Beans and Greens with Bacon

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Beans and Greens


Prep time30 minutes
Cooking time10 minutes
Total time40 minutes


Bacon seems to be everywhere these days!  Try this topped with pork medallions, or as a side dish for roasted chicken or meatloaf.


6 ounces
bacon (uncooked, diced)
1 cup
onion, yellow (diced)
1/2 cup
carrot (diced)
2 cloves
garlic (minced)
1 can
tomato, crushed (15 oz)
1 cup
stock, vegetable (or water)
1/2 pound
mustard greens (or other hearty winter greens, washed and chopped)
1 can
chickpeas (cooked, rinsed and drained)
salt (to taste)
black pepper (to taste)


Heat a large stock pot or Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until it is browned and crispy. Remove the bacon and place it on a paper towel to drain. Reserve 1 tablespoon of bacon fat in the pot. Sauté the onions and carrots in the bacon fat over medium-high heat for several minutes until onions are beginning to soften, then add the garlic and sauté another two minutes. Add the crushed tomatoes and vegetable stock and bring to a simmer. Add the greens and garbanzo beans, lower the heat and simmer the greens for 10-15 minutes until tender. Add the Worcestershire sauce and cooked bacon and season with salt and pepper.

For a vegetarian version, omit the bacon, replace the bacon fat with vegetable oil and add 1⁄3 cup of chopped soy bacon or garnish with 2-3 tablespoons of these vegan “bacon” bits just before serving.


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