What you need:
​
  • 4 cups dried lima beans (or you can buy them canned and drain them)
  • 2 tbsp. extra-virgin olive oil, plus more as needed
  • 1 large onion, diced (2 cups)
  • 4 cloves garlic, thinly sliced
  • 8 oz. shitake 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 low-sodium vegetable stock (Trader Joe's has a good one)
  • Freshly ground black pepper
  • ½ bunch kale (8 oz.), stems removed and leaves thinly sliced (6 cups)
  • Salt to taste (minimal amount)

​What to do:

Soak beans overnight in water. (Unless they are canned then just open it) 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, less if they are canned.  Stir in kale and cook until tender, about 5 minutes more.  Season lightly with salt.

Bon Appétit!