Somewhere between a thick stew and a soup, these Brothy Lima Beans and Greens are an economical, comforting dish with rich flavor and tender beans. You can make them on the stove for a slow, hands-off weekend meal or in the Instant Pot when you want them ready faster. The recipe adapts easily to different beans, greens, and seasonings, and can be made with or without meat.
Brothy Lima Beans and Greens
These brothy beans develop a deep, savory stock while the dried lima beans become luxuriously buttery. The method works well with any large dried white bean if you don’t have limas on hand. Treat this recipe as a flexible template: swap in collards, chard, or spinach for the kale; add a Parmesan rind while cooking for extra umami; or use vegetable stock for more depth. Below you’ll find the ingredient list, both Instant Pot and stove instructions, storage tips, and variations for vegetarians.
Ingredients
- 4 ounces center-cut bacon, cut into ½-inch pieces (omit for vegetarian version)
- 2 stalks celery, thinly sliced
- 2 carrots, thinly sliced
- 1 yellow onion, chopped
- 1 tablespoon kosher salt (adjust to taste)
- 3 cloves garlic, minced
- 1 pound dried large lima beans (or any large white bean)
- 6 sprigs fresh thyme
- water (amount specified in instructions)
- 1 bunch kale (or collards or chard), stems removed and leaves coarsely chopped or torn
- ½ lemon, juiced at the end
Vegetarian Version
To make these beans vegetarian, sauté the vegetables in about 2 tablespoons of olive oil rather than cooking bacon. For extra body and savory flavor, add 8 ounces of sliced baby bella or white mushrooms along with the onions and cook until the mushrooms release their liquid and begin to brown.
How to Make (Instant Pot Method)
- No need to pre-soak the beans. Set the Instant Pot to Sauté.
- Add the bacon and cook, stirring occasionally, until it’s cooked through and crispy, about 5 minutes. Transfer the bacon to a plate with a slotted spoon, leaving the rendered fat in the pot. (For vegetarian, sauté vegetables in olive oil instead.)
- Add the celery, carrots, and onion to the pot. Season with salt and sauté about 5 minutes until softened and partly reduced.
- Add the garlic and cook 30 seconds until fragrant.
- Add the dried beans, thyme, reserved bacon (or mushrooms/olive oil for vegetarian), and 6 1/2 cups water to the pot.
- Seal and cook on Manual/High pressure for 25 to 30 minutes. Allow a natural pressure release.
- When pressure has released, open the lid and add the chopped kale. Turn the pot back to Sauté and cook about 2 minutes until the greens are wilted.
- Squeeze the lemon over the beans, adjust salt if needed. The recipe yields about 9 to 10 cups.
How to Make (Stove Method)
- For best results, soak the beans overnight in plenty of water and drain before cooking. If you don’t soak, cooking time will be longer.
- In a large pot over medium heat, add the bacon and cook, stirring occasionally, until cooked through and crispy, 5 to 8 minutes. Transfer the bacon to a plate, leaving the rendered fat in the pot.
- Take the lemon half, remove any visible seeds, and place it cut-side down in the pot for a minute or two to caramelize—this adds subtle lemon fragrance. Reserve the lemon for juicing at the end.
- Add the celery, carrots, and onion to the pot, season with salt, and sauté 5 to 8 minutes until the vegetables are softened and begin to release their liquids.
- Add the garlic and cook for 30 seconds until aromatic.
- Add the beans, thyme, reserved bacon (or mushrooms/olive oil for vegetarian), the caramelized lemon half, and about 12 cups water, or enough to cover the beans by roughly 2 inches—beans absorb a lot of liquid.
- Bring to a very gentle simmer over medium-high heat, then reduce to medium-low and simmer uncovered for 2 to 3 hours until the beans are creamy and tender. If beans were pre-soaked, begin checking for doneness after 1½ hours.
- Watch the pot and add hot water, 1 cup at a time, if the level drops and beans become exposed. When the beans are tender, add the kale and cook 2 minutes until wilted.
- Remove from heat, squeeze fresh lemon juice over the beans, and stir. Makes about 9 to 10 cups.
Serving Suggestions
Serve brothy lima beans with crusty bread or over a hearty grain such as farro, barley, or wild rice. A simple green salad or roasted vegetables make a fresh accompaniment. If you kept the bacon, sprinkle it on top for texture; for vegetarian bowls, finish with a drizzle of good olive oil and extra lemon if desired.
Storage, Freezing, and Reheating
Store leftover beans in an airtight container in the refrigerator for up to five days. They freeze very well—portion into freezer-safe containers and keep for up to three months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave, adding a splash of water or stock if the mixture has thickened.
Notes and Tips
- Any large dried white bean can be used in place of limas; adjust cooking time as needed.
- If you have a Parmesan rind, adding it while the beans simmer will boost savory flavor—remove the rind before serving.
- Adjust salt at the end, especially if you included a salty ingredient like bacon or Parmesan rind.
- For extra depth, swap half the water for low-sodium vegetable or chicken stock.
Nutrition (per serving, approximate)
- Calories: 299 kcal
- Carbohydrates: 44 g
- Protein: 19.5 g
- Fat: 6.5 g
- Fiber: 15.5 g
- Sodium: varies depending on salt and bacon
More Bean Recipe Ideas
- Cuban-style black beans
- Shrimp with Tuscan white beans, spinach, and feta
- Dominican-style stewed beans
- Instant Pot brown sugar baked beans
- Pasta with Italian chicken sausage, escarole, and beans
Recipe Yield
Makes about 9 to 10 cups — roughly 8 generous servings. Prep time: about 15 minutes. Cook time: approximately 1 hour in the Instant Pot or 2–3 hours on the stove (depending on whether beans were soaked).