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Beans and Bacon on Buttered Toasts

This hearty fork-and-knife dish from Hugh Acheson is perfect for a quick, easy dinner for two or as a starter for four.

  • Total Time:
  • Servings: 2 to 4

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  • 1 teaspoon extra-virgin olive oil

  • 1/4 pound thickly sliced bacon, cut crosswise into 1/4-inch-thick lardons

  • One 15-ounce can navy beans, rinsed and drained

  • 1/2 cup chicken stock or low-sodium broth

  • 2 small turnips (1/2 pound)—peeled, quartered and very thinly sliced crosswise

  • 1 tablespoon fresh lemon juice

  • 1/4 cup chopped parsley, plus more for garnish

  • Kosher salt

  • Freshly ground pepper

  • Softened unsalted butter, for spreading

  • Four 1/2-inch-thick, diagonal slices of baguette, lightly toasted

  • Shaved Parmigiano-Reggiano cheese, for serving


  1. In 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.
  2. Butter the toasts and arrange on plates. Spoon the turnips, beans and bacon over the toasts and top with shaved cheese and chopped parsley.

Suggested Pairing

Pair with a ripe, full-bodied white such as Viognier or Chardonnay.

Contributed By Photo © Christina Holmes Published April 2014

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