Food & Wine

What's This?
Serving size 2
Total Time

This hearty fork-and-knife dish is perfect for a quick, easy dinner for two or as a starter for four.


1 tsp extra-virgin olive oil¼ lb thickly sliced bacon, cut crosswise into 1/4-inch-thick lardons 1 15-ounce can navy beans, rinsed and drained ½ cup chicken stock or low-sodium broth 2 small turnips (1/2 pound)—peeled, quartered and very thinly sliced crosswise1 Tbsp fresh lemon juice¼ cup chopped parsley, plus more for garnish Kosher salt Freshly ground pepper Softened unsalted butter, for spreading 4 1/2-inch-thick, diagonal slices of baguette, lightly toasted Shaved Parmigiano-Reggiano cheese, for serving


  1. In a large skillet, heat the olive oil. Add the bacon and cook over moderately high heat, stirring occasionally, until browned but not crisp, about 5 minutes. Add the beans and stock and cook over moderate heat, stirring occasionally, until the stock is nearly absorbed, about 5 minutes. Add the turnips, lemon juice and 1/4 cup of parsley and cook, stirring, until the turnips are crisp-tender, about 2 minutes. Season the dish.
  2. Butter the toasts and arrange on plates. Spoon the turnips, beans and bacon over the toasts and top with shaved cheese and chopped parsley.

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Recipe Credit: Hugh Acheson
Image Credit: Christina Holmes

Tags: Breakfast, Lunch, Dinner, Appetizer, Main Dish, Bacon, Bean & Legume

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