top of page
  • Andrea Tavares


1 Cup: 299 Cals

19.5 Protein

44 Carbs

6.5 Fats

Somewhere between a thick stew and soup, these Brothy Lima Beans and Greens are hearty comfort food . Stove and Instant Pot.


  • 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


Stove Directions:

  1. For best results, soak beans overnight.

  2. 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.

  3. Use a knife to remove any visible seeds from the lemon half and place it, cut side down, in the pot.

  4. Cook undisturbed for 3 to 5 minutes, until caramelized. Reserve.

  5. 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.

  6. Add the garlic and cook for another 30 seconds or until fragrant.

  7. 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!).

  8. Increase the heat to medium-high and bring to a gentle simmer without letting the water boil.

  9. 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.)

  10. 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 for 2 minutes.

  11. Remove the pot from the heat and add the lemon juice. Makes 9 to 10 cups.


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.

2 views0 comments


bottom of page