Seared Beans with Pickled Onions and Salsa Verde

Ok so this is a dish that is way more delicious than it looks (or sounds). Beans are not usually something I get that excited about but done right they can be super tasty and in this case, you have a bunch of different flavors coming together to create a dish that really pops in your mouth.The beans themselves are really savory and satisfying from the bacon and onion, while the pickled onions and salsa verde (which come together very easily, I promise) add brightness, acidity and crunch.Couple of notes:

• If you are vegetarian, just leave out the bacon! Double up on the onion and cook until more caramelized.
• Don't be afraid of the pickled onions - they add a pop of brightness and crunch that the dish really needs.
• The salsa verde lasts for up to a week in the fridge and is delicious on its own slathered on top of some crusty bread! Cover tightly with plastic wrap so it doesn't oxidize.

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Seared Beans with Pickled Onions and Salsa Verde

Serves 2 as a side or 1 as a main

Ingredients:

Beans: 

• 1 can of beans (I like cannellini here, but you could also use kidney beans, chickpeas, etc.)
• 2 slices bacon, cut into ½ inch pieces
• ½ an onion, diced
• 2 cloves garlic, minced
• Salt
• Big pinch red pepper flakes 
• Olive oil 

Salsa Verde

• 1 big handful parsley 
• 1 big handful cilantro
• 1 small handful mint leaves
• 2 cloves garlic
• 2 green onions 
• ¼ cup olive oil 
• Juice from ½ lemon
• ¼ tsp red pepper flakes 
• ¼ tsp salt

Quick Pickled Onions

• 1 small onion, peeled and sliced
• 1 cup water
• ½ cup vinegar (any kind but balsamic will work)
• 1 tbsp honey (or sugar)
• 1 ½ tsp salt 

Method: 

1. Make your pickled onions: In a small sauce pan, combine water, vinegar, honey and salt and bring to a boil. Place onions in a bowl large enough to hold 1 ½ cups liquid, and then pour the pickling mixture over the onions. Set aside to let cool - cover if you don’t like the vinegar smell!
2. Make the salsa verde: Combine everything in a blender (can use a food processor but will be chunkier) and pulse until desired consistency. Taste and add more pepper flakes, salt or lemon as needed. 
3. Drain and rinse the beans and then set aside. In a medium pan, render bacon over medium heat until lightly browned and almost crispy. Add the diced onion, red pepper flakes and a pinch of salt and cook until the onions are slightly translucent and a little browned around the edges (3-5 minutes). Add the garlic and cook 1 minute more until aromatic. 
4. Add a couple tablespoons of olive oil to the pan and then add the beans along with another big pinch of salt. You want enough olive oil that the beans can brown and sear a little bit - if you don’t add enough they will stick to the pan and fully break apart (they’ll still break apart some no matter what). Cook, stirring only a few times (the more you stir the more they’ll break apart) until the beans are warmed through and slightly browned. Add salt to taste. Remove from heat and serve topped with the salsa verde and pickled onions. Also great on top of greens or with crusty bread!