mcash70 said:Rosie, a little more info on the quick bean sauce, please,it sounds good. 
Margaret the kids loved it! ( they supposedly hate beans
). The dish just uses the old habit of adding a cheap starch to the oils frying with onions and garlic . starch for thickening and flavor ...
I put a bit of oil in a pot and a bit of butter and in it, I fry cut up (A good quality) bacon..maybe 5 slices. Maybe six if thin. I use uncurled, but you can use what you like. Cut into inch pieces (which lends more oil to it ..that's why I said a bit of the other two oils) a chopped medium onion.. healthy sized (six) cloves chopped fresh garlic. Making sure Garlic doesn't burn ... when all in pan is fried limp and bacon semi browned.. I add a can of white beans I partially pulverized with hand electric whisk ..juice and all .. along with a cup./cup and a half of beef broth ( guessing...not too much or dilutes flavors) .. and a good full cup of Fresh grated or shredded Parmesan....and half cup heavy cream. Peppercorn, dill or tarragon, parsley or basil..no matter ( no fennel tho) ... you like hot things you may want to add red pepper flakes in amount to your liking BUT I would add those in the "oil stage" at the beginning to get the flavor to bloom out.. stir..stir.. the cheese sticks to bottom ...Let it simmer for 20 min ... give or take.. it's done!
Toss it over a well drained al dente pasta DONT salt the water ( don't wash the starch off the pasta either when draining ). It's great then ..and great the next day fried in pan as a side. Let a few pasta pieces crisp up ...I used a penne.
Taste...THEN salt ( crunchy like kosher) if needed
