One-Pot Butter Beans (Lima Beans) and Greens with Kale
Slow-simmered butter beans, hearty greens, and warming spices come together in this simple, one-pot meal that's equal parts nourishing and comforting. It's the kind of cozy weeknight recipe that requires minimal effort but delivered rich, rustic flavor. It's especially satisfying with crusty bread, rice, or anther grain of choice.
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Butter beans (also known as lima beans) become creamy and tender as they simmer in a tomato-based broth with garlic, smoked paprika, and fragrant herbs. Massaged kale wilts in at the end for pop of color, fiber, and earthiness. The result is a wholesome, plant-based dinner that feels like slow food without the fuss.
This dish strikes a lovely balance of protein, fiber, and earthy taste, making it both satisfying and nourishing. The tomato-kale combo adds warmth and a bit of brightness, while olive oil helps round out the mouthfeel. Serve it over grains like quinoa or farro or have on its own with a sprinkle of nutritional yeast or parmesan. You could also serve this as a side dish alongside marinated tempeh or a roasted vegetable quinoa salad.
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Ingredients
This one-pot dish features butter beans/lima beans slowly simmered in a savory mix of vegetable broth, garlic, tomato paste, and aromatic dried herbs like basil, oregano, rosemary, and smoked paprika. A touch of olive oil adds richness while kale brings color, nutrients, and texture.
What Are Butter Beans?
Butter beans, also known as lima beans, are large, flat, and creamy white beans. They get their name from their buttery, smooth texture when cooked. While often called butter beans in some regions and lima beans in others, the term "butter bean" is sometimes used for larger, more mature varieties.
Do You Need to Soak Butter Beans?
Soaking helps dry beans cook faster and it can also make them easier to digest (though this may not be true for everyone). It can also improve the beans' appearance once cooked. Pour dry beans into a large bowl and fill with water. Cover the bowl and set it aside overnight, or for about 8 hours. Then drain the liquid, give the beans a rinse, and they're ready to cook.
Substitutions
- Butter Beans: Substitute with any type of dry bean or pulse. I like these flavors with chickpeas or white kidney beans (also known as cannellini beans). For a quick-cook version, try it with lentils. (You'll just need to adjust the cooking time depending on the type of pulse you choose.)
- Vegetable broth: Cook the beans in water with about a teaspoon of salt. Add in more herbs and spices for flavor if desired. (Try a little rosemary, thyme, or sage.)
- Kale: Swap in another hearty green, such as collards, chard, or spinach.
Making Ahead and Storage
Store in an airtight container and refrigerate for up to a week. You can reheat this on the stovetop or in the microwave.
This recipe is also freezer-friendly. Allow the cooked lima beans and greens to cool completely before freezing. Divide the mixture into desired serving sizes and store in freezer-safe containers or bags in the freezer for up to 6 months. Thaw frozen lima beans and greens in the refrigerator overnight.
(Looking for more batch cooking recipes? Browse my collection of Vegetarian Freezer Meals here.)
FAQ
Butter beans are incredible versatile. Add them to soups, stews, salads, grain bowls, or enjoy them simmered with spices (like this recipe).
They pair beautifully with garlic, smoked paprika, tomato paste, bay leaves, rosemary, oregano, and fresh herbs like cilantro or parsley.
Yes, in the U.S. they're often called lima beans, while butter beans refers to mature, larger white varieties with a creamy texture.
Butter beans are high in fiber, plant-based protein, vitamins, and minerals, making them a nutritious addition to vegetarian and vegan meals.
In American grocery stores, look for lima beans. They are the same legume, just listed under a different name.
📖 Recipe
One-Pot Butter Beans (Lima Beans) and Greens with Kale
Equipment
- large pot with a lid
Ingredients
- 1 cup dry butter beans (also known as lima beans), soaked (see note 1)
- 3 cups vegetable broth
- 1 cup water or as needed
- 2 bay leaves (optional)
- 4 cloves garlic, grated
- 1 tablespoon tomato paste
- 1 teaspoon dry basil
- 1 teaspoon dry oregano
- 1 teaspoon crushed rosemary
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 3 cups torn kale leaves (1-pound bunch), massaged if desired (see note 2)
- 1 tablespoon extra virgin olive oil
Instructions
- Drain butter beans from the soaking liquid and transfer to a large pot over high heat. Pour in vegetable broth, water, and bay leaves ( if using), cover, and bring to a boil.
- Reduce the heat to medium-low, tilt the lid to vent, and cook the beans for 90 minutes, stirring approximately every 20-30 minutes, or until the beans are tender. There should be some gentle bubbles throughout the cooking process. Adjust the heat as needed. Continue cooking the beans, adding water as needed to prevent them from sticking, until they reach your desired level of doneness. (Cook longer for softer beans.)
- Once the beans are cooked, remove the bay leaves and discard. Reduce the heat to low and stir in garlic, tomato paste, basil, oregano, crushed rosemary, smoked paprika, and cayenne pepper (if using). Cook 1 minute, or until the spices are fragrant.
- Stir in kale and olive oil and cook for 5 minutes, or until the kale leaves are soft and wilted. Remove from heat and serve (see note 3) or store for later (see note 4).
Notes
- To soak dry beans: Pour dry beans into a large bowl and fill the bowl with water. Cover and set aside for at least 8 hours. Once soaked, drain the liquid and rinse.
- To massage kale: add the leaves to a large mixing bowl with a tablespoon of olive oil. Use your hands to massage the leaves for 2-3 minutes, or until the kale is tender.
- Serving Suggestions: Serve with cooked quinoa, barley, farro, rice, or pasta if desired. Garnish with toasted nuts or seeds and nutritional yeast or parmesan cheese (if not vegan) if desired.
- Storage: Store in an airtight container and refrigerate for up to one week. Reheat on the stovetop or in the microwave.
Hi- How would you adjust cooking times if making this with frozen lima beans?
Thanks,
Susan
Hi Susan, I haven't tested this with frozen lima beans. The biggest change is that you would need less water/broth and you wouldn't need to cook the beans as long (assuming they are pre-cooked frozen lima beans). I'd suggest just covering the beans with broth/water and cooking until they are warmed through. Then continue with steps 3-4 of the recipe. Let me know how it goes if you try it!
Have you used the pressure cooker for this recipe.
Hi Lori, I haven't tried this with a pressure cooker yet, but I'll add the instructions to the post as soon as I'm able to test it. Thanks!
How can I adjust this recipe to use canned butter beans?
Thanks!
Hi Katie, I haven't tested this, but the recipe should also work with canned beans. You'll only need enough broth to prevent the beans from sticking (maybe ~1 cup), and the cooking time in step 1 will be much faster—just a few minutes to heat up the canned beans before adding in the other ingredients. Please let me know how it goes if you try this. Thanks! Stephanie