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Yields:
2 - 4 serving(s)
Total Time:
30 mins
This hearty fork-and-knife dish from Hugh Acheson is perfect for a quick, easy dinner for two or as a starter for four.
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Ingredients
- 1 tsp. extra-virgin olive oil
- 1/4 lb. thickly sliced bacon
- 1 can navy beans
- 1/2 cup chicken stock or low-sodium broth
- 2 small turnips
- 1 Tbsp. lemon juice
- 1/4 cup Parsley
- kosher salt
- Freshly ground pepper
- unsalted butter
- 4 slice baguette
- shaved Parmigiano-Reggiano cheese
Directions
- Step 1In 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.
- Step 2Butter the toasts and arrange them on plates. Spoon the turnips, beans, and bacon over the toasts and top with shaved cheese and chopped parsley.
Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
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