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Ingredients
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8 ounces
bacon, diced
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3
leeks, thinly sliced
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4 cups
white beans, canned or cooked until tender but not mushy (Great Northern or Cannelini)
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1 tablespoon
fresh thyme (or 1 tsp dried)
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1 teaspoon
kosher salt (to taste)
Directions
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Saute bacon in a large skillet over medium-high heat until crispy and browned.
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Slice leeks and rinse well.
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Add leeks to crisped bacon, and stir while moisture from leeks deglazes pan.
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When leeks are soft and beginning to carmelize, add thyme and drained beans to skillet.
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Cook on low heat for 5-10 minutes, adding salt to taste.
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