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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.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 299 kcal
Course: Dinner
Cuisine: American

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
  • 1 bunch kale, or collards, chard (stemmed and coarsely chopped or torn)
  • ½ lemon

Instructions

    Cup of Yum
  1. No need to soak the beans in the pressure cooker. Press saute.
  2. For best results, soak beans overnight.
  3. Add the bacon and cook, stirring occasionally, until it’s cooked through and crispy, 5 minutes. Use a slotted spoon to transfer it to a plate, leaving the rendered fat in the pot.
  4. 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.
  5. Add the celery, carrots, and onion to the pot and season with salt.
  6. Use a knife to remove any visible seeds from the lemon half and place it, cut side down, in the pot.
  7. Stir to incorporate and sauté for 5 minutes, until the vegetables are soft and some of their liquid has cooked out.
  8. Cook undisturbed for 3 to 5 minutes, until caramelized. Reserve.
  9. Add the garlic and cook for another 30 seconds or until fragrant.
  10. 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.
  11. Add the beans and thyme to the pot with the reserved bacon and 6 1/2 cups of water.
  12. Add the garlic and cook for another 30 seconds or until fragrant.
  13. Select manual pressure and cook high 25 to 30 minutes, natural release.
  14. 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!).
  15. When the pressure subsides, open the lid and add the kale. Press saute and cook 2 minutes, until wilted.
  16. Increase the heat to medium-high and bring to a gentle simmer without letting the water boil.
  17. Squeeze lemon over the beans. Makes 9 to 10 cups.
  18. 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.)
  19. 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.
  20. Remove the pot from the heat and add the lemon juice. Makes 9 to 10 cups.

Notes

  • 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.

Nutrition Information

Serving 1generous cup Calories 299kcal (15%) Carbohydrates 44g (15%) Protein 19.5g (39%) Fat 6.5g (10%) Saturated Fat 2g (10%) Cholesterol 5.5mg (2%) Sodium 741.5mg (31%) Fiber 15.5g (62%) Sugar 8.5g (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 299

% Daily Value*

Serving 1generous cup
Calories 299kcal 15%
Carbohydrates 44g 15%
Protein 19.5g 39%
Fat 6.5g 10%
Saturated Fat 2g 10%
Cholesterol 5.5mg 2%
Sodium 741.5mg 31%
Fiber 15.5g 62%
Sugar 8.5g 17%

* Percent Daily Values are based on a 2,000 calorie diet.