25 minutes / Servings: 4
This simple recipe takes full advantage of the starchiness of cannellini beans. Frying the beans in the fat rendered from bacon combined with some fruity olive oil blisters, browns and crisps their exteriors, creating a pleasing contrast to the soft, creamy interiors. Garlic, smoked paprika and lemon juice are perfect flavor accents, and baby spinach wilted into the mix at the end of cooking rounds out the dish. For best crisping and to minimize splatter, pat the beans dry after draining them. And when frying, stir the beans only every minute or so.
4 ounces bacon, chopped
1 tablespoon extra-virgin olive oil, plus more to serve
4 medium garlic cloves, minced
½ teaspoon smoked paprika
Kosher salt and ground black pepper
Two 15½-ounce cans cannellini beans, rinsed, drained and patted dry
5-ounce container baby spinach
2 tablespoons lemon juice, plus lemon wedges to serve
In a 12-inch skillet combine the bacon and 1 tablespoon oil. Cook over medium, stirring occasionally, until the bacon is crisp, 5 to 6 minutes. Using a slotted spoon, transfer to a paper towel–lined plate; set aside.
To the fat remaining in the skillet, add the garlic, paprika and 1 teaspoon pepper. Cook over medium-high, stirring, until fragrant, about 30 seconds. Add the beans and cook, stirring only about once every minute or so, until the skins begin to split and crisp and are lightly browned, 5 to 6 minutes.
Add the spinach and stir just until wilted. Remove the pan from the heat and stir in the lemon juice, then taste and season with salt and pepper. Transfer to a serving dish, drizzle with additional oil and sprinkle with the bacon. Serve with lemon wedges.