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Lima Beans with Wild Mushrooms and Chard

Lima Beans with Wild Mushrooms and Chard

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This hearty vegan lima bean stew combines creamy legumes with the deep, earthy profile of assorted wild mushrooms. It is a wonderfully rustic dish that relies on pantry staples and fresh greens to create a satisfying, plant-based meal. The slow-simmered beans absorb the savoury liquor from the dried mushrooms, while a hint of dried chilli and thyme provides a gentle, warming background heat that develops beautifully during the cooking process.

High in fibre and naturally protein-rich, this one-pot recipe is an excellent choice for a healthy midweek dinner or a nutritious batch-cook project. The Swiss chard adds a vibrant colour and a slight mineral bite that balances the richness of the beans. Serve it in deep bowls with a slice of crusty sourdough bread to soak up the flavourful broth.

Ingredients for Lima Beans with Wild Mushrooms and Chard

450g dried lima beans
3 1 1/60g packages assorted dried wild mushrooms
2 matskedar extra jungfruolivolja
1 stor lök, hackad
4 vitlöksklyftor, hackade
1/4 teaspoons dried crushed red pepper
1/4 teaspoons dried thyme
900g (lightly packed) sliced stemmed Swiss chard

How to make Lima Beans with Wild Mushrooms and Chard

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

Bring 475ml 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; sauté until onion is tender, 10 minutes. Drain beans; add to pot. Pour in mushroom liquid, leaving sediment behind. Add 1450ml 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.

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

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