Ingredient Notes
Beans – We’re using dry Great Northern beans here. Make sure to spread out your beans and pick out any shriveled beans or organic debris from processing that shouldn’t be there. Bacon – This recipe will use 1/2 of a standard pack of bacon. I like to slice right through the package to cut the bacon in half, and then slice into small pieces as seen in the photo below. Rosemary – Using fresh rosemary is absolutely worth it here. It’s the main flavor element so fresh really is best. If that’s not an option for you, you could try 2 teaspoons dry rosemary, and you’d want to add it with the liquid at the start of the cooking process. Butter – Butter helps add a smooth finish to these beans. Vinegar – This recipe calls for red wine vinegar. If you’re in a pinch, use white, or apple cider, but avoid plain white vinegar.
Instructions
Serving Suggestions
You can treat these beans like a soup and serve with Make-Ahead Garlic Bread, Easy No Knead Overnight Artisan Bread, or a grilled cheese sandwich. They would also make a great side for roasted chicken or Herb Roasted Turkey Breast. Serve with a side salad or your favorite green veggie.
Can I make these ahead of time? Great news! In my opinion, beans are even better when reheated the next day. Feel free to make these ahead of time and heat up as desired.
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