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One Pot Brothy Butter Beans with Kale Recipe
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.
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Total Time 30 minutes
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.