2 (14 ounce) cans
white beans, cannellini or Great Northern, drained and rinsed
Parmesan rind, (optional)
½ teaspoon
kosher salt
½ teaspoon
freshly cracked black pepper
½ pound
thick-cut bacon, cut into 1-inch pieces
Method
Cook the bacon in a medium pot over medium heat, stirring often, until it begins to crisp, 6 to 8 minutes. Using a slotted spoon, remove the bacon and set aside. Remove all but 1 tablespoon of the bacon fat from the pot.
Add the garlic to the pot with the remaining bacon fat and cook until fragrant, about 1 minute.
Add the stock, bacon, beans, salt, pepper and Parmesan rind (if using) to the pot and bring to a simmer.
Simmer for 15 minutes. Taste and adjust seasoning as needed, adding more salt if not using a Parmesan rind.