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.
Foto: Skinnytaste
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
Steps
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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. Use a slotted spoon to transfer it to a plate, leaving the rendered fat in the pot.
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Add the celery, carrots, and onion to the pot and season with 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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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