Beans and Bacon on Buttered Toasts

By kathryns

Ingredients

• 1 teaspoon extra-virgin olive oil
• 1/4 pound thickly sliced bacon, cut crosswise into 1/4-inch-thick lardons
• One 15-ounce can navy beans, rinsed and drained
• 1/2 cup chicken stock or low-sodium broth
• 2 small turnips (1/2 pound)—peeled, quartered and very thinly sliced crosswise
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped parsley, plus more for garnish
• Kosher salt
• Freshly ground pepper
• Softened unsalted butter, for spreading
• Four 1/2-inch-thick, diagonal slices of baguette, lightly toasted
• Shaved Parmigiano-Reggiano cheese, for serving

Details

Servings 2
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

In a large skillet, heat the olive oil. Add the bacon and cook over moderately high heat, stirring occasionally, until browned but not crisp, about 5 minutes.

Add the beans and stock and cook over moderate heat, stirring occasionally, until the stock is nearly absorbed, about 5 minutes.

Add the turnips, lemon juice and 1/4 cup of parsley and cook, stirring, until the turnips are crisp-tender, about 2 minutes. Season the dish.

Butter the toasts and arrange on plates. Spoon the turnips, beans and bacon over the toasts and top with shaved cheese and chopped parsley.