White Beans with Bacon and Rosemary

By ebdonahue

Ingredients

• 3 slices bacon
• 1 small red onion, finely chopped (about 3/4 cup)
• 2 medium cloves garlic, finely chopped (about 2 tsp.)
• 1 teaspoon finely chopped fresh rosemary
• 3 tablespoons dry white wine
• 1 19-oz. can cannellini beans, drained and rinsed
• 1/4 cup lower-salt chicken broth
• 4 6-oz. skin-on trout fillets, pin bones removed
• Kosher salt and freshly ground black pepper
• 1/4 cup all-purpose flour
• 4 teaspoons olive oil
• 4 teaspoons unsalted butter
• 2 tablespoons chopped fresh flat-leaf parsley
• Lemon wedges, for serving

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from takingonmagazines.com

Preparation

Step 1

In a 10- to 12-inch skillet, cook the bacon over medium heat, turning once or twice, until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate, let cool, and then coarsely crumble.

Discard all but 2 Tbs. of the bacon fat from the skillet. Add the onion to the skillet, and cook, stirring occasionally, until soft, about 3 minutes. Add the garlic and rosemary and cook, stirring, for 1 minute. Add the wine and cook until the pan is nearly dry, about 1 minute. Add the beans, broth, and bacon and cook, stirring occasionally, for 5 minutes to let the flavors meld. Keep warm.

Meanwhile, season the trout with salt and pepper, and dredge in the flour. Heat 2 tsp. each of the oil and butter in a 12-inch nonstick skillet over medium-high heat until the foam from the butter subsides. Add 2 of the trout fillets flesh side down and cook until golden, about 2 minutes. Flip and cook 2 minutes more. Transfer to a plate and keep warm. Repeat with the remaining oil, butter, and trout.

Season the beans generously with salt and pepper and stir in the parsley. Serve the trout with the beans and lemon wedges for squeezing.

Prep time 15 mins; Cook time 20 mins; Total time 35 mins

from Fine Cooking Magazine, October/November 2013