Flageolets with Autumn Greens and Fresh Bacon

Ingredients

• 1  ancho chili pepper dried
• 0.3 pound bacon fresh
• 2  bay leaves 
• 6 servings pepper black freshly ground
• 1  carrots halved
• 0.3 cup apricot dried roughly chopped
• 3 leaves kale 
• 2 cups kosher salt mixed with 2 cups sugar
• 2 cups turtle beans dried drained
• 3 leaves mustard greens 
• 6 servings olive oil good for drizzling
• 1  onion quartered
• 6 servings salt 
• 2 tablespoons sherry vinegar 
• 1 head garlic clove whole halved

Equipment

• pot
• pressure cooker

Directions

1. Pack the fresh bacon in the salt and sugar mixture, cover, and refrigerate for up to 4 hours. Rinse and pat dry, then cut into 1/2-inch cubes.
2. Combine the bacon, beans, carrot, onion, garlic, apricots, bay leaves, and chile in a pressure cooker and add cold water to come an inch above the beans. Fit the pressure cooker with the lid and raise the temperature to high until it starts to whistle. Reduce to the lowest setting and cook until the beans are creamy and cooked through, roughly 25 minutes.
3. Remove the lid and adjust the seasoning with vinegar, salt, and pepper. Alternately, bring the ingredients to a boil in a large, heavy-bottomed pot and immediately reduce the heat to a simmer. Cook, covered, until the beans are thoroughly cooked through and creamy, roughly 1 3/4 hours.
4. Remove the large aromatic vegetables, garlic, chile, and bay leaves from the pot and discard. They've done their flavoring job. Coarsely chop the greens or tear with your hands, then fold them into the beans. Simmer for another 5 minutes, or until the greens are tender.
5. Serve with warm crusty bread and a healthy dose of olive oil.
6. Reprinted with permission from Seamus Mullen's Hero Food by Seamus Mullen, © 2012 Andrews McMeel Publishing