Name: Beans and Bacon on Buttered Toasts
Total time: 30 min
Yield: 2 to 4
Ingredients: 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

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.

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Beans and Bacon on Buttered Toasts

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