Lima Bean& Fennel Stew
Submitted by nancy01
Hearty vegetarian lima bean stew with fresh fennel, mushrooms, and white wine creates a rustic Mediterranean one-pot meal.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minLima beans finally get the respect they deserve in this aromatic stew.
Fresh fennel bulb adds sweet anise flavor while herbs like thyme and marjoram bring Mediterranean warmth.
Mushrooms contribute earthy depth, and a splash of dry white wine deglazes all those flavorful browned bits from the pan.
This is peasant food in the best possible way: simple ingredients transformed into something deeply satisfying.
Chef Tips
- Soak dried lima beans overnight for creamier texture and faster cooking
- Don’t skip toasting the fennel seeds; it intensifies their flavor dramatically
- Add the lemon juice just before serving to keep the brightness fresh
Ingredients
Directions
Pick over and wash lima beans, and soak them in water to cover at least 6 hours or overnight.
Drain off the soaking water and place the limas in a large stewpot with fresh water.
Bring to a boil, then lower the heat and simmer gently for 1 hour.
Scrub the potatoes and carrots.
Cut the potatoes in ½-inch dice.
Cut the carrots in half lengthwise, then crosswise into ¼ inch slices.
Add the potatoes and carrots to the limas.
While they are cooking, sauté the onion in 1 tablespoon of oil until golden brown.
Crush the fennel seed lightly in a mortar and add it along with the thyme, marjoram, garlic, and 2 tablespoons of water to the onion.
Cook over low heat for 3 minutes to blend the flavors.
Add the wine and simmer until the liquid is reduced a little.
Scrape the onion mixture into the bean mixture and return the skillet to the burner.
Sauté the mushrooms in the remaining tablespoon oil until they turn golden around the edges.
Add the mushrooms to the stew, adding more water if necessary to keep the stew from sticking.
Add the diced fennel bulb, bay leaf, and tamari, and simmer about 10 minutes or until the fennel bulb is just tender.
Add the lemon and serve immediately.
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