Savory Beans And Greens Cooked In The Fireplace

Name: Savory Beans And Greens Cooked In The Fireplace
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 large onion, peeled and diced; 2 ounces pancetta, finely chopped, optional; 6 to 8 cloves garlic, peeled and chopped; 3/4 pound cooking greens (mustard, collard, Swiss chard, kale, etc.); 2 teaspoons salt, plus more to taste; Freshly ground black pepper to taste; 2 tablespoons balsamic vinegar, plus more to taste; 2 cups coarsely chopped, drained, canned plum tomatoes; 2 cups dried cannellini or flageolet beans, soaked overnight in 1 gallon cold water; 4 to 6 cups chicken broth, fresh or low-sodium canned; 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried; 1 bay leaf; 2 tablespoons chopped parsley

Try this homemade Savory Beans And Greens Cooked In The Fireplace recipe the whole family will love. Made with extra-virgin olive oil, onion, pancetta a…

This Savory Beans And Greens Cooked In The Fireplace relies on simple, everyday ingredients such as extra-virgin olive oil, salt, plus more to taste, bay leaf and chopped parsley. It comes together quickly and makes 4 servings, at about 612 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

1 tablespoon extra-virgin olive oil
1 large onion, peeled and diced
2 ounces pancetta, finely chopped, optional
6 to 8 cloves garlic, peeled and chopped
3/4 pound cooking greens (mustard, collard, Swiss chard, kale, etc.)
2 teaspoons salt, plus more to taste
Freshly ground black pepper to taste
2 tablespoons balsamic vinegar, plus more to taste
2 cups coarsely chopped, drained, canned plum tomatoes
2 cups dried cannellini or flageolet beans, soaked overnight in 1 gallon cold water
4 to 6 cups chicken broth, fresh or low-sodium canned
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
1 bay leaf
2 tablespoons chopped parsley

1
Make a gentle oak fire in the fireplace, or preheat the oven to 400 degrees.
2
Allow the fire to burn so that coals develop.
3
If no hanging cauldron is available, use a fireplace grill or a brick structure that allows the pot to stand well above the fire.
4
There should be very little flame when it comes time to cook the beans, and the pot should be at least 8 inches above the coals.
5
In a large skillet on the stove, warm the olive oil over medium heat.
6
Saute the onion (and pancetta) until the onion is golden, about 15 minutes.
7
Remove from the heat.
8
Stir in the chopped garlic.
9
Remove half of this mixture from the skillet and place in a round- bottomed cauldron or a flat-bottomed casserole.
10
Place the skillet with the remaining onion mixture over medium heat.
11
Add half of the greens and cook, turning them constantly with a pair of tongs until wilted, about 4 minutes.
12
About 1 minute before the greens are done, stir in 1/2 teaspoon salt, pepper to taste and 1 tablespoon of the vinegar.
13
When the greens are wilted, remove from the pan and set aside.
14
Place the remaining greens in the same skillet and cook, stirring and seasoning as above.
15
Let cool and chop all the greens coarsely.
16
Add the tomatoes and set aside.
17
Drain the beans.
18
Add them to the cauldron or casserole.
19
Add chicken broth to cover the beans by 3/4 of an inch.
20
Add the thyme and bay leaf.
21
Lightly season with 1 teaspoon salt and pepper.
22
Seal aluminum foil around three-quarters of the rim of the pot and leave it loose over the other quarter, letting it overhang the edge by 3 to 4 inches, forming a tunnel that traps the smoke rising from the fire.
23
Place over the fire or in the oven.
24
Cook for 45 minutes, making sure the broth simmers gently and that the liquid does not completely evaporate.
25
During this time, add chicken broth if necessary to keep the mixture quite moist.
26
Lift the foil up and stir in the greens.
27
Continue cooking until the beans are soft and creamy, about 1 to 1 1/2 hours.
28
Remove from the heat, stir in the parsley and season to taste with salt, pepper and balsamic vinegar.
29
Remove the bay leaf.
30
This dish is best when cooked at least 30 minutes before serving and can be made the day before.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

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Frequently Asked Questions

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

You need 14 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 large onion, peeled and diced, 2 ounces pancetta, finely chopped, optional, 6 to 8 cloves garlic, peeled and chopped, and more.

Yes, Savory Beans And Greens Cooked In The Fireplace falls under the Soups & Stews 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.

Quick Info

Servings
4 servings
Calories
612 kcal
Category
Soups & Stews

Eats Now Editorial Team

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