Mushroom & Lima Bean Stew

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 StewIngredients1 cup dried lima beans2 tablespoons extra-virgin olive oil, plus more as needed1 large onion, diced (2 cups)4 cloves garlic, thinly sliced8 ounces shiitake mushrooms, trimmed and thinly sliced8 ounces portobello mushrooms, trimmed and cut into 1-inch pieces2 pounds butternut squash, peeled, seeded, cut into 1-inch pieces1 bay leaf8 cups low-sodium chicken stockFreshly ground black pepper1/2 bunch kale (8 oz.), stems removed and leaves thinly sliced (6 cups)Kosher saltDirectionsSoak beans overnight in water. Drain.Heat oil in a large pot over mediumflame. Add onions and garlic. Cook untiltender, 6 to 8 minutes; transfer to abowl. Turn heat to medium high. Workingin batches, add mushrooms; cookuntil golden brown. Transfer to bowl andadd more oil to cook remaining mushrooms.Return mushrooms and onions topot and add squash, beans, bay leaf,and stock. Season with pepper. Bring toa boil, reduce to a simmer, and coverpartially. Cook until beans are just tender,about 50 to 60 minutes. Stir in kale andcook until tender, about 5 minutes more.Season with salt.