A hearty, delicious mushroom lima bean stew with Indian spices. This pairs perfectly with rice or crusty French bread.
Lima beans are among my favorite beans to cook, with their deep, rich, sweet and nutty flavor. They also cook so easily. I especially love them in recipes like these Greek Gigantes, where they combine with tomatoes to create a magical dish you can serve as an appetizer or entree.
This Mushroom-Lima Bean Stew, Indian-Style, the lima beans once again get to hang out with tomatoes and other veggies, creating tons of deliciousness.
This recipe is perfect for a quick and nutritious weeknight meal, and it takes minutes to put together once you have your beans 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.
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Recipe card
Mushroom And Lima Bean Stew
Ingredients
- 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 cremini mushrooms or button 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 avocado oil or any neutral oil
- Salt to taste
Instructions
- 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.
- Enjoy!
Nutrition Information
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Katherine D Emerson says
I just made this for dinner (6 servings option) and it was SO good.
I used dried herbs & spices and adjusted the quantities, as well I used three garlic cloves instead of garlic paste. I think the cooking times are off though. Once it boiled, I let it simmer for about 25 minutes so all the flavours blended nicely.
QUESTION: How much liquid are we aiming for? You mention "If you didn't have enough cooking water, add some regular water" but how liquidous or thick should this stew be?
Thank you 🙂
Vaishali says
Hi Katherine, so happy you enjoyed the stew! The thickness of the stew is a matter of personal preference--you can add as much or as little water as you like to adjust the thickness, but be sure to adjust salt accordingly. I'd probably add about 2 cups to this stew.
Becky says
At what point are you to add the garlic paste?
Charlene says
I've never used garlic paste in a recipe, and looking at the commercially available options, it appears that many contain preservatives and/or other "unpronouncables". Can fresh garlic be substituted?
Vaishali says
Yes you should make your own. Just put garlic through a garlic press or use a mortar and pestle.
Angela says
Hi was cruising the net for recipes, I am vegetarian for over 30 years and found a few years ago my health (arthritis)much improved by removing all nightshades IE potato, tomato, capsicum, eggplant. So am always trying to find interesting but simple recipes without them. ( Eating out can be a nightmare too! As most vego options have either tomato or potato) Suggestions would be appreciated??
Subhashini says
I love recipes with unique combo. This is good variation to enjoy mushroom instead of usual mushroom matar gravy. Can we use Indian herbs like dhania or pudina here?
Vaishali says
Hi Subhashini, yes, absolutely, dhania would be great.