Lima Beans With Wild Mushrooms And Chard

1. 1

   Place lima beans in large bowl with enough water to cover by 5 inches. Soak overnight.

2. 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. 3

   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:

4. 4

   Cool, then cover and chill. Rewarm beans before continuing.

5. 5

   Add chard to beans. Cover pot; cook until chard is tender, stirring often, about 8 minutes. Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.