Down-to-earth one-pot stew
A hearty and wonderfully earthy one-pot meal, using lots of fresh herbs, rich lima beans, and mushrooms. It’s delicious on its own with a hunk of bread, or serve it at a dinner party with creamy mashed potatoes or some simply cooked rice. Lima beans are a great source of fiber to keep your digestive system healthy. Emotions triggered by stress can have a direct effect on our stomach—and vice versa—so up the fiber in your diet to keep your gut happy. Like any stew, this gets better after a couple of days as the flavors mingle together, so you can make it in advance. It also freezes well.
SERVES 4 TO 6 | Prep time: 15 minutes | Cooking time: 1 hour
1 lb 2 oz button mushrooms, sliced
1 small onion, thinly sliced
3 garlic cloves, chopped
a small bunch of fresh thyme, leaves picked
2 sprigs of fresh rosemary, leaves picked and chopped
2 bay leaves
3 or 4 carrots, thinly sliced
3 celery stalks, sliced
1 heaped tbsp tomato paste
½ tbsp cornstarch
8 sun-dried tomatoes, rehydrated (or from a jar in olive oil), chopped
a handful of cherry tomatoes
2 tbsp tamari
1 tbsp raw apple cider vinegar
1 cup veggie stock (see this page for homemade)
a large glass of red wine (or more stock)
1 (15-oz) can lima beans, drained and rinsed
2⅔ cups green or black pitted olives
freshly chopped parsley, to serve
In a large saucepan heat a glug of olive oil and cook the mushrooms for about 5 minutes on medium heat until they reduce in size and look golden. Put all the mushrooms in a bowl and set aside.
Add some more oil to the pan and gently cook the onion over medium heat, until softened. Add the garlic and all the herbs and after a minute or so add the carrots and celery. Cover with a lid and cook for 5 minutes.
Add the tomato paste and cornstarch, making sure you stir them in well. Now add the tomatoes, tamari, vinegar, stock, and wine, if using. Bring up to a simmer, then put a lid on the pan and cook on low for about 25 minutes. Add the beans and cooked mushrooms and cook for 15 minutes more. Stir in the olives and serve with lots of chopped parsley.