Mushroom and Lima Bean Stew
Douse disease-causing free radicals and repair and strengthen immune cells with a cascade of antioxidant- and nutrient-rich ingredients.
Whole Living, December 2010
- Yield Makes 10 cups
Serves 6 to 8
- 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)
- Kosher salt
- 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.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.