Cookbook author Amanda Frederickson made Bacon, Beans & Greens Over Toast, using items found in her refrigerator and pantry. (see recipe below) Amanda's cookbook, Simple Beautiful Food, releases today and is available wherever you buy books. For more information, visit www.amandafrederickson.com.
Bacon, Beans and Greens Over Toast
Serves 4
SHOPPING LIST
Smoked paprika
Bread
Canned cannellini beans
Stock
Swiss chard
Garlic
Shallot
Bacon
Remove the stems from 1 bunch of Swiss chard; chop the stems into 1-inch pieces and coarsely chop the leaves. Set aside.
In a skillet, cook 4 strips of chopped bacon over medium heat for 4 to 6 minutes, until crispy. Remove the bacon and drain all but 1 tablespoon of fat from the pan. Add 4 slices of bread to the pan, and toast over medium-low heat for 2 to 4 minutes, flipping halfway through. Remove and keep warm.
Add more bacon fat if needed, the chard stems, and a pinch of salt to the pan and sauté over medium heat for 4 to 6 minutes, until tender. Add 2 minced cloves of garlic, 1 minced shallot, and 1⁄2 teaspoon smoked paprika and cook for 30 seconds. Add the chard leaves and another pinch of salt and cook until wilted, about 2 minutes. Drain and rinse 1 (15-ounce) can of cannellini beans and add to the skillet with 1 cup of chicken or vegetable stock and cook until heated through. Taste for salt and pepper. Remove the pan from the heat. Top each slice with the bean mixture and bacon and serve warm
TIP If you want this to be vegetarian, replace the bacon with caramelized onions (page 227) and use vegetable stock.
“Reprinted from Simple Beautiful Food. Copyright © 2020 by Amanda Frederickson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.”
