Here's my recipe for today: a hearty, healthy dish that will put the spring back into your step and remind you why plant-based food is a great choice.
This Mushroom-Lima Bean Stew, Indian-Style, is perfect for a quick and nutritious weeknight meal, and takes minutes to put together once you have your beans all boiled and ready.
Serve it hot with a rice dish or as I did with Coconut Quinoa (recipe coming up in my next post) for a very special, very delicious meal. A lot of the flavor in this recipe comes from my garden-fresh herbs. Feel free to use any you have on hand.
Here's the recipe. Enjoy, all!
Mushroom And Lima Bean Stew, Indian-Style
- 1 cup dried lima beans , rinsed and soaked overnight, then cooked until tender. If you have a pressure cooker, you can skip the soaking.
- 8 oz crimini mushrooms (substitute with portabella for a meatier flavor, or button)
- 1 large onion , chopped into a small dice
- 1 cup tomato puree
- ½ cup white wine (optional-- I like it because it adds another layer of flavor, but Indians don't usually cook with wine, so feel free to skip)
- 2 tablespoon minced fresh herbs (I used thyme and sage, but you can use any "spicy" herb you have on hand, like rosemary or oregano. Basil would be fine too, but add that at the end of the cooking)
- 1 tablespoon garam masala
- ½ teaspoon cayenne
- ¼ teaspoon turmeric
- 1 tablespoon garlic paste
- 2 teaspoon vegetable oil
- Salt to taste
- Heat the oil in a saucepan and add the onions and mushrooms.
- Stir to coat with oil and saute until the onions start to take on a sheen, about 2 minutes.
- Add the white wine and cook, stirring, until most of the wine has evaporated. Add the herbs, tomato puree, powdered spices, and cook for another two minutes.
- Add the cooked lima beans with any water leftover from cooking them and stir well. If you didn't have enough cooking water, add some regular water.
- Bring to a boil, lower to a simmer, and cook another 3-4 minutes. Add salt to taste. Turn off the heat and garnish, if you like, with more fresh herbs.