Here's Julia Child's recipe for coq au vin. I consulted this, but ultimately used Molly Steven's recipe. I used bacon instead of lardons, and I didn't have cognac, so I used wine to deglaze the pan. I have to get a bottle of cooking cognac so I can light the chicken on fire next time!
Last night I made a variation on a soup using dried cranberry beans from my Marcella Hazan book. Sautee an onion and some bacon or pancetta until golden. Throw in chopped whatever you have on hand. I had purchased kohlrabi at the farmer's market and didn't know what to do with it, so I peeled it and chopped it and threw it in, along with some mustard greens I had sitting around. Throw in a can of plum tomatoes and juice, along with the beans that have been soaking for a day (this is important-I only soaked them for 8 hours and they were too firm even after two hours of cooking-one cup of beans with a bunch of water), salt and pepper. Simmer for 2 hours. Really good. The greens were great in there, you could use collards or kale or whatever.
I have been using little bits of Morant's bacon to flavor a lot of my dishes. I bought a pound of it and split it up and froze it, and I just defrost as needed.