Flavorful One Pot Brothy Butter Beans with Kale Recipe Made Simple

I recently made this One Pot Brothy Butter Beans with Kale Recipe, and it quickly became one of my favorite weeknight dinners. The combination of tender butter beans, savory broth, and earthy kale feels so cozy and satisfying. I love that it’s all made in one pot, which saves time and cleanup.

The creamy broth enriched with butter and a touch of heavy cream makes each spoonful comforting. It’s one of those recipes that tastes like it’s simmered all day, even though it’s ready in under 30 minutes.

Ingredients

Each ingredient brings a rich, comforting flavor to this one-pot dish.

• 2 tablespoons olive oil – Helps sauté onions evenly and adds depth.
• 2 tablespoons butter – Adds richness and creamy flavor to the broth.
• 1 small onion, finely diced – Sweetness forms the flavor base.
• 3 cloves garlic, minced – Fresh garlic gives a robust, aromatic taste.
• 1 teaspoon Italian seasoning – Enhances herbaceous flavors.
• 1 teaspoon smoked paprika – Adds warmth and subtle smokiness.
• 3 cups canned butter beans (lima beans), drained and rinsed – Tender beans soak up the brothy flavor.
• 3 cups vegetable stock – Provides a rich, flavorful liquid base.
• 2 bay leaves – Infuses subtle aromatic depth during simmering.
• 3 cups chopped kale – Adds earthiness, color, and nutrients.
• ½ cup heavy cream – Creates a creamy, velvety consistency.
• 1 teaspoon balsamic vinegar – Balances richness with a touch of acidity.
• Salt and black pepper, to taste – Essential for seasoning.
• Optional garnish: fresh parsley, shaved Parmesan, toasted sourdough – Adds freshness and texture.

Note: This recipe serves 4–6 people generously.

Variations

You can adjust this dish to suit dietary preferences or taste:

• Dairy-free: Use olive oil instead of butter and coconut milk instead of cream.
• Add protein: Smoked sausage, shredded chicken, or smoked pork pair beautifully.
• Extra vegetables: Carrots, zucchini, or spinach can be added for variety.
• Vegan: Skip butter and heavy cream, use olive oil and coconut milk or cashew cream.
• Spice kick: Add red pepper flakes or a dash of hot sauce for warmth.

Cooking Time

Quick, cozy, and perfect for busy nights.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Equipment You Need

Using the right tools makes cooking easy and efficient.

• Large sauté pan or pot – For sautéing, simmering, and combining all ingredients.
• Wooden spoon or spatula – To stir and prevent sticking.
• Measuring cups and spoons – Ensures accurate seasoning.
• Knife and cutting board – For chopping onion, garlic, and kale.
• Ladle – For serving the brothy beans.
• Serving bowls – For a visually appealing presentation.

How to Make One Pot Brothy Butter Beans with Kale Recipe?

Step 1: Sauté the Aromatics

Heat olive oil and butter in a large pan over medium heat. Add onion, garlic, Italian seasoning, and smoked paprika. Cook for 1–2 minutes until fragrant, creating a flavorful base.

Step 2: Add Beans and Broth

Stir in butter beans, vegetable stock, and bay leaves. Simmer gently for 10–15 minutes to allow the beans to absorb flavors. This step develops a rich, savory broth.

Step 3: Incorporate Kale and Cream

Add chopped kale and cook until wilted. Stir in heavy cream and balsamic vinegar to create a creamy, velvety texture. Taste and season with salt and pepper as needed.

Step 4: Serve and Garnish

Remove bay leaves, ladle into bowls, and garnish with parsley, shaved Parmesan, and toasted sourdough. Serve immediately for a warm, comforting meal.

Additional Tips for Making This Recipe Better

From my experience, small tweaks elevate the dish:

• I always salt at each step to layer flavors properly.
• I prefer fresh kale for its texture; frozen works but releases more water.
• I gently sauté garlic to avoid bitterness.
• I add cream last to maintain a silky consistency.
• I serve with toasted sourdough for added texture and flavor.

How to Serve One Pot Brothy Butter Beans with Kale Recipe?

Serve it as a cozy weeknight meal with crusty bread, rice, or even over roasted potatoes. For a seafood twist, pair it with Baked Lemon Herb Cod with Rice Pilaf for a bright, citrusy complement.

Garnish with fresh herbs or shaved Parmesan for visual appeal. It also pairs well with a simple side salad or a protein-packed dish like Stuffed Bell Peppers with Ground Turkey for a complete, hearty dinner.

Nutritional Information

Approximate per serving:

• Calories: ~320 kcal
• Protein: 14 g
• Carbohydrates: 35 g
• Fat: 15 g

Make Ahead and Storage

Perfect for leftovers or meal prep.

Storing

Keep in an airtight container in the fridge for 3–4 days. Reheat gently on the stove to maintain creaminess.

Freezing

This dish freezes well for up to 1 month. Thaw in the fridge overnight before reheating.

Reheating

Warm on the stove over low heat, adding a splash of stock or water if needed to restore the broth’s consistency. Avoid high heat to prevent separation.

Why You’ll Love This Recipe?

Here’s why this dish is a keeper:

• One-pot convenience – Minimal cleanup and effort.
• Comforting and creamy – Perfect for chilly nights.
• Versatile – Customize with protein or extra vegetables.
• Flavorful – Garlic, herbs, and smoked paprika create depth.
• Nutrient-rich – Butter beans and kale provide protein, fiber, and vitamins.

This One Pot Brothy Butter Beans with Kale recipe is quick, wholesome, and packed with comforting flavors. It’s a perfect weeknight dinner or meal-prep option that’s hearty, creamy, and satisfying.

Ash Tyrrell

One Pot Brothy Butter Beans with Kale Recipe

I recently made this One Pot Brothy Butter Beans with Kale recipe, and it quickly became one of my favorite weeknight dinners. The combination of tender butter beans, savory broth, and earthy kale feels so cozy and satisfying. I love that it’s all made in one pot, which saves time and cleanup.

Print Recipe Pin Recipe

Total Time 30 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 2 tablespoons olive oil – Helps sauté onions evenly and adds depth.
• 2 tablespoons butter – Adds richness and creamy flavor to the broth.
• 1 small onion finely diced – Sweetness forms the flavor base.
• 3 cloves garlic minced – Fresh garlic gives a robust, aromatic taste.
• 1 teaspoon Italian seasoning – Enhances herbaceous flavors.
• 1 teaspoon smoked paprika – Adds warmth and subtle smokiness.
• 3 cups canned butter beans lima beans, drained and rinsed – Tender beans soak up the brothy flavor.
• 3 cups vegetable stock – Provides a rich flavorful liquid base.
• 2 bay leaves – Infuses subtle aromatic depth during simmering.
• 3 cups chopped kale – Adds earthiness color, and nutrients.
• ½ cup heavy cream – Creates a creamy velvety consistency.
• 1 teaspoon balsamic vinegar – Balances richness with a touch of acidity.
• Salt and black pepper to taste – Essential for seasoning.
• Optional garnish: fresh parsley shaved Parmesan, toasted sourdough – Adds freshness and texture.

Method

 

1. Heat olive oil and butter in a large pan over medium heat. Add onion, garlic, Italian seasoning, and smoked paprika. Cook for 1–2 minutes until fragrant, creating a flavorful base.
2. Stir in butter beans, vegetable stock, and bay leaves. Simmer gently for 10–15 minutes to allow the beans to absorb flavors. This step develops a rich, savory broth.
3. Add chopped kale and cook until wilted. Stir in heavy cream and balsamic vinegar to create a creamy, velvety texture. Taste and season with salt and pepper as needed.
4. Remove bay leaves, ladle into bowls, and garnish with parsley, shaved Parmesan, and toasted sourdough. Serve immediately for a warm, comforting meal.

Notes

• I always salt at each step to layer flavors properly.
• I prefer fresh kale for its texture; frozen works but releases more water.
• I gently sauté garlic to avoid bitterness.
• I add cream last to maintain a silky consistency.
• I serve with toasted sourdough for added texture and flavor.