Real Recipes From Real Home Cooks ®

speckled beans 'n greens

★★★★★ 1
a recipe by
Janus Joy Miller
Reedsport, OR

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
serves 2 as a meal, 4 as a side
prep time 10 Min
cook time 3 Hr
method Stove Top

Ingredients For speckled beans 'n greens

  • 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

How To Make speckled beans 'n greens

  • 1
    Rinse 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
  • 2
    When beans are almost tender, chop the pork loin into small pieces and add to the soup.
  • 3
    Fry the bacon, chop and add to the soup.
  • 4
    Chop 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.
  • 5
    Stir 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.
  • 6
    Serve with crusty sourdough bread. This dish would be good with a heady stout beer.