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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.
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
Instant Pot Method:
- No need to soak the beans in the pressure cooker. Press saute.
- 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.
- Add the celery, carrots, and onion to the pot and season with salt.
- Stir to incorporate and sauté for 5 minutes, until the vegetables are soft and some of their liquid has cooked out.
- Add the garlic and cook for another 30 seconds or until fragrant.
- Add the beans and thyme to the pot with the reserved bacon and 6 1/2 cups of water.
- Select manual pressure and cook high 25 to 30 minutes, natural release.
- When the pressure subsides, open the lid and add the kale. Press saute and cook 2 minutes, until wilted.
- Squeeze lemon over the beans. Makes 9 to 10 cups.
Stove Directions:
- For best results, soak beans overnight.
- 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.
- Use a knife to remove any visible seeds from the lemon half and place it, cut side down, in the pot.
- Cook undisturbed for 3 to 5 minutes, until caramelized. Reserve.
- 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.
- Add the garlic and cook for another 30 seconds or until fragrant.
- 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!).
- Increase the heat to medium-high and bring to a gentle simmer without letting the water boil.
- 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.)
- 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.
- 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
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
- WW Points: 2