Bean and Bacon Salad


  • 1 pound dried navy beans
  • 6 cups cold water
  • 1 ½ teaspoons salt
  • ½ pound slab bacon, cut into 1/2-inch slices and then into 1/2-inch lardons
  • 1 medium-size onion (4 ounces), peeled and chopped
  • 6 cloves garlic, peeled, crushed and chopped (1 tablespoon)
  • ½ cup chopped parsley
  • 3 tablespoons red-wine vinegar
  • 3 tablespoons virgin olive oil
  • 1 teaspoon freshly ground black pepper
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      485 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 49 grams carbohydrates; 12 grams dietary fiber; 4 grams sugars; 22 grams protein; 24 milligrams cholesterol; 849 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 generous servings


  1. Wash the beans and remove and discard any damaged ones or any foreign material. Place the beans in a pot with the cold water and 1 teaspoon of the salt. Bring to a boil, cover, reduce the heat to low and cook until tender, 1 to 1 1/2 hours. Let cool to lukewarm. (There should be only a little water remaining.)
  2. Place the lardons in a saucepan and saute over low heat, covered, for about 8 minutes. Add the onion and garlic and cook, stirring, for about 5 seconds. Add the contents of the saucepan, fat and all, to the beans with their remaining cooking liquid. Add the parsley, vinegar, oil, salt and pepper to tastes and mix well. Serve at room temperature.

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