Butter Beans and Mixed Greens Recipe

Name: Butter Beans and Mixed Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) package dried butter beans or large lima beans; 8 strips thick-sliced applewood-smoked bacon, cut into bite-size pieces; 1 large yellow onion, coarsely chopped; 2 stalks celery, chopped; 6 cloves garlic, minced; 8 cups chicken stock; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 shakes Tabasco sauce; 1 tablespoon cider vinegar; 1 large red bell pepper, stemmed, seeded, and coarsely chopped; 8 slices thick-sliced applewood-smoked bacon, cut into bite-size pieces; 1/2 large red onion, chopped; 1 tablespoon plus 2 teaspoons minced garlic (about 5 cloves); 2 (12-ounce) packages cut and cleaned greens, such as mustard, collard, or baby spinach; 1 tablespoon balsamic vinegar; 1 teaspoon kosher salt; Jalapeno Cornbread with Cheese, Corn, and Arugula (page 241), for accompaniment

Servings: persons

1 (1-pound) package dried butter beans or large lima beans
8 strips thick-sliced applewood-smoked bacon, cut into bite-size pieces
1 large yellow onion, coarsely chopped
2 stalks celery, chopped
6 cloves garlic, minced
8 cups chicken stock
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 shakes Tabasco sauce
1 tablespoon cider vinegar
1 large red bell pepper, stemmed, seeded, and coarsely chopped
8 slices thick-sliced applewood-smoked bacon, cut into bite-size pieces
1/2 large red onion, chopped
1 tablespoon plus 2 teaspoons minced garlic (about 5 cloves)
2 (12-ounce) packages cut and cleaned greens, such as mustard, collard, or baby spinach
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
Jalapeno Cornbread with Cheese, Corn, and Arugula (page 241), for accompaniment

1
TO MAKE THE BEANS: Rinse the beans and pick through to get rid of any foreign matter.
2
In a large stockpot, cover the beans with water, set the pot over high heat, and bring to a boil.
3
Remove the pot from the heat and let the beans sit for 1 hour to soften.
4
Drain the beans in a colander.
5
Set the stockpot over medium heat and saute the bacon, onion, celery, and garlic over medium heat, about 3 minutes.
6
Add the chicken stock, drained beans, salt, pepper, Tabasco, and cider vinegar and bring to a boil over high heat.
7
Decrease the heat to medium-low and simmer the beans uncovered until tender, about 1 1/2 hours.
8
For added color, stir in the bell pepper just a few minutes before the beans are done.
9
Serve hot with greens and cornbread.
10
TO MAKE THE GREENS: In a large stockpot set over medium heat, saute the bacon, onion, and garlic until the bacon is cooked through, about 15 minutes.
11
Stir in the greens, cover, and cook until the greens are wilted, about 5 to 7 minutes.
12
Stir in the balsamic vinegar and salt.
13
Serve immediately with beans and cornbread.

1677

kcal

Calories

Fat

Carbs

197

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (1-pound) package dried butter beans or large lima beans, 8 strips thick-sliced applewood-smoked bacon, cut into bite-size pieces, 1 large yellow onion, coarsely chopped, 2 stalks celery, chopped, and more.

Yes, Butter Beans and Mixed Greens falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butter Beans and Mixed Greens

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