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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Lima Beans with Wild Mushroom and Chard

Jacob Bailey

Bon Appetit

  • 1  pound  dried lima beans
  • 3  1-1/2-ounce packages assorted dried wild mushrooms [don’t have to be wild mushrooms, though there are great mushrooms at both the Salem Public Market and Salem Saturday Market.]
  • 2  tablespoons  extra-virgin olive oil
  • 1  large onion, chopped
  • 4  garlic cloves, chopped
  • 1/4  teaspoon  dried crushed red pepper
  • 1/4  teaspoon  dried thyme
  • 6  cups  (lightly packed) sliced stemmed Swiss chard


Place lima beans in large bowl with enough water to cover by 5 inches. Soak overnight.

Bring 2 cups water and dried mushrooms to boil in small saucepan. Using slotted spoon, transfer mushrooms to medium bowl; reserve liquid in saucepan. Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, 10 minutes. Drain beans; add to pot. Pour in mushroom liquid, leaving sediment behind. Add 6 cups water. Bring to simmer; skim foam from top. Stir in red pepper and thyme. Simmer partially covered until beans are tender, 45 minutes. Season with salt. Chop mushrooms; add to pot. Simmer uncovered over medium heat until beans and mushrooms are very tender, stirring occasionally and adding water to thin as needed, about 15 minutes longer. DO AHEAD Can be made 3 days ahead. Cool, then cover and chill. Rewarm beans before continuing. Add chard to beans. Cover pot; cook until chard is tender, stirring often, about 8 minutes. Season with salt and pepper.