Cannellini Beans with Fennel and Bacon

I love beans. Canned beans make for a great base for a weeknight comfort meal. Which is just what I needed tonight. I got a can of cannellini beans, some fennel and, of course, some bacon, and made this:

Cannellini Beans with Fennel and Bacon

-3 Cloves garlic, minced
-1 large shallot, finely chopped
-1 medium red onion, finely chopped
-1 medium bulb fennel, quartered then sliced thin, a small handful of the fronds reserved
-1" x 4" chunk of slab bacon, cut into lardons
-1 can cannellini beans
-salt and pepper

Heat a dutch oven or skillet, add the lardons and a Tablespoon or so of water. Cook lardons until the water evaporates and they are light brown. Remove lardons to a paper towel, keeping a Tablespoon or so of the fat in the pan (I scooped another Tablespoon out and set it aside for frying the polenta). Add the shallot and garlic to the bacon fat, and cook until starting to brown. Add the red onion and fennel. Cook for about 10 minutes, stirring often, until soft and starting to brown. Add beans and fennel fronds, and season with salt and pepper. Cook until beans are warmed through. Serve over pan-fried polenta or toasted baguette slices, topping with parmesan cheese and the cooked lardons.