We’re currently in Austin, looking for a permanent home. I can’t believe I used the word “permanent” — nothing is permanent, and “permanent home” sounds like I’m lying to myself and to you.
Anyway, the kitchen in the Airbnb we’re currently staying at is small yet comfortable to work in, as long as I keep my cooking even simpler than usual. I didn’t stock it much, in case we find a home soon. I don’t like to schlep food around. Besides, I don’t like stocks. Not even during pandemics.
I don’t mind stocking the freezer with soaked and cooked legumes, though. I don’t get a good vibe from canned food. It’s okay to eat canned food here and there, but I wouldn’t do it on a weekly basis. It would have bean 😄 nice to buy them jarred, like they do in Europe. Or at least as cheap as they are in Europe.
Lima beans are my favorite beans, after chickpeas.
They come in different sizes; from little baby limas to big, plump butter beans. They all look like chubby little toes. If you’ve never cooked with them before, this recipe might just change that. I made this warm salad last week and it was so good I had to make it again — and this time I filmed it for you.
It’s one of those healthy and humble recipes that feels basic but is surprisingly sophisticated. Everything about it is tender; the lima beans, the wilted collard greens or Swiss chard, but then you get little kicks of crunchy, spicy chili pepper, earthy cilantro, and tangy lime, all tossed together in one pan. It’s hearty enough to be a meal on its own, but light enough to feel fresh and energizing.
And don’t panic if you overcook the beans. Everything happens for a reason. You can always mash them into a spread like hummus and top it with the sautéed onion and collard greens. We thrive from happy accidents.
You can prep the lima beans well ahead of time and keep them in the freezer, so this salad comes together in about 20 minutes any night of the week.
A Note on Lima Beans
You can use store-bought cooked lima beans, I don’t. I prefer to cook them myself. It’s much cheaper and healthier than canned, and honestly not much effort at all.
When I come back from the supermarket, I put the dry beans in a large bowl, cover them with water (sometimes, if I remember, I add ¼ teaspoon of baking soda) and let them soak overnight. The next day I drain them and cook them with fresh water until tender, then drain.
Once they’ve cooled, I pack them into freezer bags and freeze. No need to defrost when you’re ready to use them — just cook straight from frozen for 10–15 minutes, then drain and rinse with cold water. I always have a bag in the freezer. It’s such a simple habit that saves so much time.
Easy Lima Bean & Collard Greens Salad
Equipment
- Large skillet
- Colander (for draining the beans)
- Medium bowl (for serving)
- Cutting board
- Knife
Ingredients
- 2 cups cooked lima beans
- 1 small onion - chopped
- 3 cups collard greens or Swiss chard - chopped
- 2 tablespoons olive oil
- ½ cup fresh cilantro - chopped
- 1 fresh chili pepper - sliced or chopped
- 1 tablespoon lime juice
- Salt & black pepper to taste
Instructions
- Warm the olive oil in a large skillet over medium heat. Add the onion and collard greens (or Swiss chard) and sauté for about 10 minutes, until softened and wilted. Season with salt and black pepper, then remove from the heat.
- Add the cooked lima beans, cilantro, chili pepper, and lime juice. Toss well to combine everything. Serve in a medium bowl. The salad is nice, warm or cold. This salad keeps well in the fridge for up to 3 days — the flavors actually deepen overnight.
Notes
Make it a full meal: Serve over cooked quinoa or brown rice.
Meal prep friendly: This salad keeps well in the fridge for up to 3 days — the flavors actually deepen overnight.
