Bacon Rosemary Cannellini Beans
A flavorful white bean spread perfect for topping lightly toasted bread.
drained and rinsed
finely chopped fresh rosemary
freshly grated sharp provolone cheese
Salt & pepper to taste
Heat a medium skillet over medium heat, cook bacon until crisp. Drain on a paper towel, crumble, and set aside.
Drain all but 1 tablespoon bacon fat from skillet. Add garlic, cook for 1 minute.
Stir in beans, rosemary, bay leaf, and chicken stock. Reduce heat, simmer on low heat 5-7 minutes until slightly thicken. Remove bay leaf, discard. Salt and pepper to taste.
Mix in bacon, garnish with cheese.
Tip- Lightly mash half of bean mixture with a fork for extra thickness.