About the Dish

3/4 cup Long Grain Rice
2 small Bay Leaf
3/4 teaspoon Beautiful Briny Sea French Picnic Salt
2 ounces Applewood Smoked Bacon
1 small Red Onion
5 ounces Butter Beans
6 ounces Tomato
3 sprigs Parsley
Per Serving
Calories 639
Total Fat 7 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 3 g
Cholesterol 16 mg
Sodium 1070 mg
Total Carbohydrates 115 g
Dietary Fiber 17 g
Sugar 13 g
Protein 27 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


In a small saucepan with a lid, combine rice, 1 bay leaf and 1/4 teaspoon French Picnic Salt with 1 1/2 cups water. Place on high heat, and bring to a boil. Reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is just tender, about 15 minutes. Remove from heat, leaving covered until ready to serve.
Prepare your mise en place: Peel and dice red onion. Chop or thinly slice pickled fennel. Core and dice tomato. Pick and chop parsley leaves; reserve stems.
Place a couple of paper towels on a plate, and set near the stove. Place bacon in a saucepan over medium heat. Cook, stirring frequently, until most of the fat has rendered out and bacon looks crispy, 7-8 minutes. Remove pan from heat. Remove bacon with a slotted kitchen spoon, and place on prepared plate to drain.
Return pan to heat, and add diced onion. Cook until they begin to become translucent, 2-3 minutes, stirring frequently to remove any remaining bacon remnants from bottom of pan
Add cooked bacon, remaining 1 1/2 cups water, butter beans, fennel, tomato, 1/2 teaspoon French Picnic Salt, remaining bay leaf and parsley stems. (If necessary, add water to just cover the vegetables.) Bring to a simmer, then reduce heat to medium-low. The beans should be barely simmering. Cover and cook, stirring intermittently, until beans are completely tender and the cooking liquid has thickened slightly, about 20 minutes.
Remove pan from heat. Carefully remove and discard bay leaf and parsley stems. Allow bean mixture to cool 2-3 minutes, then taste and adjust seasoning as desired with remaining French Picnic Salt.
Fluff rice with a fork. Remove and discard bay leaf. Stir in chopped parsley.
Divide rice between 2 plates. Top with butter bean mixture, and enjoy!