A pot of beans cooked with a slice of bacon is pretty much a standard for me at least 2x a week. Here is another version:
White Beans with Rosemary
- 1 slice bacon
- 1 sprig rosemary
- 2 C dried Great Northern beans
- water, to cover
- salt to taste
Put everything but the salt in a big pot. Bring to a boil, then simmer for three hours, or until beans are tender. Check every 30 minutes or so and add more water as needed. Salt in the last 30 minutes of cooking*.
*I always wait to salt beans because my grandma said that the skins get tough if you salt them too early. Truth or Arkansas wives tale, I have no idea, but that’s what I do.