Creamy Orzo, Butter Beans and Greens
Published January 16, 2026
- Ready In
- 7½ hr
- (1½ hr, plus at least 6 hr soaking if using dried beans)
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Ingredients
For the beans
1 ½ cups/10 ounces dried large white lima beans, or 2 (15-ounce) cans white lima beans or butter beans, see Tip
1 small yellow onion, halved
3 garlic cloves, smashed
3 small sprigs rosemary
½ teaspoon crushed red pepper
2 bay leaves
2 tablespoons olive oil
2 teaspoons kosher salt (such as Diamond Crystal), plus more as needed
2 cups/12 ounces orzo
For the crispy kale
3 medium shallots
2 garlic cloves
4 to 5 cups torn kale, from 1 (8-ounce) bunch
½ lemon, for juicing
2 tablespoons red wine vinegar
1 tablespoon honey
Kosher salt (such as Diamond Crystal)
Fresh cracked black pepper, to taste
2 tablespoons olive oil
For finishing
½ lemon, for juicing
1 to 1 ½ cups/ 2 to 3 ounces freshly grated Parmesan
Nutritional analysis per serving (4 servings)
98 grams carbs; 12 milligrams cholesterol; 669 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 21 grams fat; 10 grams fiber; 733 milligrams sodium; 25 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If possible, soak your dried beans for 6 to 24 hours. In a large Dutch oven or heavy-bottomed pot, add the onion, garlic, rosemary, crushed red pepper, bay leaves and olive oil. Drain the soaked beans and add them to the pot. Cover with 7 cups of water and bring to a boil, then reduce to a simmer. Cover and simmer for 1 to 2 hours, until the beans are cooked through and tender, adding the salt about halfway through cooking. Taste the broth and add more salt as needed.
- Step 2
After the beans have been simmering for 1 hour, start prepping your kale: Thinly slice the shallots and finely grate the garlic. Tear the kale into bite-size pieces. Whisk together the lemon juice, vinegar and honey in a small bowl. Season with a generous pinch of salt and a lot of cracks of black pepper.
- Step 3
Put a 12-inch sauté pan on medium heat. Add the remaining 2 tablespoons olive oil and let it heat up. Add in the shallots and cook for 3 to 4 minutes, until they have softened. Add in the garlic and cook until it no longer smells raw, 1 to 2 minutes. Add in the kale, give it a stir and pour in the vinegar mixture. Stir to coat. Let the kale wilt a bit, then turn off the heat and cover the pan. Let this sit while the broiler heats up.
- Step 4
Turn your oven broiler on high. Uncover the pan and transfer to the oven. Let it broil for 5 minutes, until the kale crisps at the edges and darkens slightly.
- Step 5
When the beans feel almost cooked through, use tongs or a slotted spoon to remove the onion, rosemary sprigs and bay leaves. Add in the orzo and stir. Bring the mixture to a soft boil and cook the orzo for 10 to 12 minutes. If needed, add another 2 cups of warm water to the pot as the orzo cooks and absorbs. You want it to be a glossy, creamy texture.
- Step 6
When the orzo is tender, remove the Dutch oven from the heat and add a squeeze of lemon juice from the remaining lemon half. Season with salt and pepper as desired.
- Step 7
Plate with a generous serving of the orzo, then a pile of the crispy kale, and then freshly grated Parmesan. Serve warm!
To make this recipe with canned beans (and cut the cooking time by nearly 75 percent!) follow these instructions:
Rinse and drain your beans (skip Step 1). In Step 2, to the Dutch oven, add the onion, garlic, rosemary, crushed red pepper, bay leaves and olive oil. Pour in 5 cups of water. Bring this to a boil, reduce to a simmer and then add the drained beans. Cook for 15 to 20 minutes. While the beans simmer, cook the kale as instructed. Once the beans are done, season liberally with salt, and then remove the aromatics. Add the orzo and proceed as instructed.
Private Notes