Creamy Orzo, Butter Beans & Greens
This healthy, comforting orzo dish is filled with flavor but built on simple ingredients. It is naturally plant-based, but if you're looking so grate a little parmesan on top, I wouldn't argue! This recipe can be made with dried or canned beans, which are then simmered with aromatics and finished with a bit of lemon. Pair it with crispy kale and it comes out to be a wholesome and hearty full meal.
Equipment
- 1 dutch oven
- 1 high sided sauté pan
Ingredients
For the beans
- 1 & 1/2 cups dried large white lima beans or 2 15 oz. cans of white lima beans or butter beans, see recipe notes for instructions of how to use canned beans.
- 1 small yellow onion peeled and halved
- 3 cloves garlic smashed
- 3 small sprigs of rosemary
- 1 tsp red pepper flakes
- 2 bay leaves
- 2 tbsp olive oil
- 2 tsp kosher salt plus more as needed
- 12 ounces orzo
For the crispy kale
- 3 medium shallots
- 2 cloves garlic
- 4-5 cups kale
- 1/2 lemon for juicing
- 1 tbsp honey
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- Kosher salt and fresh cracked black pepper to taste
For finishing
- 1/2 lemon for juicing
- 2-3 ounces freshly grated parmesan
Instructions
- If possible, soak your beans for six hours or up to overnight. The longer the soak, the quicker your beans will cook!
- In a large dutch oven or heavy-bottomed pot, add the onion, garlic, rosemary, red pepper flakes, bay leaves, and olive oil. Drain the beans and add them to the pot. Cover with about 3 inches of water.
- Set the bean pot to boil, then reduce to a simmer. Cover and let simmer for 1-2 hours or until the beans are cooked through. Around halfway through add the salt. Let it simmer another half hour, taste the broth and add more salt as needed.
- When the beans have about 30 minutes left, begin your kale.
- Thinly slice the shallots and finely grate the garlic. Tear the kale into small pieces.
- Whisk together the honey, lemon juice and red wine vinegar in a small bowl. Season with a generous pinch of salt and a lot of cracks of black pepper.
- Put a sauté pan on medium heat. Add the olive oil and let it heat up. Add in the shallots and cook for 3-4 minutes, or until they have softened. Add in the garlic and cook an additional 1-2 minutes. Add in the kale, give it a stir and pour in the honey and vinegar mixture. Stir to coat.
- Let the kale wilt a bit, then turn off the heat and cover the pan.
- Turn your oven broiler on high, remove the lid and move your sauté pan to the oven. Let it broil for 5 minutes or until the kale crisps at the edges and darkens slightly.
To finish the recipe
- When the beans feel almost cooked through, remove the onion, rosemary sprigs, bay leaves and garlic cloves. Add in the orzo and stir.
- Bring the water to a soft boil and cook the orzo for another 8 minutes. If needed, add another 2 cups of water to the pot as the orzo cooks and absorbs. You want it to be a glossy, creamy texture.
- When the orzo is finished cooking, take the dutch oven off the heat and add a squeeze of lemon juice. Season with salt and pepper as desired.
- Plate with a generous serving of the orzo, then a pile of the crispy kale, and then freshly grated parmesan. Serve warm!
Notes
***To make this recipe with canned beans (and cut the cooking time by nearly 75%!) follow these instructions:
- Rinse and dry your beans. Add them to the dutch oven with the onion, garlic, rosemary, red pepper flakes, bay leaves and olive oil. Pour in about 5 cups of water. Bring this to a boil, and reduce to a simmer. Simmer for about 10 minutes, season liberally with salt, and then remove the aromatics.
- Add the orzo into the pot, bring this to a soft boil and cook the orzo for 8 minutes, adding water if needed.
- When the orzo is cooked, pick up on the recipe step where you add the lemon juice.