Mushroom & Lima Bean StewJanuary 7, 2013
I ripped this recipe out of an issue of Whole Living magazine a few years ago and it has become my go-to, flu-preventing, belly-filling winter stew. It takes a bit of time since you are starting with dried beans but, trust me, it is so worth the effort. Hardy, healthy and warming. If you are doing my cleanse this month, just skip the oil and substitue a splash of broth instead.
Mushroom & Lima Bean Stew
1 cup dried lima beans
2 tablespoons extra-virgin olive oil, plus more as needed
1 large onion, diced (2 cups)
4 cloves garlic, thinly sliced
8 ounces shiitake mushrooms, trimmed and thinly sliced
8 ounces portobello mushrooms, trimmed and cut into 1-inch pieces
2 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
1 bay leaf
8 cups low-sodium chicken stock
Freshly ground black pepper
1/2 bunch kale (8 oz.), stems removed and leaves thinly sliced (6 cups)
Soak beans overnight in water. Drain.
Heat oil in a large pot over medium
flame. Add onions and garlic. Cook until
tender, 6 to 8 minutes; transfer to a
bowl. Turn heat to medium high. Working
in batches, add mushrooms; cook
until golden brown. Transfer to bowl and
add more oil to cook remaining mushrooms.
Return mushrooms and onions to
pot and add squash, beans, bay leaf,
and stock. Season with pepper. Bring to
a boil, reduce to a simmer, and cover
partially. Cook until beans are just tender,
about 50 to 60 minutes. Stir in kale and
cook until tender, about 5 minutes more.
Season with salt.