Braised Pinto Beans with Bacon and Winter Vegetables

1. Cook Bacon

Cook 4 to 5 ounces of sliced bacon in a Dutch oven until it’s golden brown and crispy, about 5 minutes. Once done, remove the bacon from the pot and drain it on a plate.

2. Sauté Vegetables and Herbs

Using the rendered bacon fat, sauté one large onion that’s been halved and thinly sliced. Add one large parsnip or two medium carrots, diced into about 1 cup, along with ½ cup of diced celery root or celery stalk. Sprinkle in a tablespoon each of finely chopped fresh sage and rosemary leaves, and toss in two finely chopped garlic cloves. Cook this mixture for 7 to 12 minutes, until the vegetables are softened.

3. Add Beans and Cook

Next, stir in one pound of soaked and rinsed dried pinto beans, a bay leaf, enough water to cover the beans by about an inch, and 1½ teaspoons of fine sea salt. Bring this to a gentle boil, then cover and transfer to the preheated oven, or reduce the heat and simmer on the stovetop, for 1½ to 3 hours, until the beans are soft and the cooking liquid has thickened slightly.

4. Finish with Greens and Bacon

Stir in 5 ounces of baby greens, the crumbled bacon, and any remaining chopped herbs. Adjust the salt to taste, and add a splash of hot sauce, chile-spiked vinegar, or apple cider vinegar. Cook just until the greens are wilted.