Substitute escarole or another hearty green like collards if you don't like kale. Serve with torn baguette bread to soak up all the tasty juices.

Recipe by Cooking Light January 2011

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John Autry; Styling: Cindy Barr

Recipe Summary

total:
45 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.

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  • Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Ladle about 1 1/4 cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired.

  • Wine Match: An inexpensive selection, the 2008 Turning Leaf Cabernet Sauvignon (California, $8) has black cherries, oak, and a nice, smooth taste to counterbalance the meaty bacon and beans and earthy greens in this hearty dish. --Gretchen Roberts

Nutrition Facts

216 calories; fat 4.2g; saturated fat 0.9g; mono fat 0.2g; poly fat 0.1g; protein 15.1g; carbohydrates 33.7g; fiber 6g; cholesterol 4mg; iron 4mg; sodium 595mg; calcium 197mg.