Warm Bean Salad With Leeks and Bacon

1. 1

   Place beans in a large Dutch oven and cover with about 2 inches of water.

2. 2

   Bring to a boil over medium high heat and cook about 1 minutes.

3. 3

   Turn off heat and let stand, covered for at least 1 hour.

4. 4

   Drain beans, and return to Dutch oven.

5. 5

   Cover with cold water, bring to a boil and lower heat, cover and cook about 45 minutes to an hour, until tender.

6. 6

   Drain beans, reserving cooking liquid.

7. 7

   In a large skillet, cook bacon over medium high heat until crisp.

8. 8

   Remove and set aside.

9. 9

   Add olive oil to skillet, then add leeks and garlic.

10. 10

    Saute about 10 minutes.

11. 11

    Add beans and crumble bacon over top.

12. 12

    Season with salt and pepper to taste.

13. 13

    Add some reserved cooking liquid if beans seem dry.

14. 14

    Serve.

* Per serving · 4 servings · Values may vary.

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