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  • Listener Recipe

Provencal Beans, with dried apricots & bacon

Submitted by listener Lisa F.


This recipe is one of the 7 good things I took out of my first marriage, in addition to my children.


Two 15.8 ounce cans Great Northern beans, drained and rinsed

One 16 ounce Package of bacon

Two 6 ounce bags of dried apricots, cut into small pieces

Fresh parsley, chop up the entire bunch

8 ounces Salted cashews

1/2 cup Olive oil

Balsamic vinegar to taste

Salt

Pepper


Directions: cook the bacon until crispy. Drain the beans, and mix them in a large bowl with parsley, chopped apricots, and the entire container of cashews. When the bacon cools, crumble it and add it to the bowl.


In a measuring cup, mix the olive oil and balsamic vinegar, salt, and pepper. Pour over the salad, mix and serve. Recommend the entire household eats a serving at the same time, because, well, you can guess.


Submitted by listener Lisa F.

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