Tuscan-Style Beans with Bacon and Kombu
"Tuscan-Style Beans with Bacon and Kombu..."
INGREDIENTS
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Beans
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Kombu (dried Japanese kelp seaweed), one 4-by-6-inch piece
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Dried borlotti or cannellini beans, 1½ pounds
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Smoky bacon (such as Benton's or Nueske's), 4 ounces (preferably in 1 piece rather than strips)
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Extra-virgin olive oil, 2 tablespoons plus 1 teaspoon, plus extra for serving
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Medium white onion, ½ (finely chopped)
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Celery, 1 stalk (finely chopped)
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Fennel fronds and stalks, from 1 bulb (finely chopped)
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Fresh sage leaves, 8 (finely chopped)
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Dried bay leaves, 2
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Fresh rosemary, 1 medium sprig (needles removed and finely chopped)
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Garlic clove, 1 (smashed with the side of a chef's knife)
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Dried red pepper flakes, 1 pinch
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Freshly ground black pepper, 1 pinch
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Parmigiano-Reggiano cheese rind, 1
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Flaky salt, for serving
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Grated Parmigiano-Reggiano cheese, for serving
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