Bacon perks up flavor of bean, cabbage meal

Wednesday, April 16, 2014

Beans and bacon are a classic combination. Here they join with pasta and Napa cabbage to make a rustic dish that comes together in 20 minutes. This is also a great example of how a little bit of bacon goes a long way.

The bacon is a key seasoning ingredient, so choose a brand with a deep, smoky flavor.

Pasta With Cannellini Beans, Cabbage and Bacon

8 ounces dried pasta, preferably campanelle, shells or orecchiette

4 ounces applewood-smoked bacon, cut crosswise into ¼ -inch pieces

¾ cup finely diced red onion

1 ½ cups cannellini beans (if using canned, drain and rinse them)

6 ounces Napa cabbage, cut into 2-inch-by- ½ -inch strips

¾ cup chicken broth

Kosher salt and ground black pepper

Extra-virgin olive oil, optional garnish

Grated parmesan cheese, optional garnish

Cook the pasta according to package directions.

Meanwhile, heat a large braising pan or skillet over medium-high heat. Add the bacon; cook, stirring occasionally, for about 4 minutes, or until some of the bacon’s fat is rendered. Add the onion; cook, stirring, 3 to 4 minutes, until the onion softens and the bacon starts to brown around the edges.

Add the beans, cabbage and broth. Season lightly with salt and pepper, stirring to incorporate. Cover; once the liquid comes to a boil, reduce the heat to medium and cook, stirring once or twice, for 5 to 7 minutes or until the cabbage is tender. Taste, and adjust the seasoning as needed. Remove from the heat.

Drain the pasta; add it to the bean and cabbage mixture, stirring to incorporate.

Serve warm, drizzled with a little oil, if desired. Pass the cheese and a black-pepper grinder at the table, if desired.

Makes 4 servings.

Nutrition information: Each serving contains 360 calories, 15 g protein, 61 g carbohydrates, 6 g fat, 5 mg cholesterol, 290 mg sodium and 6 g fiber.

Dietary exchanges: 3 starch, 1 ½ vegetable, 1 high fat meat

Food, Pages 40 on 04/16/2014