Sara Kay’s White Beans & Bacon

About: This is my take on a tasty fall time Medieval English dish. It is great as a meal, or a side, and if you follow a low-carb diet is surprisingly healthy.

 Prep Time:10 min

Cook Time: 10 min

Difficulty : Easy

Serves: 2 meal/ 6 side

Best Pairings:

B&G Vouvray 2009 The silky pair and bruised golden apple notes are perfect companion to this heart warming dish, and the racing acidity helps cut the fat.

Game of Thrones!


  • Large Sauce Pan (I used at Le Cruset Cast Iron Pot)
  • Cutting Board
  • Knife
  • Tongs
  • Spatula


  • 4 pieces thick center cut bacon, roughly chopped
  • 1 small onion, chopped
  • 2 cups shredded cabbage (I used the bagged coleslaw mix w/ carrot shreds from the grocery store… it is a cheap tasty time saver)
  • 2 large garlic cloves, chopped
  • 2 cups white beans/ rinsed (Cannellini, usually in the “ethnic” isle at the store)
  • Salt   (I always use Maldon Sea Salt!!)
  • Pepper



  • Cook bacon over medium to high heat in a large saucepan until crisp.(Tip: You know it is cooked when it starts to foam)
  •  Remove bacon from pan and set on paper towel to drain.
  • Add onion to drippings, and sauté till tender.
  • Add half the cabbage and cover pot, cooking until cabbage is wilted.
  • Add remaining cabbage and garlic, stir and cooked till endive is wilted.
  • Add beans and bacon, cooking until the beans are heated through, stirring often.
  •  Season with salt and pepper and serve.
 Let me know if this dish hits the spot!

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