bacon, beans and greens (for one!)

beans and greens

Now that I’m working from home, I’m eating a lot of lunches on my own. Usually, I’m deep in the middle of some project, and don’t want to spend a lot of time pulling together a lunch. This means I’ll grab something quick and easy from the fridge. But sometimes, I feel like taking advantage of the fact that I have my full kitchen at my disposal and work up a hot lunch.

I have quite a few hot lunch go-tos, but this one is one of my absolute favorites. It comes together in about 10 minutes, it’s packed with flavor, leafy greens, and healthy plant-based fiber and protein. And my favorite partβ€”it’s perfectly portioned for one, filling lunch-sized serving.

bacon beans and greens

The truth is, this recipe is much less of a “recipe” and more like a suggestion of types of ingredients. I say that, because it’s so insanely adaptable. I like the combo of white beans and the crunch of lightly-sauteed pak choy, but you can use black beans and spinach or butter beans and chard or pinto beans and kale. Whatever you love (and have around) will work. Thanks to the flavorful base, it’s really hard to mess this one up. Really hard.

bacon beans and greens

I usually just pour everything into a bowl and eat it as an entrΓ©e, but this would also work as a healthy side dish for any dinner. And if you put a perfectly poached egg or two on top, you’ve got yourself a great breakfast to start your day.


Bacon, Beans and Greens

by Cassie Johnston

Prep Time: 2 minutes

Cook Time: 10 minutes

Makes: 1 serving


  • 1 slice thick-cut bacon, cut into small pieces
  • 1 clove garlic, minced
  • Pinch of red pepper flakes
  • 1 small onion, diced
  • 2 tablespoons water
  • 2 cups greens, cut into bite-sized pieces (I used pak choy)
  • 1-15 ounce can beans, drained and rinsed (I used cannellini beans)
  • Salt and pepper, to taste


  1. In a Dutch oven or a saute pan with a lid, saute the bacon, garlic, red pepper flakes and onion over medium-high heat until the bacon is crisp and the onion is tender, about five minutes.
  2. Add in the water, and scrape the bottom of the pan to deglaze. Add in the greens, cover and let greens wilt for about 2 minutes.
  3. Add in beans, salt and pepper and stir, cook for about another 90 seconds, or until the beans are warmed. Remove from heat and serve.

Nutrition Info

Serving size: About 2-1/2 cups. Servings per recipe: 1.  

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Do you have any go-to dishes that are perfectly portioned for one serving?


  1. Lo the Phoenix says

    This is a great idea! I’m not a huge bok choy fan..but maybe spinach. Or even…asparagus. I’m always looking for one person recipes. I don’t mind leftovers, but eating something for 7 days in a row is kind of dull.

  2. Katerina Leeger says

    Okay…Making this now. You had me at bacon and greens…two of the most perfect foods. When paired together divine! I wish I had started cooking the bacon first to give it a head start before adding the diced onion as it cooked rather quickly before the bacon…Also, 1 15oz can of beans for one serving?!?! Oh please tell me there were some leftovers! I did 5 pieces of bacon, one onion and 5 med book choy plus the one can of beans, oh and more garlic. Thinking it will be dinner for 2 plus lunch the next day for one. I really wish the bacon were crispy…Delicious anyhow and so so EASY!

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