Navy Beans and Greens with Bacon and Garlic recipe

All Recipes Best Recipe Side Dish Beans and Peas

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
5 strips bacon, cut into 1-inch pieces
1 small head of garlic, peeled and minced
1 (16 ounce) can navy beans, undrained
1 (6 ounce) package baby spinach leaves
½ lemon

Nutrition Info

244.7 calories
carbohydrate: 29.1 g
cholesterol: 12.7 mg
fat: 8.9 g
fiber: 7.8 g
protein: 14.5 g
saturatedFat: 2.2 g
servingSize: -
sodium: 808.6 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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