Lima Beans with Wild Mushrooms and Chard

Ingredients

• 1 pound lima beans *soaked overnight dried
• 0.3 teaspoon thyme leaves dried
• 4  garlic cloves chopped
• 4.5 ounce mushrooms wild dried assorted
• 2 tablespoons olive oil extra-virgin
• 1 large onion chopped
• 0.3 teaspoon pepper dried red crushed
• 6 cups swiss chard packed stemmed sliced (lightly )

Equipment

• sauce pan
• pot
• slotted spoon

Directions

1. Place lima beans in large bowlwith enough water to cover by5 inches. Soak overnight.
2. Bring 2 cups water anddried mushrooms to boil in smallsaucepan. Using slotted spoon,transfer mushrooms to mediumbowl; reserve liquid in saucepan.
3. Heat oil in heavy large potover medium heat.
4. Add onion andgarlic; sauté until onion is tender,10 minutes.
5. Drain beans; add topot.
6. Pour in mushroom liquid,leaving sediment behind.
7. Add 6cups water. Bring to simmer; skimfoam from top. Stir in red pepperand thyme. Simmer partiallycovered until beans are tender, 45minutes. Season with salt. Chopmushrooms; add to pot. Simmeruncovered over medium heat untilbeans and mushrooms are verytender, stirring occasionally andadding water to thin as needed,about 15 minutes longer. DO AHEAD: Can be made 3 days ahead.Cool, then cover and chill. Rewarmbeans before continuing.
8. Add chard to beans. Coverpot; cook until chard is tender,stirring often, about 8 minutes.Season with salt and pepper.