This Mushroom and Lima Bean Stew is a hearty and nutritious dish perfect for cooler days. Packed with rich flavors from earthy mushrooms, creamy lima beans, and sweet butternut squash, this stew is both filling and comforting. Kale adds a boost of nutrients, while a bay leaf and garlic infuse the broth with depth and warmth. It’s a satisfying meal that’s as healthy as it is delicious!
Mushroom and Lima Bean Stew
Course: MainCuisine: AmericanServings
6
servingsPrep time
15
minutesCooking time
1
hour15
minutesCalories
290
kcalMushroom and Lima Bean Stew is a hearty and comforting dish featuring tender mushrooms, creamy lima beans, and savory herbs in a rich, flavorful broth.
Ingredients
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, to taste
1/2 bunch kale (8 oz.), stems removed and leaves thinly sliced (6 cups)
Directions
- Rinse and sort the dried lima beans. In a large pot, cover the beans with water and bring to a boil. Boil for 2 minutes, then remove from heat, cover, and let soak for 1 hour. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until softened, about 5 minutes.
- Add the shiitake and portobello mushrooms to the pot, and sauté for an additional 5-7 minutes, until the mushrooms release their juices and begin to brown.
- Stir in the butternut squash and lima beans, and add the bay leaf.
- Pour in the chicken stock and season with freshly ground black pepper. Bring the stew to a boil, then reduce the heat to low and simmer, uncovered, for about 45 minutes to 1 hour, or until the lima beans and squash are tender.
- Stir in the sliced kale and simmer for an additional 5 minutes, until the kale is wilted and tender.
- Remove the bay leaf, adjust seasoning if needed, and serve the stew hot.
Notes
- Nutrition Facts (per serving):
Fat: 10 g
Saturated Fat: 1.5 g
Cholesterol: 0 mg
Carbohydrates: 45 g
Fiber: 12 g
Sugars: 7 g
Protein: 10 g
Sodium: 350 mg
This Mushroom and Lima Bean Stew is the perfect dish for a cozy, nourishing meal. The combination of tender lima beans, hearty mushrooms, and sweet butternut squash creates a stew full of flavor and nutrition. Serve it up with a slice of crusty bread for a filling dinner that’s sure to satisfy!
