Heirloom Bean And Mushroom Stew

• 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

1. Place the beans in a large pot and cover with water by about two inches.
2. 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.
3. Heat the olive oil over medium heat in another dutch oven or very deep skillet.
4. Add the onions and garlic, and saute for 5 minutes.
5. Add the mushrooms and thyme, raise the heat to medium-high and cook for 5 minutes longer, stirring constantly.
6. Add the tomatoes including the puree, crushing the tomatoes with your hands and discarding the hard stem ends.
7. Add the wine, bean cooking liquid, parsley, salt and pepper. Gently stir in the beans.
8. Simmer, partially covered, for about 20 minutes.

lima beans, extra virgin olive oil, onions, garlic, portobello mushrooms, shiitake mushrooms, thyme, tomatoes, red wine, reserved bean cooking liquid, flat leaf parsley, salt, freshly ground black pepper

Taken from food52.com/recipes/11057-heirloom-bean-and-mushroom-stew (may not work)