Mushroom And Lima Bean Stew

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1 cup dried lima beans

2 tablespoons extra-virgin olive oil, plus more as needed

1 large onion, diced (2 cups)

4 cloves garlic, thinly sliced

8 ounces shiitake mushrooms, trimmed and thinly sliced

8 ounces portobello mushrooms, trimmed and cut into 1-inch pieces

2 pounds butternut squash, peeled, seeded, cut into 1-inch pieces

1 bay leaf

8 cups low-sodium chicken stock

Freshly ground black pepper

1/2 bunch kale (8 oz.), stems removed and leaves thinly sliced (6 cups)

Kosher salt

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