An accompaniment to Sauteéd Scallops with Hazelnut Vinaigrette . Also great with roast lamb or chicken.
Recipe information
Yield
Makes 3 1/2 cups
Ingredients
1 tablespoon olive oil
1/4 cup chopped bacon
1/2 carrot, finely chopped
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
3 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 cup canned low-salt chicken broth
Preparation
Heat oil in heavy large saucepan over medium-high heat. Add bacon; sauté until brown, about 3 minutes. Reduce heat to low. Add carrot, onion and rosemary; sauté until vegetables are tender, about 5 minutes. Increase heat to high. Add cannellini and broth; bring to boil. Reduce heat to low; cook until almost all liquid is absorbed, stirring often, about 20 minutes. Puree mixture in processor. Return to saucepan. Season with salt and pepper.
