Beans and Greens with Bacon


  • 6 ounces uncooked bacon, diced
  • 1 cup yellow onion, diced
  • 1/2 cup carrots, diced
  • 2 cloves garlic, minced
  • 1 15-ounce can crushed tomatoes
  • 1 cup vegetable broth or water
  • 1/2 pound mustard greens and/or kale, washed and roughly chopped
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 2 teaspoons Worcestershire sauce
  • Salt and ground black pepper to taste


  1. 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.
  2. 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.
  3. Add the Worcestershire sauce and cooked bacon and season with salt and pepper.

Serving Suggestion

Top with medallions of roasted pork tenderloin or Parmesan-crusted pork chops for a special New Year’s dinner, or serve alongside roast chicken or meatloaf.

Tips & Notes

For a vegetarian version, use a vegan or vegetarian Worcestershire sauce, 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 bac’un bits just before serving.

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