Somewhere between a thick stew and soup, these Brothy Lima Beans and Greens are hearty comfort food and budget friendly. Stove and Instant Pot.
Brothy Lima Beans and Greens
Brothy Beans and Greens are the perfect Sunday dish because they need only a little prep on the front end, and then you can leave them alone to simmer. The results are a deeply flavorful stock and super-tender beans. Make them on the stove on weekends or in the Instant Pot if you want them ready in under an hour, I tested them both ways. More of my favorite bean recipes are these Dominican Beans, Puerto Rican Beans and Mexican Pinto Beans with Queso.
Dried lima beans have an incredibly buttery texture when cooked this way, but any bean will work with this method. Think of this recipe as a template: use any dried bean, whatever herbs and hearty greens you have on hand, and your favorite aromatics. You can also drop in a Parmesan rind if you have one lying around; it will add a deeply savory flavor.
Brothy Lima Beans Ingredients
- Vegetables: Celery, carrots, yellow onion, kale
- Bacon: If you’re a vegetarian, keep reading for directions on making the beans without meat.
- Dried Lima Beans, or any white bean
- Aromatics: Garlic, fresh thyme, lemon, salt
How to Make Vegetarian
If you’re vegetarian, sauté the vegetables in two tablespoons of olive oil and add eight ounces of sliced baby bella or white mushrooms along with the onions.
What to Eat with Brothy Beans
Serve brothy lima beans with bread or a hearty grain like wild rice, farro, or barley. This dish would also be great with a simple green salad on the side.
How to Store, Freeze, and Reheat Beans
These lima beans will keep in the refrigerator for up to five days. They also freeze really well and will last for up to three months in freezer-safe containers. Thaw overnight in the refrigerator and reheat in the microwave.
More Bean Recipes You’ll Love:
Brothy Lima Beans and Greens
Somewhere between a thick stew and soup, these Brothy Lima Beans and Greens are hearty comfort food and budget friendly. Stove and Instant Pot.
- 4 ounces center-cut bacon, cut into ½-inch pieces
- 2 stalks celery, thinly sliced
- 2 carrots, thinly sliced
- 1 yellow onion, chopped
- 1 tablespoon kosher salt
- 3 cloves garlic, minced
- 1 pound dried large lima beans
- 6 sprigs fresh thyme
- water
- 1 bunch kale, or collards, chard, stemmed and coarsely chopped or torn
- ½ lemon
Instant Pot Method:
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No need to soak the beans in the pressure cooker. Press saute.
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Add the bacon and cook, stirring occasionally, until it’s cooked through and crispy, 5 minutes.
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Add the celery, carrots, and onion to the pot and season with pinch of salt.
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Stir to incorporate and sauté for 5 minutes, until the vegetables are soft and some of their liquid has cooked out.
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Add the garlic and cook for another 30 seconds or until fragrant.
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Add the beans and thyme to the pot with the reserved bacon and 6 1/2 cups of water.
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Select manual pressure and cook high 25 to 30 minutes, natural release.
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When the pressure subsides, open the lid and add the kale. Press saute and cook 2 minutes, until wilted.
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Squeeze lemon over the beans. Makes 9 to 10 cups.
Stove Directions:
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For best results, soak beans overnight.
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Add the bacon to a large pot over medium heat. Cook, stirring occasionally, until it’s cooked through and crispy, 5 to 8 minutes. Use a slotted spoon to transfer it to a plate, leaving the rendered fat in the pot.
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Use a knife to remove any visible seeds from the lemon half and place it, cut side down, in the pot.
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Cook undisturbed for 3 to 5 minutes, until caramelized. Reserve.
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Add the celery, carrots, and onion to the pot and season with salt. Stir to incorporate and sauté for 5 to 8 minutes, until the vegetables are soft and some of their liquid has cooked out.
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Add the garlic and cook for another 30 seconds or until fragrant.
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Add the beans and thyme to the pot with the reserved bacon, lemon, and 12 cups of water, or enough to fully submerge by about 2 inches (the beans will absorb a lot!).
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Increase the heat to medium-high and bring to a gentle simmer without letting the water boil.
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As soon as you see tiny bubbles in the water, decrease the heat to medium-low and cook at a gentle simmer uncovered for 2 to 3 hours, until the beans are very creamy. (Start checking for doneness after 1 1/2 hours if your beans are pre-soaked.)
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Keep an eye on the water as it cooks and add more, 1 cup at a time, to keep the beans fully submerged. Add kale and cook 2 minutes.
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Remove the pot from the heat and add the lemon juice. Makes 9 to 10 cups.
If you’re vegetarian, sauté the vegetables in two tablespoons of olive oil and add eight ounces of sliced baby bella or white mushrooms along with the onions.
Serving: 1generous cup, Calories: 299kcal, Carbohydrates: 44g, Protein: 19.5g, Fat: 6.5g, Saturated Fat: 2g, Cholesterol: 5.5mg, Sodium: 741.5mg, Fiber: 15.5g, Sugar: 8.5g
Keywords: brothy beans, budget meals, lima beans, white beans