- olive oil - 2 items. spoons
- bacon, sliced - 300 grams
- medium bulbs, finely chopped - 2 pieces
- large shallots, finely chopped - 1 Piece
- clove garlic, crushed - 1 piece
- chicken broth - 2 liters
- white beans - 450 Grams
- large sprigs of thyme - 3 pieces
- cayenne pepper - 1/4 teaspoons
- salt and ground pepper - 1 To taste
- salad head, cut into strips - 1 piece
Heat the oil in a large saucepan over medium heat. Add the bacon and fry, stirring, until crisp, about 12 minutes. Put in a plate. Add onions and shallots in a saucepan, fry, stirring until the onion is clear and soft, about 8 minutes. Add the garlic, cook 1 more minute. Add bacon, chicken broth, beans, thyme, cayenne pepper and 1 teaspoon of salt with pepper. Boil. Reduce the heat, cover and boil for 30 minutes. Cook until the bean is soft, about 1 1/2 hours. Add the salad. Cook for 2 minutes. Season with salt and pepper and serve.
Servings: 8-10