Great Northern Beans with Leeks and Bacon
Save this Recipe
Featured in Cookbooks
Great Northern Beans with Leeks and Bacon
Yield: 6 servings
-
2
cups dried Great Northern beans
-
4
slices thick-sliced bacon, diced
-
2
tablespoons extra-virgin olive oil
-
6
cups thinly sliced leeks, white and
-
tender green parts (2 bunches)
- 2
- 1
1. Place beans in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil. Remove from heat and let stand, covered, 1 hour. Drain beans and return to pot. Cover with cold water and bring to a boil. Lower heat to a simmer, cover and cook until tender, but not mushy, 45 minutes to 1 hour. Drain beans, reserving some cooking water. Return beans to pan.
2. Place bacon in a large skillet; cook over medium-high heat until crisp. Remove with a slotted spoon and set aside. Add olive oil to skillet. Add leeks and garlic; sauté 10 minutes. Add to beans. Crumble bacon and add to beans with salt and pepper. Add cooking water if beans seem dry. Serve hot.
Sign-in to comment on this recipe.
The Cook
Recipe Roll
- Northern Indian Chicken Curry
- Focaccia with Rosemary and Onions
- Great Northern Beans with Leeks and Bacon
- Bow Tie Pasta with Basil Pesto
- Antipasto Salad
