans with Bacon
Truffled White Beans with Bacon
Truffled White Beans with Bacon

I sometimes drag my boyfriend to fancy French restaurants because I love all food (including French food). He absolutely hates it because it’s expensive and the portions are small and he eats like a monster (that makes two of us). But it’s where inspiration for recipes like this are born! This recipe is inspired by a duck dish that I had at Avec Bistro that was served on a bed of warm truffled cannellini beans. Dang was it good. I’ve been dreaming about it ever since. I honestly think I did a great job copying it and to my boyfriends pleasure I made sure that he got a MAN sized portion this time around. This is a fantastic side dish that can be served with your favourite protein and vegetable or simply on a bed of spinach, sautéed kale or rice.

Truffled White Beans with Bacon

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Yield: 8 servings as a side

INGREDIENTS

  • 2 cans white beans, drained and well rinsed
  • 8 slices bacon, diced
  • 1 sweet onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp chopped fresh rosemary
  • 1 cup white wine or chicken stock
  • Juice of 1 lemon
  • 1 tbsp butter
  • 1 ½ tsp truffle oil
  • 1 tsp extra virgin olive oil
  • Salt and pepper to taste

DIRECTIONS

In a large fry pan cook bacon over medium heat until browned and crispy. Remove bacon with a slotted spoon and place on a bed of paper towels to absorb the grease.

Leaving the bacon grease in the pan, add in the chopped onion and rosemary and sauté for 3 minutes, until onions are translucent. Add in garlic and cook for an additional minute. Pour in white wine (or chicken stock) and lemon juice and cook until liquid is reduced. Stir in the butter. You want the sauce to be able to coat the back of the spoon so keep reducing the liquid until this point, stirring often. Return the bacon to the pan and season with salt and pepper. Remove from the heat and stir in truffle oil. Before serving drizzle with the remaining extra virgin olive oil and season with additional chopped rosemary and salt and pepper.