1 15 ounce can of Cannellini Beans
8 slices of sun dried tomatoes in olive oil, small diced
1 fresh jalapeno chopped small
2 slices of bacon
1/4 cup red onion, chopped small
1 tablespoon fresh ground garlic
1/4 teaspoon pepper flakes
1 teaspoon fresh rosemary, chopped
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon fresh basil chopped
1 cup of baby arugula
Rinse the can of beans under cold running water and allow to drain completely.
Heat a skillet on the stove. Chop the two slices of bacon into small cubes and add to the skillet.
Allow the bacon to render its fat and get crispy. Remove the bacon pieces and set aside to drain on a paper towel.
Remove all but 1 tablespoon of the rendered bacon fat from the skillet.
Add the chopped onions to sauté for about a minute. Add the chopped rosemary, sun dried tomatoes, pepper flakes and garlic. Continue to sauté for another 2 minutes. Just until all the flavors have combined.
Remove from the heat.
Add the drained beans to a large bowl, pour the cooked aromatics over the beans, add the chopped jalapenos, lemon juice and zest. Season with salt and white pepper. Mix.
Just before serving add in the chopped basil, arugula and the cooked bacon.