Navy Beans and Greens with Bacon and Garlic |
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Prep Time: 10 Minutes Cook Time: 75 Minutes |
Ready In: 85 Minutes Servings: 4 |
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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 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 |
1/2 lemon |
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.
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