Bean and Bacon Salad Recipe

Name: Bean and Bacon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried navy beans; 6 cups cold water; 1 1/2 teaspoons salt; 1/2 pound slab bacon, cut into 1/2-inch slices and then into 1/2-inch lardons; 1 medium-size onion (4 ounces), peeled and chopped; 6 cloves garlic, peeled, crushed and chopped (1 tablespoon); 1/2 cup chopped parsley; 3 tablespoons red-wine vinegar; 3 tablespoons virgin olive oil; 1 teaspoon freshly ground black pepper

Servings: persons

1 pound dried navy beans
6 cups cold water
1 1/2 teaspoons salt
1/2 pound slab bacon, cut into 1/2-inch slices and then into 1/2-inch lardons
1 medium-size onion (4 ounces), peeled and chopped
6 cloves garlic, peeled, crushed and chopped (1 tablespoon)
1/2 cup chopped parsley
3 tablespoons red-wine vinegar
3 tablespoons virgin olive oil
1 teaspoon freshly ground black pepper

1
Wash the beans and remove and discard any damaged ones or any foreign material.
2
Place the beans in a pot with the cold water and 1 teaspoon of the salt.
3
Bring to a boil, cover, reduce the heat to low and cook until tender, 1 to 1 1/2 hours.
4
Let cool to lukewarm.
5
(There should be only a little water remaining.)
6
Place the lardons in a saucepan and saute over low heat, covered, for about 8 minutes.
7
Add the onion and garlic and cook, stirring, for about 5 seconds.
8
Add the contents of the saucepan, fat and all, to the beans with their remaining cooking liquid.
9
Add the parsley, vinegar, oil, salt and pepper to tastes and mix well.
10
Serve at room temperature.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound dried navy beans, 6 cups cold water, 1 1/2 teaspoons salt, 1/2 pound slab bacon, cut into 1/2-inch slices and then into 1/2-inch lardons, and more.

Yes, Bean and Bacon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bean and Bacon Salad

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