Cannellini Bean Salad with Bacon and Onion is a delightful combination of tender beans, crispy bacon, and fresh parsley, all brought together with a zesty lemon dressing. This salad is perfect as a main dish or a side, offering a hearty yet refreshing option for any meal. The flavours blend seamlessly, making it a go-to recipe for those who enjoy hearty and light dishes.
About the Recipe
Cannellini Bean Salad with Bacon and Onion stands out for its blend of textures and flavours. The creamy beans, cooked with thyme and garlic, pair perfectly with the crispy bacon and the fresh parsley. A tangy lemon dressing ties everything together, making this salad both refreshing and satisfying. This recipe is rooted in simple, wholesome ingredients that highlight the natural flavours of each component, offering a dish that’s both nutritious and delicious.
Why You Will Love This Recipe
This Cannellini Bean Salad with Bacon and Onion perfectly blends flavours and textures. The creamy beans absorb bacon’s rich, smoky taste, while the fresh parsley and lemon juice add a refreshing touch. It’s easy to make and incredibly satisfying, making it an ideal dish for a quick lunch or a light dinner. You’ll love how the simple ingredients combine to create a flavorful and nutritious meal.
Cannellini Bean Salad with Bacon and Onion
Cooking Tips
For the best results, soak the cannellini beans overnight to ensure they cook evenly and become tender. When sautéing the bacon and onion, make sure the bacon is slightly crispy and the onion is soft and golden. This will add a great texture and depth of flavour to the salad. Add a pinch of red pepper flakes while sautéing the bacon and onion if you prefer a spicier kick.
Cultural Context
While this recipe has no specific regional origin, it combines Italian and American cuisine elements. Cannellini beans and fresh herbs like parsley and thyme are common in Italian cooking while adding bacon gives it a distinctly American twist.
Serving and Storing Suggestions
Serve this Cannellini Bean Salad with Bacon and Onion at room temperature. It’s perfect as a side dish for grilled meats or a light main course. This recipe serves four and takes about 50 minutes of active cooking time. The total preparation time, including soaking the beans, is approximately 13 hours. Store any leftovers in an airtight container in the refrigerator for up to three days.
Other Similar Recipes
- Tuscan Bean Salad
- Bacon and Lentil Salad
- Garlic and Herb White Bean Salad
- Italian Pasta Salad with Bacon
Nutrient Benefits
Cannellini beans are a great source of protein and fibre, which can help with digestion and keep you full longer. They also provide essential vitamins and minerals like iron, magnesium, and folate. While enjoyed in moderation, bacon adds flavour and a bit of protein. Fresh parsley offers a boost of vitamins A and C and antioxidants.
Cannellini Bean Salad with Bacon and Onion
Ingredients
- 1 1/2 cups Dried Cannellini Beans
- 2 Bacon Rashers
- 1 Onion (quartered)
- 3 Garlic Cloves (peeled)
- Two sprigs thyme
- Olive Oil
- Ground Black Pepper
- Salt
- 1 1/2 tbsp Lemon Juice
- 3 tbsp Parsley chopped
Instructions
- Place the dried beans in a bowl and cover with plenty of cold water. Soak for about 12 hours.
- Drain the beans and transfer them to a pan. Trim the rind from the bacon and add to the pan.
- Add half the onion, two garlic cloves, and thyme to the pan. Cover generously with cold water and bring to a boil.
- Reduce to a simmer and cook for about 40 minutes or until the beans are tender.
- Dice the bacon and remaining onion. Sauté in 1 tbsp olive oil until the onion is soft and lightly coloured and the bacon slightly crisp.
- Drain the cooked beans and transfer them to a bowl. Add the bacon and onion mixture.
- Add 1/4 cup olive oil, salt, and pepper to taste. Let the mixture cool.
- When cool, add a little extra oil if needed. Stir in the lemon juice and chopped parsley.
- Mix well and serve.
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Frequently Asked Questions
How can I make this recipe vegetarian?
To make this recipe vegetarian, omit the bacon and use vegetable broth instead of water to cook the beans. Add smoked paprika or a few drops of liquid smoke to achieve a similar smoky flavour. The rest of the recipe remains the same, and you’ll still enjoy a delicious and hearty bean salad.
Can I use canned beans instead of dried beans?
Yes, you can use canned beans for convenience. If using canned beans, rinse and drain them well before adding them to the recipe. Skip the soaking and cooking steps and proceed with sautéing the bacon and onion. This will significantly reduce the preparation time, making it a quick and easy dish.
What are some excellent pairings with this salad?
Cannellini Bean Salad with Bacon and Onion pairs well with grilled meats like chicken or steak. It also complements lighter dishes like a simple green salad or a bowl of tomato soup. For a complete meal, serve it with a slice of crusty bread or alongside roasted vegetables.
How can I store leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to three days. Before serving, stir the salad well and add a splash of lemon juice or olive oil to freshen up the flavours. This salad is best served chilled or at room temperature.
Can I add other vegetables to this salad?
Absolutely! Add other vegetables, such as cherry tomatoes, cucumbers, or bell peppers to enhance the salad. Fresh herbs, such as basil or mint, can also add a new dimension of flavour. Just be sure to adjust the seasoning and dressing accordingly to maintain the balance of flavours.
