3–4 servings; adapted from Ina Garten's "French Flageolet Beans with Bacon"
Heat a large sauté pan and cook bacon over moderate heat until fat begins to render and then add onions. Cook until onions are softened and bacon is crisp, 5–10 minutes, stirring now and then. Add the garlic and rosemary in the last minute of cooking.
Add beans, broth and/or water, and bring to a boil. Lower heat to maintain a simmer and cook for 10 minutes, stirring a few times. The liquid will reduce as much as you desire.
Serve with a spoonful of pistou or a drizzle of olive oil, baguette croutons, and pass the flake salt and pepper grinder.