Warm Bean Salad With Balsamic-Bacon Vinaigrette

• Balsamic Bacon Vinaigrette
• 1 ounce thick-sliced lean bacon or 1 ounce thick-sliced pancetta, cut into 1/4" dice
• 3 medium onions, halved and thinly sliced lengthwise
• 2 bay leaves
• 1/3 cup balsamic vinegar
• 2 tablespoons water (or reserved bean cooking liquid)
• 3 cups drained and cooked beans or 3 cups drained and cooked lentils, or canned beans rinsed well and drained
• kosher salt
• freshly ground black pepper
• 1/4 cup fresh flat-leaf parsley

1. To make the dressing, put the bacon in a medium heavy nonstick skillet set over moderately low heat, cover and cook until it's crisp and browned and has rendered it's fat out, about 8 minutes Add the onions, cover and cook until they are wilted, about 5 minutes adding 1 Tbls of water if necessary to prevent sticking Remove the lid and continue cooking until the onions are golden brown, about 8 minutes Add the bay leaves, balsamic vinegar and water, simmer for 30 seconds.
2. Stir in the beans and salt to taste.
3. Simmer 5-10 minutes, tossing occasionally, until the beans are heated through Pepper generously and stir in the parsley.
4. Serve warm.

bacon, lean bacon, onions, bay leaves, balsamic vinegar, water, beans, kosher salt, freshly ground black pepper, parsley

Taken from www.food.com/recipe/warm-bean-salad-with-balsamic-bacon-vinaigrette-17808 (may not work)