Cannellini Beans with Lemon, Roasted Red Peppers, and Bacon

Smoky bacon, sweet roasted red pepper, and tangy lemon transform canned beans in this easy side dish. Serve with lamb chops or sausages.

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  1 medium lemon, scrubbed
  
  


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  2 oz. thick bacon (about 2 slices), cut crosswise into thin strips
  
  


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  2 Tbs. extra-virgin olive oil
  
  


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  1 tsp. chopped fresh rosemary
  
  


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  1 large clove garlic, minced
  
  


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  1/8 tsp. crushed red pepper flakes
  
  


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  Two 15-1/2-oz. cans cannellini beans, rinsed and drained
  
  


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  3/4 cup lower-salt chicken broth
  
  


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  2 jarred roasted red peppers, cut into small dice
  
  


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  Freshly ground black pepper
  
  


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  Kosher salt
  
  

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, stirring occasionally, until it renders most of its fat and starts to brown, 3 to 5 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.


Remove the pan from the heat and add the rosemary, garlic, and red pepper flakes; cook, swirling the contents of the pan, until sizzling steadily and fragrant, about 30 seconds. Return the pan to medium heat and add the beans, chicken broth, roasted peppers, and lemon zest. Bring to a boil; then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the broth thickens and the flavors meld, 10 to 15 minutes. Stir in 1 Tbs. of the lemon juice and 1/2 tsp. pepper. Season to taste with more lemon juice or salt. Serve drizzled with the remaining 1 Tbs. oil and sprinkled with the bacon.