Butter Beans With Kale And Eggs Recipe

Name: Butter Beans With Kale And Eggs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound butter beans (large lima beans); Kosher salt; 3 to 4-ounce salt pork (see note); 2 quarts low-sodium homemade or canned chicken broth; 2 bay leaves; 4 thyme sprigs; 1 whole onion, split in half; 1 medium carrot; 1 rib celery; 1 (28-ounce) can whole tomatoes packed in juice, roughly chopped; 4 cups roughly chopped kale, swiss chard, or curly spinach leaves; 2 to 4 hard boiled eggs; 2 tablespoons extra-virgin olive oil; Freshly ground black pepper

Servings: persons

1 pound butter beans (large lima beans)
Kosher salt
3 to 4-ounce salt pork (see note)
2 quarts low-sodium homemade or canned chicken broth
2 bay leaves
4 thyme sprigs
1 whole onion, split in half
1 medium carrot
1 rib celery
1 (28-ounce) can whole tomatoes packed in juice, roughly chopped
4 cups roughly chopped kale, swiss chard, or curly spinach leaves
2 to 4 hard boiled eggs
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

1
Cover beans with 2 quarts cold water and add 2 tablespoons salt. Stir once to combine then set aside at room temperature for at least 8 hours and up to 18 hours.
2
Drain and rinse beans and add to a large saucepan. Add salt pork (see note), chicken broth, bay leaves, thyme, onion, carrot, and celery. Bring to a boil over high heat, reduce to a bare simmer and cook until beans are completely tender, about 1 hour, topping up with water as necessary (beans should be just poking through the top surface.
3
Discard bay leaves, thyme sprigs, onion, carrot, and celery. Remove pork and discard if desired or chop up and add back to pot. Add tomatoes and kale to pot, bring to a simmer, and cook, gently stirring occasionally with a wooden spoon until thickened and stew-like, about 20 minutes longer.
4
Season to taste with salt and pepper and serve, topping with hard boiled eggs and a drizzle of extra virgin olive oil. Beans can be stored in an airtight container in the fridge for up to 5 days and will improve with time. Reheat by microwaving or stir gently over medium heat, adding liquid as necessary.

1168

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound butter beans (large lima beans), Kosher salt, 3 to 4-ounce salt pork (see note), 2 quarts low-sodium homemade or canned chicken broth, and more.

Yes, Butter Beans With Kale And Eggs Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!