Beans and Greens

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1 users rated this recipe an average rating of 5.0
Makes:
6 servings
Prep:
10 mins
Cook:
1 hr 15 mins
Stand:
1 hr
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Beans and Greens

Ingredients
1/2
pound dry Great Northern beans, navy beans, pinto beans, or kidney beans (1 cup plus 2 tablespoons)
1
14 ounce can reduced-sodium chicken broth
1
bay leaf
1
teaspoon dried thyme, crushed
1/4
teaspoon salt
1/4
teaspoon ground black pepper
4
slices bacon
1
medium onion, chopped (1/2 cup)
1
clove garlic, minced
1/4
teaspoon crushed red pepper (optional)
4
cups torn mustard greens or spinach
2
cups chopped tomato (optional)

Directions

  1. Rinse beans. In a large saucepan combine beans and 4 cups cold water. Bring to boiling; reduce heat. Simmer 2 minutes. Remove from heat. Cover; let stand 1 hour.
  2. Drain and rinse beans. Return beans to the saucepan and add 2-1/2 cups fresh cold water, the chicken broth, bay leaf, thyme, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer about 1-1/4 hours or until beans are tender, stirring occasionally. (Add more water if needed to prevent sticking or burning.)
  3. Meanwhile, in a skillet cook bacon over medium heat until crisp. Drain on paper towels, reserving 1 tablespoon of bacon drippings in the skillet. Add onion, garlic, and crushed red pepper, if desired. Cook and stir over medium heat until onion is tender.
  4. Add greens and tomato, if desired, to skillet. Cover and cook 1 to 2 minutes.
  5. Drain beans, reserving liquid if desired. Discard bay leaf. Return beans to saucepan. Add onion mixture, tossing gently to combine. Season with additional salt and pepper. Spoon into serving bowl. Crumble bacon over top. Pass remaining broth. Makes 6 servings.

Nutrition Facts

(Beans and Greens)
    Per serving:
  • 176 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 4 mg chol.,
  • 355 mg sodium,
  • 27 g carb.,
  • 9 g fiber,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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