Ingredients
3 T olive oil, plus 2 T olive oil
2 oz chopped bacon
1 small onion, minced
1 small clove garlic, minced
1/2 t dried thyme
2 cups chicken broth
salt and pepper to taste
2 15 oz cans canellini beans, drained and rinsed
2 T fresh chopped mixed herbs (such as parsley, thyme, oregano, rosemary, or marjoram), plus 1 T additional herbs
5 - 10 good quality anchovies (i.e. from Whole Foods)in oil (optional)
Preparation
In medium saucepan, sauté chopped bacon, garlic and onions in 3 T olive oil. Add dried thyme and season with salt and pepper.
Deglaze with chicken stock. Add 2 T fresh herbs. Let simmer until broth cooks down so there is just enough to cover beans.
Add beans. Cook for a short while but don’t let the beans get mushy. Remove from heat.
Add remaining 1 T herbs, season season with salt and pepper and remaining olive oil. Stir together.
Layer top with anchovies. Serve at room temp.
