Warm Bean Salad With Leeks and Bacon

Adapted from a newspaper clipping. This recipe is a good way to stretch a dollar with the added benefit that dried beans are low in fat, yet high in protein. This recipe calls for Great Northern beans, but you can substitute nearly any bean you like with ease. To save time, substitute canned beans that have been drained and rinsed.

• Ready In: 2 hrs
• Serves: 6
• Yields: 1 large pot

Ingredients

• 2  cups dried great northern beans
• 4  slices bacon, thick-sliced, diced
• 2  tablespoons olive oil
• 6  cups leeks, thinly sliced, white and green parts (about 2 bunches)
• 2  garlic cloves, minced
• 1  teaspoon salt
•  fresh coarse ground black pepper

Directions

1. Place beans in a large Dutch oven and cover with about 2 inches of water. Bring to a boil over medium high heat and cook about 1 minutes. Turn off heat and let stand, covered for at least 1 hour. Drain beans, and return to Dutch oven. Cover with cold water, bring to a boil and lower heat, cover and cook about 45 minutes to an hour, until tender. Drain beans, reserving cooking liquid.
2. In a large skillet, cook bacon over medium high heat until crisp. Remove and set aside. Add olive oil to skillet, then add leeks and garlic. Saute about 10 minutes. Add beans and crumble bacon over top. Season with salt and pepper to taste. Add some reserved cooking liquid if beans seem dry. Serve.