![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/christmas-lima-bean-and-mushroom-stew/&media=https://blythesblog.com/wp-content/uploads/2018/12/IMG_0090-1920x850.jpg&description=I bought these Christmas Lima Beans online from <a href="https://www.ranchogordo.com">Rancho Gordo</a>. My friend Jennifer introduced me to these amazing heirloom bean producers located in Napa, California. I decided to make this Christmas Lima Bean and Mushroom Stew, which is a hearty vegetarian dish.
Christmas Limas are an intriguing variation on the traditional Lima. In Italy, you'll find them as Fagioli del Papa or "Pope's beans." Also known stateside as "Chestnut Lima" and sometimes even "Calico" beans. Whatever you call them, they've done a great deal to help fix the bad reputation of traditional Lima beans. They have a rich chestnut texture and an almost nutty flavor make this the most unusual Lima bean. A true revelation for those who believe they don't like Limas. data-pin-do=)
Christmas Lima Bean and Mushroom Stew
December 24, 2018
I bought these Christmas Lima Beans online from Rancho Gordo. My friend Jennifer introduced me to these amazing heirloom bean producers located in Napa, California. I decided to make this Christmas Lima Bean and Mushroom Stew, which is a hearty vegetarian dish.
Christmas Limas are an intriguing variation on the traditional Lima. In Italy, you'll find them as Fagioli del Papa or "Pope's beans." Also known stateside as "Chestnut Lima" and sometimes even "Calico" beans. Whatever you call them, they've done a great deal to help fix the bad reputation of traditional Lima beans. They have a rich chestnut texture and an almost nutty flavor make this the most unusual Lima bean. A true revelation for those who believe they don't like Limas.
- Prep: 20 mins
- Cook: 2 hrs 30 mins
- Yields: 4 - 6 Servings
Directions
1Place the beans in a large pot and cover with water by about two inches.
2Bring to a boil, then reduce heat and simmer until the beans are tender (Christmas limas can take up to two hours.) Drain, reserving one-half cup of cooking liquid.
3Heat the olive oil over medium heat in another dutch oven or very deep skillet.
4Add the onions and garlic, and sauté for 5 minutes.
5Add the mushrooms and thyme, raise the heat to medium-high and cook for 5 minutes longer, stirring constantly.
6Add the tomatoes including the purée, crushing the tomatoes with your hands and discarding the hard stem ends.
7Add the wine, bean cooking liquid, parsley, salt and pepper. Gently stir in the beans.
8Simmer, partially covered, for about 20 minutes.
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