Butter beans (also known as lima beans) are mixed with fresh kale and a spicy, tomato sauce in this one-pot vegan dinner.
Course dinner, lunch, Side Dish
Cuisine dairy-free, vegan
Prep Time 5minutes
Cook Time 1hour40minutes
Total Time 1hour45minutes
Author Stephanie McKercher, RDN
large pot with a lid
1cupdry butter beans(also known as lima beans), soaked (see note 1)
1cupwateror as needed
3cupstorn kale leaves (1-pound bunch), massaged if desired (see note 2)
1tablespoonextra virgin olive oil
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).
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.