1 onion 3 slices bacon 6 cloves garlic (yes) 3 small tomatoes, diced (Roma or Campari) 1 carrot, diced 1 celery stalk, diced 2 c chicken broth (low sodium) 1 bag frozen beans Sautée the veggies in the bacon/ bacon fat until soft. Salt to help sweat. Add 1/2 of the broth. Scrape up the frond. Add rest of the liquid and beans. Cook for 35 min. Serve over grits, collards, or rice.