From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Pasta with White Beans and Bacon In Italy, white beans are widely eaten in all sorts of ways, usually in the company of herbs, sometimes with meats on the fatty side. This is in the latter category, with a taste that's very much that of Northern Italy. But if you were to replace the pasta with rice, you'd have a classic neighborhood-cafe lunch special. 2 Tbs. bacon fat 1 Tbs. olive oil 1 Tbs. chopped garlic 1/2 cup sliced mushrooms 1/4 cup sliced green onions 1 roasted bell pepper, chopped 8 slices bacon, fried medium crisp, crumbled 1/4 cup chopped fresh basil 1/4 tsp. crushed red pepper 1 lb. (precooked weight) cooked white beans (leftovers are best) 2 cups chicken broth 8 oz. (precooked weight) cooked broad pasta, shells, or tubes 1. Heat the bacon fat and the olive oil together in a large skillet. In it saute the garlic, mushrooms, green onions, and roasted peppers until limp. 2. Stir in the bacon, basil, crushed red pepper, white beans and chicken broth and bring to a boil. Add the pasta and heat through. Taste and add salt and pepper as needed. 3. Serve in a soup bowl with a generous sprinkling of grated parmesan cheese and chopped parsley. Serves four. Click here for an index of recipes from past editions. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com