Navy Beans and Greens with Bacon and Garlic

Navy Beans and Greens with Bacon and Garlic

14
Scottley 4

"It took me a while to get it right, but this just hits the spot when you want something soothing. It's hearty as a soup, can be thickened to make a stew, or strained to make a side dish. It's creamy, smoky, ever-so-slightly bitter, and goes with chicken, pork, fish, and beef."

Ingredients

1 h 25 m {{adjustedServings}} servings 245 cals
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Nutrition

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  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 809 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the olive oil in a saucepan over medium-high heat. Cook and stir the onion in the hot oil until translucent, about 5 minutes. Add the bacon to the onions; continue cooking and stirring until the bacon fat begins to render, about 5 minutes more. Mix the garlic into the bacon and onion mixture, reduce heat to medium, and continue cooking until the garlic is fragrant, about 5 minutes.
  2. Stir the undrained navy beans into the mixture; bring to a simmer, stirring occasionally. Reduce heat to low. Fold the spinach into the mixture until the leaves are evenly coated. Place a cover on the saucepan; simmer to allow the flavors to blend, about 1 hour. Squeeze the half lemon over the dish and stir to serve.
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Reviews

14
  1. 21 Ratings

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Worked with dried navy beans that I soaked overnight and cooked for one hour before using in this recipe. (1lb bag of beans makes double recipe)

VERY GOOD! I wasn't able to allow this to simmer for an hour, b/c I had to run out, but this was wonderful even w/o doing that. I only used 3 strips of bacon, and a bag of regular spinach that I...

Definitely a keeper in our house. I didn't use an entire head of garlic but it was still good. It did need salt and pepper though.