Recipe: Lima beans with wild mushrooms and chard

This is modified from a recipe in Bon appetit. I changed it some and adapted it for the slow cooker.

Ingredients:
1 lbs large lima beans (soaked overnight)
1 1/2 lbs mushrooms (I bought a 1.5 oz package of wild mushrooms, some fresh baby bella, and already had some oyster mushrooms I had collected)
Olive oil
1 onion
8 cloves of garlic
1/2 teaspoon crushed red pepper
1/2 teaspoon dried thyme
6 cups (lightly packed) Swiss Chard


Saute onion and garlic in oil until soft. Add to slow cooker along with soaked lima beans, pepper, thyme, and about 6 cups of water. Cook on high for about 3 hours.
If using dried mushrooms: rehydrate by soaking in hot water. Strain and add the liquid to the beans. If using fresh mushrooms: saute in butter and oil until soft.
Add the mushrooms to the beans and cook for about another hour (or until beans are very soft).
Add the chopped chard during the last 15 minutes of cooking.

Serve with some thick slices of bread. Enjoy!