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Categories:Viewed: 14 - Published at: 6 years ago
Ingredients
- 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
Method
- Place lima beans in large bowl with enough water to cover by 5 inches. Soak overnight.
- Bring 2 cups water and dried mushrooms to boil in small saucepan. Using slotted spoon, transfer mushrooms to medium bowl; reserve liquid in saucepan.
- Heat oil in heavy large pot over medium heat. Add onion and garlic; saute 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:
- Cool, then cover and chill. Rewarm beans before continuing.
- Add chard to beans. Cover pot; cook until chard is tender, stirring often, about 8 minutes. Season with salt and pepper.
