A cozy winter bowl of wholesome local produce. Soak 1 cup Yellow Eye or Jacob's Cattle beans overnight, then rinse. Cook 3 strips of bacon until crisp, stirring occasionally. Add one chopped red onion and 2 minced cloves of garlic to the bacon, and saute until soft. For a meat-free version, saute the onion and garlic in olive oil. Add 2 bunches of chopped collards to the onion and garlic and cook until they begin to wilt. Add 1-2 T of miso, stir, and let the colors deepen. Add 2 and a half cups of water, 2 T of maple syrup, 1 T of apple cider vinegar, 3/4 t of salt, and a good grind of pepper or some hot sauce (a smoky or chipotle hot sauce here would be great for the bacon free option). Add the soaked beans and simmer for one hour, or until the beans are tender. Serve with crusty bread and cheese.