• 4servings
  • 15minutes
  • 245calories

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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 medium onion, chopped

  3. 5 strips bacon, cut into 1-inch pieces

  4. 1 small head of garlic, peeled and minced

  5. 1 (16 ounce) can navy beans, undrained

  6. 1 (6 ounce) package baby spinach leaves

  7. 1/2 lemon

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a saucepan over medium-high heat. Cook and stir the onion in the hot oil until translucent, about 5 minutes. Add the bacon to the onions; continue cooking and stirring until the bacon fat begins to render, about 5 minutes more. Mix the garlic into the bacon and onion mixture, reduce heat to medium, and continue cooking until the garlic is fragrant, about 5 minutes.

  2. Stir the undrained navy beans into the mixture; bring to a simmer, stirring occasionally. Reduce heat to low. Fold the spinach into the mixture until the leaves are evenly coated. Place a cover on the saucepan; simmer to allow the flavors to blend, about 1 hour. Squeeze the half lemon over the dish and stir to serve.


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