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:
Cuban-Style Black Beans Shrimp with Tuscan White Beans, Spinach, and Feta Dominican Beans Instant Pot Brown Sugar Baked Beans Pasta with Italian Chicken Sausage, Escarole, and Beans
