Recipe

Lima Bean & Fennel Stew Recipe

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Ingredients

Directions

Step #1 Pick over & wash lima beans, & soak them in water to cover at least 6 hrs or overnight.
Step #2 Drain off the soaking water & place the limas in a large stewpot with fresh water.
Step #3 Bring to a boil, then lower the heat & let simmer carefully for 1 hr.
Step #4 Scrub the potatoes & carrots.
Step #5 Cut the potatoes in 1/2-inch dice.
Step #6 Cut the carrots in half lengthwise, then crosswise into 1/4-inch slices.
Step #7 Add the potatoes & carrots to the limas.
Step #8 While they are cooking, saute the onion in 1 tbsp of oil until golden brown.
Step #9 Crush the fennel seed lightly in a mortar & add it along with the thyme, marjoram, garlic, & 2 tbsps of water to the onion.
Step #10 Cook over low heat/flame for 3 mins to mix the flavors.
Step #11 Add the wine & let simmer until the liquid is reduced a little.
Step #12 Scrape the onion mixture into the bean mixture & return the skillet to the burner.
Step #13 Saute the mushrooms in the remaining tbsp oil until they turn golden around the edges.
Step #14 Add the mushrooms to the stew, adding more water if necessary to keep the stew from sticking.
Step #15 Add the sliced fennel bulb, & tamari, bay leaf, & let simmer about 10 mins or until the fennel bulb is just tender.
Step #16 Add the lemon and serve as soon as possible.
Step #17 --.
Enjoy the LIMA BEAN & FENNEL STEW recipe

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