Speckled Beans 'n Greens

Janice Joy Miller


I cook a lot by accident - whatever happens to be available in the refrigerator. These past few weeks have been incredibly busy. All I had in there was some dried onions, dried kale, and dried dandelion greens. I was in the mood for beans - home cooked comfort beans. I had a bag of speckled butter beans I'd bought at Whole Foods, several pre-packaged 3 ounce portions of pork loin in the freezer, and plenty of packages to wrap. Thinking in terms of healthy, but it turned out amazingly good.

★★★★★ 1 vote
2 as a meal, 4 as a side
10 Min
3 Hr
Stove Top


1 c
dry speckled butter beans
1 clove
3 oz
lean pork loin
2 slice
bacon (i used cherry wood smoked bacon)
1/2 bunch
1/2 bunch
dandelion greens
1/2 c
red onion, chopped
1/2 Tbsp
vegetable base
1 tsp
1/2 tsp


1Rinse the beans & put in a 1 1/2 quart soup pot, cover with water about an inch above the beans. Add the whole clove of garlic, bring to a boil, then reduce heat to low. Cover and simmer until tender - about 2 to 3 hours, adding water as needed. This can also be done in a slow cooker
2When beans are almost tender, chop the pork loin into small pieces and add to the soup.
3Fry the bacon, chop and add to the soup.
4Chop up the greens and onion into bite size pieces and add to the soup. Dried greens will soak up the water, so be prepared to add more water to the right consistency.
5Stir in the cumin and simmer until the beans are tender, then stir in the salt and vegetable base. Simmer another 10 minutes to marry the flavors.
6Serve with crusty sourdough bread. This dish would be good with a heady stout beer.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Gluten-Free, Low Fat, Low Carb
Other Tag: Healthy
Hashtags: #beans, #greens, #soup