Ah, the comfort of a warm, nourishing bowl of goodness. There’s something almost magical about the way a simple dish like this Hearty Brothy Lima Beans and Greens can transform an ordinary evening into a cozy retreat—especially when autumn winds are howling outside. Picture this:
a steaming bowl, rich with earthy flavors, mingling with the aroma of simmering garlic and herbs, and maybe, just maybe, a sprinkle of fresh parmesan on top. . .
pure bliss.
Steps
- For the Instant Pot method, start by using the sauté function to cook the bacon until crispy, about 5 minutes. Remove the bacon with a slotted spoon, leaving the fat in the pot.
- Add celery, carrots, and onion to the pot, season with salt, and sauté for about 5 minutes until they soften. Stir in the garlic and cook briefly until aromatic.
- Return the bacon to the pot, add the dried lima beans, thyme, and 6 1/2 cups of water. Cook on manual high pressure for 25 to 30 minutes, then let the pressure release naturally.
- Once the pressure has released, add the kale to the pot and use the sauté function for 2 minutes until wilted. Finish by squeezing lemon juice over the beans.
- For the stove method, soak the beans overnight and start by crisping the bacon in a large pot over medium heat. Remove the bacon and caramelize the lemon half, cut side down, in the pot.
- Add celery, carrots, and onion to the pot, season with salt, and sauté for 5 to 8 minutes. Stir in the garlic and cook briefly until fragrant.
- Add the beans, thyme, bacon, lemon, and 12 cups of water to the pot. Bring to a gentle simmer over medium-high heat, then reduce to medium-low and cook uncovered for 2 to 3 hours until beans are creamy.
- During cooking, ensure the beans remain submerged by adding water as needed. Add the kale in the last 2 minutes of cooking.
- Remove from heat and squeeze lemon juice over the mixture before serving.
Ingredients
- 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, enough to cover beans
- 1 bunch kale (or collards, chard), stemmed and coarsely chopped or torn
- ½ lemon
Nutritional Values
Calories: 2392 kcal | Carbohydrates: 352 g | Protein: 156 g | Fat: 52 g | Saturated Fat: 16 g | Cholesterol: 44 mg | Sodium: 5932 mg | Fiber: 124 g | Sugar: 68 g
FAQ
- Can I make this recipe vegetarian?
- Yes, you can make this dish vegetarian by using two tablespoons of olive oil to sauté the vegetables, and adding eight ounces of sliced baby bella or white mushrooms with the onions, instead of bacon.
- How should I store and reheat the brothy lima beans?
- These beans can be stored in the refrigerator for up to five days. They also freeze well and can be kept in freezer-safe containers for up to three months. To reheat, thaw them overnight in the fridge and warm them in the microwave.
- Do I need to soak the beans before cooking?
- For the stovetop method, it’s recommended to soak the beans overnight. However, if you’re using the Instant Pot method, there’s no need to soak the beans before cooking.
- What can I serve with brothy lima beans and greens?
- This dish pairs well with bread or a hearty grain like wild rice, farro, or barley. A simple green salad can also complement the meal nicely.
- Can I use different types of beans for this recipe?
- Absolutely. While the recipe calls for dried lima beans, you can substitute with any dried white bean. The cooking method works as a versatile template for various beans.
Tips
- For a Vegetarian Twist: If you’re opting for a vegetarian version, sauté the vegetables in olive oil and incorporate sliced baby bella or white mushrooms along with the onions for added flavor and texture.
- Enhance the Flavor Profile: Consider adding a Parmesan rind to the pot while cooking, which will impart a rich, savory depth to the broth.
- Monitor Water Levels: When cooking on the stove, ensure the beans are always submerged by adding more water as necessary. This prevents them from drying out and helps achieve a creamy texture.
- Storage and Reheating Tips: Store leftovers in the refrigerator for up to five days, or freeze them for up to three months. Thaw overnight in the fridge and reheat gently in the microwave for best results.
Equipment
- Instant Pot (for the Instant Pot method)
- Large Pot or Dutch Oven (for the stove method)
- Slotted Spoon
