Lima Beans with Wild Mushrooms and Chard Recipe

Lima Beans with Wild Mushrooms and Chard Recipe

  • 1 pound dried lima beans
  • 3 1 1/2-ounce packages assorted dried wild mushrooms
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 1/4 teaspoon dried crushed red pepper
  • 1/4 teaspoon dried thyme
  • 6 cups (lightly packed) sliced stemmed Swiss chard
  1. Place lima beans in large bowl with enough water to cover by 5 inches. Soak overnight.
  2. Bring 2 cups water and dried mushrooms to boil in small saucepan. Using slotted spoon, transfer mushrooms to medium bowl; reserve liquid in saucepan.
  3. Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, 10 minutes. Drain beans; add to pot. Pour in mushroom liquid, leaving sediment behind. Add 6 cups water. Bring to simmer; skim foam from top. Stir in red pepper and thyme. Simmer partially covered until beans are tender, 45 minutes. Season with salt. Chop mushrooms; add to pot. Simmer uncovered over medium heat until beans and mushrooms are very tender, stirring occasionally and adding water to thin as needed, about 15 minutes longer. DO AHEAD: Can be made 3 days ahead. Cool, then cover and chill. Rewarm beans before continuing.
  4. Add chard to beans. Cover pot; cook until chard is tender, stirring often, about 8 minutes. Season with salt and pepper.
Recipe of the Day|