2 teaspoons Dijon mustard (I used Trader Joe’s with white wine)
2 (14 oz.) cans Cannellini beans, rinsed and drained well
1 loaf crusty bread, sliced, buttered and toasted in skillet (like you would grilled cheese)
Heat the oil in a large, heavy bottomed Dutch oven. Add the onion, salt and pepper. Cook for 5 minutes, over medium heat, until translucent and tender. Add garlic. Cook for 1 additional minute. Add most of the fried bacon (save a bit for garnish,) thyme leaves, oregano sprigs and rosemary sprig, tomatoes, brown sugar, jalapeno, steak sauce, Worcestershire, and Dijon. Simmer gently for 20 minutes. Stir in the Cannellini beans. Season to taste with salt and pepper. Cook for an additional 10 minutes.
Liberally butter thick, crusty, rustic bread slices. Toast them in a skillet as you would grilled cheese sandwiches. Place one or two slices on each plate, top with a generous amount of beans. Serve with or without tea and eggs. Garnish with a little more crumbled bacon and finely chopped, fresh parsley if you wish. We like ours with a soft-yolked, fried egg broken over the top.
Connie, Vickie, Helen and Sandy - weary of always swapping recipes for Thanksgiving, Christmas and entertaining -- we decided to post them here. They are mostly southern, as we are -- proudly hailing from Kingsport, Tennessee, Dobyns-Bennett High School, and Trevecca Nazarene College.
Butter, mayo, and southern accents are key ingredients. Hope you enjoy - we certainly have!