- 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.