Heirloom Bean And Mushroom Stew

Heirloom Bean and Mushroom Stew

Heirloom Beans have become a new interest of mine.  I am presently using the Zarsun brand.  Another brand is Rancho Gordo.  At this time of the year most supplies are sold out.  If you like the quality and flavor of beans, these are varieties have been forgotten and are now available. Buy your supply when you find them in stock.

The combination of mushrooms, onions, garlic and red wine has always been a favorite of mine and Heirloom Bean and Mushroom Stew takes it one step further with the welcome addition of Christmas Lima beans. The big, chestnutty flavored beans were a lovely complement to the earthy flavors of the portobello and shitake mushrooms and more than stood up to the robust red wine and tomato sauce. The only thing I would do differently next time is to soak the beans before cooking them; it took almost 2 1/2 hours and a lot of added water for them to become tender. 

I served it, as she did, with soft polenta and it was delightful but I could also see serving it atop pasta or just with some crusty rolls to mop up the sauce.  Remember, when you combine corn (polenta), and beans you have all nine amino acids which create a complete protein.

Serves 4-6

Ingredients:
1 pound Christmas lima beans
1/4 cup extra virgin olive oil
2 medium onions, halved lengthwise and thinly sliced
8 cloves garlic, roughly chopped
6 ounces portobello mushrooms, chopped
8 ounces shiitake mushrooms, thickly sliced
3 sprigs fresh thyme
1 28 ounce can plum tomatoes in puree
1/2 cup red wine
1/2 cup reserved bean cooking liquid
1/2 cup chopped flat leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:
Place the beans in a large pot and cover with water by about two inches.

Bring to a boil, then reduce heat and simmer until the beans are tender (Christmas limas can take up to two hours.) Drain, reserving one half cup of cooking liquid.

Heat the olive oil over medium heat in another dutch oven or very deep skillet.

Add the onions and garlic, and saute for 5 minutes.

Add the mushrooms and thyme, raise the heat to medium-high and cook for 5 minutes longer, stirring constantly.

Add the tomatoes including the puree, crushing the tomatoes with your hands and discarding the hard stem ends.

Add the wine, bean cooking liquid, parsley, salt and pepper. Gently stir in the beans.

Simmer, partially covered, for about 20 minutes.