Cannellini Beans with Lemon, Roasted Red Peppers, and Bacon

Ingredients

• ¾ cup lower-salt chicken broth
• Two 15-½-oz. cans cannellini beans, rinsed and drained
• ¹/₈ tsp. crushed red pepper flakes
• 1 large clove garlic, minced
• 1 medium lemon, scrubbed
• Kosher salt
• Freshly ground black pepper
• + 4 more ingredients
• • 2 jarred roasted red peppers, cut into small dice
  • 1 tsp. chopped fresh rosemary
  • 2 Tbs. extra-virgin olive oil
  • 2 oz. thick bacon (about 2 slices), cut crosswise into thin strips

Using a vegetable peeler, shave six 1-inch-wide strips of zest from the lemon (avoid the white pith). Cut the strips crosswise 1/4 inch wide. Juice half of the lemon and reserve the juice and zest separately. In a 3-quart saucepan over medium heat, cook the bacon with 1 Tbs. of the oil, stirrin...

View full recipe at Fine Cooking