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RECIPE: Tuscan Beans with Applewood Smoked Bacon and Sautéed Greens

Yvonne Tally
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Tuscan Beans with Applewood Smoked Bacon and Sautéed Greens

6 Servings

  • 2 cups uncooked Tuscan white beans — Great Northern or another white bean may be substituted.
  • 1 clove garlic – bruised — lightly hit the clove with the back of your knife.
  • 1 whole bay leaf
  • 2 cups baby turnip greens, medium chopped — arugula, kale, Swiss chard are also good!
  • 4 slices Applewood smoked bacon, small chopped — no nitrites.
  • 1 spring onion (about ½ cup), small chop — or yellow onion.
  • Garnish: black cracked pepper, grated parmesan cheese and a few drizzles of olive oil.
  1. Soak beans in 6-8 cups water overnight – change water once or twice.
  2. Rinse beans. Add 6 cups of water, bay leaf and garlic. Simmer with the lid askew until tender, about 1 ½ hours.
  3. Remove beans and reduce liquid by half over medium heat.
  4. Meantime – chop greens and sauté with onions with a bit of olive oil over medium heat until tender – about 10 minutes. Remove and set aside.
  5. Chop bacon and cook over medium heat until crispy. If the heat is too high the bacon will burn and fat will not render. Stir bacon so all sides are crispy.
  6. To serve, place beans in a bowl, top with greens mixture, bacon and garnish.

Serving Options: This is the perfect side dish to any protein, as a main dish served with grilled vegetables or for a light yummy dinner, enjoy with a poached egg and sliced tomatoes.


Yvonne Tally

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