Cannellini Beans with Kale and Bacon
3
Points®
Total time: 29 min • Prep: 4 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked bacon
2 slice(s)
Garlic
3 clove(s), minced
Red pepper flakes
½ tsp
Onion
1 medium, diced
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
Sugar
1 tsp, raw (turbinado) variety
Instructions
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
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