Vegetarian Lima Beans With Mushrooms Recipes

VEGETARIAN LIMA BEANS WITH MUSHROOMS

Steps:

• Directions: Rinse and sort lima beans. Soak beans overnight with enough water to cover by 2 inches. (You can skip this step, but may need to add more liquid when cooking, and cook the beans longer.) When ready to cook, soak dried mushrooms in 2 cups hot water for about 20 minutes. Remove mushrooms, and save the resulting mushroom broth (that has now turned a tea-like color). Chop mushrooms into roughly 1-1/2 inch bite-sized portions and reserve. Add olive oil to a large pot over medium heat, and sauté onion and celery with a pinch of kosher salt and the black pepper, cooking until translucent, about 5-7 minutes. Add shallot and garlic, and cook another minute. To the pot, add reserved chopped mushrooms, reserved mushroom broth, vegetable stock, and drained beans, and bring to a boil. Add bay leaves and soy sauce and stir all. Bring to a boil, then cover and simmer until beans are tender, about 1 1/2 hours. Season to taste.

LIMA BEANS AND MUSHROOMS

Steps:

• Cook limas and drain.
• Keep warm.
• Meanwhile, in a skillet cook garlic, chives and basil in butter for 30 seconds over medium heat.
• Add mushrooms and cook 3-4 minutes or until tender.
• Stir into limas.
• Season to taste.

MUSHROOM AND LIMA BEAN STEW

Steps:

• 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.

LIMA BEANS WITH MUSHROOMS

Steps:

• Blanch the beans in salted water for 6-8 minutes, rinse and drain (remove the skins).
• Wipe the chanterelles with paper towels and depending on the size, leave whole or cut into pieces. Peel the onion and garlic and finely chop both. Sauté onion and garlic in hot oil until translucent. Add the mushrooms and sauté until golden brown. Mix in the beans and heat. Add the butter with the parsley, lemon juice and season with salt, pepper and coriander. Season to taste and serve.

LIMA BEANS WITH WILD MUSHROOMS AND CHARD

Steps:

• 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; sauté 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: 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.

LIMA BEAN CASSEROLE

Steps:

• In a bowl, combine lima beans, soup, celery and milk. Pour into a greased 11x7-in. baking dish. Sprinkle with cheese and bread crumbs. , Cover and bake at 350° for 25 minutes. Uncover; bake 10 minutes longer or until the bread crumbs are lightly browned.