If you prefer, you can cook up the white beans yourself–adding a small onion studded with a couple of whole cloves, smashed and peeled garlic, and a bay leaf. Keep some of the cooking liquor (as it’s called); the beans should be surrounded by a little liquid. Remove the cloves and bay leaf. Add a teaspoon of salt with the ketchup, molasses, etc.
3-15 oz cans of white beans, cannellini or navy
1/4 cup ketchup
1/4 cup molasses
3 tablespoons apple cider vinegar
1 1/2 teaspoons dry mustard powder
1/4 teaspoon Tabasco sauce, or to taste
1/4 teaspoon freshly ground black pepper
1 t salt, if needed
6 slices thick-cut bacon, divided
1 bunch greens, washed, drained and coarsely chopped
chopped red onion, for garnish
1. Put beans, with their liquid, in a pot and bring to a simmer with the ketchup, molasses, vinegar, mustard, Tabasco, pepper, and one slice of bacon. If the beans you’re using are low salt, you may want to add a teaspoon of salt.
2. Once a simmer has been established, add the greens, stirring them into the the mixture.
3. Let simmer over low heat until beans are thickened, about 30 to 45 minutes. Remove bacon slice, if desired. Season with more salt if needed.
5. While the beans are simmering, fry remaining bacon in large skillet and drain on paper-towel-lined plate. Crumble. Transfer beans to a serving dish, if you wish, and top with the crumbled bacon and red onion. Serve hot.