White Beans and Bacon "Goulash"

This recipe is delicious. It's not really necessary for me to say that, since it has bacon in it, which, like, duh. In case you don't know, white beans and bacon are like the Lucy and Desi of food (bacon is obviously Lucy).

I serve this over rice, which make it sort of a combination of a cassoulet and your standard beans-and-rice dish. It's not a true goulash, but it reminds me of one in it's satisfying warmth and deliciousness. It's pure comfort food. Once again, there are no pictures because we ate it all.

White Beans and Bacon "Goulash"

3 strips of high-quality, thick bacon (or more, I suppose, if you feel it in your soul)

1 half medium onion, diced
3 cloves garlic, minced

1 can great northern beans (rinsed and drained)
1 can diced tomatoes (with garlic, if you can find them)
1/4 to 1/2 cup white wine
Cooked rice for serving

Cut bacon into half-inch pieces. Sauté in heavy skillet on medium-high until some of the grease is rendered, then add chopped onion. Cook until onion begins to turn translucent--about 4 minutes--then add garlic. Add a pinch of salt and a dash of pepper. Sauté 5 more minutes, but do not brown onions.

Add the tomatoes, undrained, then the rinsed beans.  When tomatoes are bubbly, add white wine. Simmer over medium or low heat (as needed) heat until the sauce has reduced. I let mine cook while my rice was cooking--about 20 minutes. But it's not necessary to cook it this long. If things get sticky, add a little bit of water.

Serve over hot rice.

Comfort food. Yes, indeed.

Serves 2 overeaters.