Mushroom and lima bean stew

This hearty, plant-based stew is a cozy weeknight dinner that tastes even better the next day. Lima beans are a good source of fiber, plant protein and potassium, and mushrooms add a rich, savory depth.

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 onion, diced
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 can (14.5 ounces) diced tomatoes
• 2 cups frozen lima beans (or 2 cans, rinsed and drained)
• 3 cups vegetable broth
• Sea salt and pepper to taste

Preparation:

• Warm the oil in a large pot over medium heat and cook the onion 5 minutes, until soft.
• Add the mushrooms and cook 6–8 minutes, until browned and their liquid has cooked off.
• Stir in the garlic and thyme for 1 minute.
• Add the tomatoes, lima beans and broth. Bring to a boil, then simmer about 20 minutes (10 if using canned beans), until the beans are tender.
• Season with salt and pepper, and stir in a handful of spinach at the end if you like.