Creamy stewed beans with spinach and tomato and flavoured with white truffle oil and bacon. Deliciously elegant way to include more beans in your diet – one of the worlds best super food.
Today we are handling another viewer’s request. My friend Meg asked me to post a recipe or two on beans. Our favourite bean recipe has to be the one given to me by my friend Jon. He is a fellow foodie and a great cook. He came over one night with his bags of groceries from St. Lawrence Market and made me dinner! Best friend ever! Jon I think you are due for another visit ASAP!
These beans cook up nicely into a creamy stew without any need of any dairy. The slow release of the starches creates that lovely creamy texture and the white truffle oil brings this recipe from ordinary to extrordinary. Truffle oil is expensive (I got mine at 14 dollars CAD for 55ml bottle) but I totally support investing in a small bottle. That little bottle lasts me a year and a few drops is all you need for other European inspired dishes such as soups, stews, pastas and would work nice with red meat dishes.
Jon paired these beans with a stuffed pork tenderloin and we also love this beans with chicken or top it over salad. These beans are one of those dishes that get even better the next day – great for making a day ahead and perfect for those “make ahead” weekday lunches!
- 2 cans of cannellini beans
- 2 strips of bacon chopped
- 4 cups of baby spinach (~1 small pre-wash package)
- 1 1/2 cup fresh tomatoes roughly chopped (~2 tomatoes)
- 1 cup onion diced
- 1 cup of chicken broth or water
- 3 garlic cloves
- 1/2 tsp salt
- 1 bay leaf
- 1 tsp white truffle oil
- In a sauce pan brown the bacon on medium high heat.
- Remove bacon once golden and crispy and place on paper towel to drain excess fat.
- Keep about 1 & 1/2 tbsp of the remaining bacon drippings in the pan. If the bacon was fatty drain some of the drippings if necessary or if the bacon is lean add olive oil to make up the difference.
- Add and sautee garlic and onion over medium high heat (2 minutes)
- Add tomato, beans, broth, bay leaf and salt and simmer covered (15 minutes)
- Lower the heat to low and stir often (10 minutes)
- Stir in spinach and cooked bacon and cook (1 minute)
- Drizzle the white truffle oil right before serving. ENJOY
White truffle oil is rather expensive. But a little goes a long way. I buy a very small bottle for about 14 dollars Canadian and it lasts me a year. This oil is great in European inspired soups, stews, pastas and red meat dishes.