Tuscan White Beans

2 bacon slices
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
2 (15-ounce) cans cannellini beans or other white beans, rinsed and drained
1 cup dry white wine
1/2 cup water
1 teaspoon grated lemon rind
1/2 teaspoon black pepper
1/2 cup minced fresh parsley
1/4 cup chopped green onion


Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon bacon drippings in pan; crumble bacon. Reduce heat to medium-low. Add rosemary, beans, wine, water, rind, and pepper; simmer 30 minutes or until thick. Stir in crumbled bacon, green onions, and parsley.


--Adapted from Cooking Light magazine