Lima bean & fennel stew
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Lima bean & fennel stew
  Vegetarian    Beans    Stews  
Last updated 6/12/2012 1:27:27 AM. Recipe ID 62356. Report a problem with this recipe.
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      Title: Lima bean & fennel stew
 Categories: Main dish, Vegetarian
      Yield: 4 Servings
      1 c  Dried lima beans
           -Water for soaking, plus
      4 c  Water for cooking
      3 md Potatoes
      2 lg Carrots
      1 lg Onion; diced
      2 tb Olive oil
    1/4 ts Fennel seed
    1/2 ts Thyme
    1/2 ts Marjoram
      2    Garlic cloves
           -- finely chopped
      2 tb Water
    1/2 c  Dry white wine
      4 oz Mushrooms; thinly sliced
      1 sm Bulb fennel; diced
      1    Bay leaf
      1 tb Tamari
      1 tb Lemon juice
  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 1/2-inch dice.
  Cut the carrots in half lengthwise, then crosswise into 1/4-inch
  slices. Add the potatoes and carrots to the limas. While they are
  cooking, saute 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.
  Saute 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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Recipe ID 62356 (Apr 03, 2005)

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