Mercat’s White Beans – made easier and healthier

Happy new year, everyone!

I had a fabulous lunch over the holidays at Iron Chef Jose Garces’ restaurant Mercat in Chicago  http://www.mercatchicago.com/. It is wonderful – and not too expensive - so you should definitely go if you are ever in downtown Chicago.

I was quite excited that the chef shared a few of their recipes with me, including a killer white bean side dish. This is my modified version that is the right size for a family (not gallons!), and even easier and healthier than the restaurant's recipe. I bet these will be the best, most flavorful beans you have ever had.

This recipe is easily halved or doubled.

Gina’s easy Mercat white beans

Serves 4-6 as a side dish

2 slices bacon (raw, not precooked)

½ onion, diced

2 garlic cloves, minced

2 - 15 oz. cans Great Northern beans, drained and rinsed

2 c. low sodium (or regular) chicken broth

1/2 t. salt

1 t. dried thyme*

1 t. dried rosemary*, divided

1/2 t. black pepper

Cook bacon in a saucepan on medium until crisp. Set aside bacon strips. In pan with bacon drippings, cook onion and garlic until translucent/a few minutes. Add beans, chicken broth, salt, thyme, and ½ t. rosemary. Simmer on low, uncovered and stirring occasionally, for about 30 minutes, or until liquid is absorbed. Meanwhile, crumble or chop the bacon when it is cool. Stir the remaining ½ t. rosemary, pepper and bacon pieces into beans just before serving.

* Two notes on herbs:

1.  I used dried herbs because I always have them on hand and fresh can be hard to find in the winter, but of course use fresh if you have it; you’ll probably need to double the amount.

2.  These beans are very flavorful, so if you are feeding kids or like things less robust, start with half the amount I have listed and adjust to taste.