Mushroom-Lima Bean Stew, Indian-Style

Ingredients:

1 cup  lima beans

1 8-oz package of crimini mushrooms (substitute with portabella for a meatier flavor, or button)

1 large onion, chopped into a small dice

1 cup tomato puree

1/2 cup chicken broth

2 tbsp minced fresh herbs (I used thyme and sage, but you can use any "spicy" herb you have on hand, like rosemary or oregano. Basil would be fine too, but add that at the end of the cooking)

1 tbsp garam masala

1/2 to 1 tsp red chilli powder

1/4 tsp turmeric

1 tbsp garlic paste

2 tsp olive oil

Heat the oil in a saucepan and add the onions and mushrooms.

Stir to coat with oil and saute until the onions start to take on a sheen, about 2 minutes.

Add the chicken broth and cook, stirring, until most of the wine has evaporated. Add the herbs, tomato puree, powdered spices, and cook for another two minutes.

Add the cooked lima beans with any water leftover from cooking them and stir well. If you didn't have enough cooking water, add some regular water.

Bring to a boil, lower to a simmer, and cook another 3-4 minutes. Add salt to taste.