This rustic Lima Bean and Fennel Stew is a celebration of simple, wholesome ingredients coming together in perfect harmony. Earthy dried lima beans provide a creamy, substantial base, while sweet, anise-kissed fennel bulbs and savory mushrooms add layers of complex flavor and texture. Brightened with fresh thyme, marjoram, and a splash of dry white wine, this dish is both aromatic and deeply satisfying. It’s the kind of home-cooked comfort food that feels nourishing without being heavy, making it ideal for cozy weeknight dinners or chilly autumn evenings. Naturally vegan and vegetarian-friendly, this stew showcases how a few quality pantry staples can transform into a restaurant-quality main course. Serve it straight from the pot with crusty bread to soak up the flavorful broth. It’s a recipe that improves with time, as the flavors meld and deepen, ensuring every bite is warmer and more delicious than the last.
Lima Bean And Fennel Stew
Description
This rustic Lima Bean and Fennel Stew is a celebration of simple, wholesome ingredients coming together in perfect harmony. Earthy dried lima beans provide a creamy, substantial base, while sweet, anise-kissed fennel bulbs and savory mushrooms add layers of complex flavor and texture. Brightened with fresh thyme, marjoram, and a splash of dry white wine, this dish is both aromatic and deeply satisfying. It's the kind of home-cooked comfort food that feels nourishing without being heavy, making it ideal for cozy weeknight dinners or chilly autumn evenings. Naturally vegan and vegetarian-friendly, this stew showcases how a few quality pantry staples can transform into a restaurant-quality main course. Serve it straight from the pot with crusty bread to soak up the flavorful broth. It's a recipe that improves with time, as the flavors meld and deepen, ensuring every bite is warmer and more delicious than the last.Directions
-
Pick over and wash the dried lima beans, then soak them in water to cover for at least 6 hours or overnight.
-
Drain off the soaking water and place the limas in a large stewpot with 4 cups of fresh water.
-
Bring to a boil, then lower the heat and simmer gently for 1 hour.
-
Scrub the potatoes and carrots. Cut the potatoes into 1/2-inch dice and cut the carrots in half lengthwise, then crosswise into 1/4-inch slices.
-
Add the diced potatoes and sliced carrots to the simmering lima beans.
-
In a skillet, sauté the diced onion in 1 tablespoon of olive oil over medium heat until golden brown.
-
Crush the fennel seed lightly in a mortar or spice grinder.
-
Add the crushed fennel seed, thyme, marjoram, chopped garlic, and 2 tablespoons of water to the skillet with the onions.
-
Cook over low heat for 3 minutes to blend the flavors.
-
Add the dry white wine to the skillet and simmer until the liquid is reduced slightly.
-
Scrape the onion mixture into the bean and vegetable stewpot.
-
In the same skillet, sauté the sliced mushrooms in the remaining 1 tablespoon of olive oil until they turn golden around the edges.
-
Add the cooked mushrooms to the stew, adding more water if necessary to keep the stew from sticking and to maintain a saucy consistency.
-
Add the diced fennel bulb, bay leaf, and tamari to the pot.
-
Simmer for about 10 minutes or until the fennel bulb is just tender.
-
Stir in the lemon juice and serve immediately.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 10.5g17%
- Saturated Fat 1.5g8%
- Sodium 120mg5%
- Total Carbohydrate 45g15%
- Dietary Fiber 12g48%
- Sugars 4g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
