Recipe by Miss Erin C.
I'm on a balsamic vinegar kick so this recipe is on deck for my next big meal. This is from my new cookbook "A New Way To Cook."
Top Review by Kellie in SLO
I really enjoyed the flavor the balsamic vinegar added to this dish. It was very easy to assemble. I am looking forward to taking the leftovers to work with me. I for sure will be making this again. Thanks for posting it.
Balsamic Bacon Vinaigrette
- 1 ounce thick-sliced lean bacon or 1 ounce thick-sliced pancetta, cut into 1/4" dice
- 3 medium onions, halved and thinly sliced lengthwise
- 2 bay leaves
- 1⁄3 cup balsamic vinegar
- 2 tablespoons water (or reserved bean cooking liquid)
- 3 cups drained and cooked beans or 3 cups drained and cooked lentils, or canned beans rinsed well and drained
- kosher salt
- freshly ground black pepper
- 1⁄4 cup fresh flat-leaf parsley
Directions See How It's Made
- To make the dressing, put the bacon in a medium heavy nonstick skillet set over moderately low heat, cover and cook until it's crisp and browned and has rendered it's fat out, about 8 minutes Add the onions, cover and cook until they are wilted, about 5 minutes adding 1 Tbls of water if necessary to prevent sticking Remove the lid and continue cooking until the onions are golden brown, about 8 minutes Add the bay leaves, balsamic vinegar and water, simmer for 30 seconds.
- Stir in the beans and salt to taste.
- Simmer 5-10 minutes, tossing occasionally, until the beans are heated through Pepper generously and stir in the parsley.
- Serve warm.