Description
Somewhere between a thick stew and soup, these Brothy Lima Beans and Greens are hearty comfort food and budget friendly.
Yield: 8servings | Serving Size: 1generous cup
Ingredients
4ouncescenter-cut bacon, cut into ½-inch pieces
2stalks celery, thinly sliced
2carrots, thinly sliced
1yellow onion, chopped
1tablespoonkosher salt
3clovesgarlic, minced
1pounddried large lima beans
6sprigs fresh thyme
water
1bunch kale, or collards, chard, stemmed and coarsely chopped or torn
½lemon
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!).
