Ingredients
4country bread slices,or sourdough bread, ¾-inch thick
¼lbbacon,sliced
2red onions
3tbspwine vinegar
4cupscannellini beans,(two 19 oz cans), canned, drained and rinsed
1¼tspsalt
1tspfresh ground black pepper
4lbspinach
2tbspolive oil
Preparation
Heat the oven to 450 degrees F.
Put the bread on a baking sheet and toast, for about 5 minutes, until lightly browned, turning once.
In a large frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels.
Add the onions to the bacon fat and cook over moderate heat, for about 5 minutes, stirring occasionally, until translucent.
Add 2 tablespoons of the vinegar, the beans, ¾ teaspoon of the salt and ½ teaspoon of the pepper. Mix gently and remove from the heat
Put the spinach in a large glass or stainless-steel bowl. Add the remaining tablespoon of vinegar and ½ teaspoon each of salt and pepper, the oil, and the bacon to the bowl and toss.
Stir half of the bean mixture into the spinach and put the salad on plates. Top each slice of toasted bread with the remaining bean mixture.
Serve with the salad, and enjoy!
