Bacon with Fresh White Beans

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About


  • 1 pound belly bacon, diced into -inch cubes
  • 16 cipollini onions, peeled, some root core removed
  • 8 fresh sage leaves
  • 2 cups fresh white cannellini beans
  • 1 tablespoon finely chopped fresh garlic
  • ½ cup extra virgin olive oil
  • 1 teaspoon freshly ground black Pepper
  • Sea salt


Put the bacon in a 12-inch-diameter heavy casserole. Add ½ cup water, the onions, and four sage leaves. Cover and cook over low heat for 20 minutes.

Put the beans in a fine wire basket and dip in salted boiling water for 5 minutes. Drain, and put the beans on top of the onions. Remove the sage leaves and add four fresh ones. Cover and cook until the beans are done, stirring a few times, about another 10 minutes.

Turn off the heat, add the garlic, olive oil, and black pepper, and let the mixture sit covered for 10 minutes. Remove the cover and put the casserole on high heat to evaporate the juices for about 5 minutes. There should be some “sauce” but it should not be runny. Pass the sea salt for those who think the bacon did not salt the beans enough.