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Food 20 Summer Salads Jacques Pepin
Warm bean and bacon salad by chef Jacques Pepin

Yield: 6 servings

8 ounces slab bacon or pancetta, cut into 1/2-inch pieces

1 medium yellow onion, chopped (about 1 cup)

6 cloves garlic, crushed and chopped

2 (15 1/2-ounce) cans navy or other small white beans, rinsed and drained

1/2 teaspoons salt

1/2 cup chopped fresh parsley

3 tablespoons red wine vinegar

3 tablespoons olive oil

1 teaspoon ground black pepper

1. Place bacon or pancetta in a medium saucepan. Cover and cook over low heat, stirring occasionally, for about 8 minutes or until the meat has rendered much of its fat. Add onion and garlic and cook, stirring, for about 5 seconds. Transfer the contents of the saucepan, fat and all, to a large bowl.

2. Add beans, salt, parsley, vinegar, oil and pepper. Mix well, then serve warm or at room temperature.

Per serving: 372 calories; 25g fat; 7g saturated fat; 26mg cholesterol; 13g protein; 25g carbohydrate; 8g fiber; 493mg sodium.

Adapted from the upcoming "Essential Pepin" by Jacques Pepin (Houghton Mifflin Harcourt, October, 2011)