Ingredients

1 cup dried lima beans

2 tbsp. extra virgin olive oil, plus more as needed

1 large onion diced

4 cloves garlic, thinly sliced

8 oz. shiitake mushrooms, trimmed and thinly sliced

8 oz. portobello mushrooms, trimmed and cut into 1-inch pieces

2 lbs. butternut squash, peeled, seeded, cut into 1 inch pieces

1 bay leaf

8 cups chicken stock

Freshly ground black pepper

1/2 bunch kale (8 oz.), stems removed and leaves thinly sliced (6 cups)

Kosher salt

Preparation

  1. Soak beans overnight in water. Drain.

  2. Heat oil in pot over medium flame. Add onions and garlic. Cook until tender, 6 to 8 minutes; transfer to a bowl.

  3. 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.

  4. 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.