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Beans & Greens Puttanesca
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Author: Michelle Babb MS, RD, CD
  • 1 cup dried baby lima beans presoaked overnight
  • 3 cups water
  • 1 strip of kombu* optional
  • 1 cup pitted kalamata olives
  • 3/4 cup green olives
  • 2 teaspoons capers
  • ½ of a large yellow onion
  • ½ cup sundried tomatoes soaked in olive oil
  • 2 tablespoons olive oil
  • 4 anchovies or 1-2 teaspoons anchovy paste
  • 1-2 cloves garlic
  • 2 cups shredded greens e.g. kale, Swiss chard, dandelion greens, or beet greens
  • ¼ cup olive oil
  1. In a large pot, combine lima beans, water and kombu. Bring water to a boil, reduce heat to medium-low and allow the beans to simmer for approximately 40 minutes, or until tender.
  2. Drain the beans and remove the kombu. In a food processor or blender, combine olives, capers, onion and sundried tomatoes and pulse the mixture until it is coarsely chopped.
  3. In a large skillet, heat olive oil. Add blended olive mixture and sauté for approximately 5 minutes, until onions start to become translucent. Add anchovies and garlic. Mix in the shredded greens and sauté for 3-4 minutes. Add the cooked beans and combine all ingredients over medium heat. Serve warm or at room temp.