Great Northerns with Leeks and Bacon

  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 80 mins

Low in fat, and high in fiber and protein, plus lots of vitamins and minerals, make beans and legumes a nearly perfect food.


2cups dried Great Northern beans
4slices thick-sliced bacon, diced
2tablespoons extra-virgin olive oil
6medium leeks, thinly sliced, white and tender green parts
2cloves garlic, minced
1teaspoon salt
1/2teaspoon Coarsely ground black pepper


  1. Place beans in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil. Remove from heat and let stand, covered, 1 hour. Drain beans and return to pot. Cover with cold water and bring to a boil. Lower heat to a simmer, cover and cook until tender, but not mushy, 45 minutes to 1 hour. Drain beans, reserving some cooking water. Return beans to pan.
  2. Place bacon in a large skillet; cook over medium-high heat until crisp. Remove and set aside, leaving bacon drippings in pan. Add olive oil to skillet. Add leeks and garlic; saute 10 minutes. Add to beans. Crumble bacon and add to beans with salt and pepper. Add cooking water if beans seem dry. Serve hot.

Recipe by Nancy Krcek Allen.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 300
  • Fat 7g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4g
  • Cholesterol 5mg
  • Sodium 510mg
  • Potassium 780mg
  • Carbohydrate 45g
  • Fiber 12g
  • Sugars 3g
  • Protein 16g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 20%
  • Calcium 15%
  • Iron 30%