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| Navy Beans and Greens with Bacon and Garlic |
"It took me a while to get it right, however this just hits the spot whilst you need some thing soothing. It's hearty as a soup, may be thickened to make a stew, or strained to make a facet dish. It's creamy, smoky, ever-so-barely bitter, and goes with chook, beef, fish, and pork."
Ingredients :
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 5 strips bacon, cut into 1-inch portions
- 1 small head of garlic, peeled and minced
- 1 (sixteen ounce) can army beans, undrained
- 1 (6 ounce) bundle child spinach leaves
- half of lemon
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 1H25M |
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- Heat the olive oil in a saucepan over medium-high warmth. Cook and stir the onion in the warm oil until translucent, approximately five mins. Add the bacon to the onions; maintain cooking and stirring till the bacon fats starts to render, approximately five mins greater. Mix the garlic into the bacon and onion combination, reduce warmth to medium, and hold cooking till the garlic is aromatic, approximately 5 mins.
- Stir the undrained army beans into the mixture; bring to a simmer, stirring sometimes. Reduce warmness to low. Fold the spinach into the aggregate till the leaves are calmly coated. Place a cowl at the saucepan; simmer to permit the flavors to combination, approximately 1 hour. Squeeze the 1/2 lemon over the dish and stir to serve.
Notes :
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