Cannellini Beans with Kale and Bacon

3 - 4
PersonalPoints™ per serving
Total Time
29 min
4 min
25 min


Uncooked bacon

2 slice(s)

Garlic clove(s)

3 medium clove(s), minced

Red pepper flakes

½ tsp

Uncooked onion(s)

1 medium, diced

Uncooked kale

1 pound(s), tough stems removed, leaves chopped

Reduced-sodium chicken broth

1 cup(s)

Canned cannellini beans

15½ oz, (white kidney) beans, rinsed and drained

Balsamic vinegar

1 Tbsp

Kosher salt

1 tsp


1 tsp, raw (turbinado) variety


  1. Cook bacon in large skillet over medium-high heat until crisp. Transfer bacon to paper towel–lined plate to drain.
  2. Add garlic and red pepper flakes to skillet and cook, stirring constantly, until fragrant, 30 seconds. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add kale and cook, stirring occasionally, until wilted, about 3 minutes.
  3. Add broth to skillet and bring to boil. Reduce heat to low and simmer, covered, until kale is tender, about 5 minutes. Stir in beans and simmer, uncovered, until liquid is almost evaporated, about 3 minutes. Stir in vinegar, salt, and sugar.
  4. Divide bean mixture evenly among 4 shallow bowls. Crumble bacon evenly over each serving.
  5. Serving size: 1¼ cups