Lima Bean And Fennel Stew

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Servings: 4 servings Difficulty: Intermediate
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A hearty, earthy stew featuring creamy lima beans and sweet anise-flavored fennel.
Lima Bean and Fennel Stew recipe image
Lima Bean and Fennel Stew recipe image
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Lima Bean And Fennel Stew

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 350

Description

This comforting Lima Bean and Fennel Stew is a robust vegetarian main that highlights the natural sweetness of fresh fennel against the earthy richness of dried lima beans. Slow-simmered with potatoes, carrots, mushrooms, and a fragrant blend of thyme, marjoram, and crushed fennel seeds, this dish offers a complex depth of flavor. The addition of dry white wine and tamari creates a savory, umami-rich broth that coats every tender bite. Perfect for cold autumn evenings or hearty winter lunches, this stew is entirely plant-based yet deeply satisfying.

Directions

  1. Pick over the dried lima beans to remove any debris, then wash them thoroughly. Soak the beans in enough water to cover them by at least an inch for 6 hours or overnight.
  2. Drain the soaking water and place the beans in a large stewpot. Add fresh water to cover the beans by about 2 inches. Bring to a boil, then reduce heat to low and simmer gently for 1 hour.
  3. While the beans simmer, scrub the potatoes and carrots. Cut the potatoes into 1/2-inch dice. Cut the carrots in half lengthwise, then slice them crosswise into 1/4-inch rounds.
  4. Add the diced potatoes and sliced carrots to the pot with the simmering beans. Continue to simmer until the vegetables are partially tender.
  5. In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until golden brown.
  6. Lightly crush the fennel seed in a mortar or with the back of a spoon. Add the crushed fennel seed, thyme, marjoram, finely chopped garlic, and 2 tablespoons of water to the skillet with the onions.
  7. Cook the onion and spice mixture over low heat for 3 minutes to blend the flavors. Pour in the dry white wine and simmer until the liquid reduces slightly.
  8. Scrape the onion mixture from the skillet into the stewpot with the beans and vegetables. Stir to combine.
  9. In the same skillet (or a clean one), heat the remaining 1 tablespoon of olive oil. Sauté the sliced mushrooms until they turn golden around the edges.
  10. Add the cooked mushrooms to the stewpot. Add more water if necessary to ensure the stew has enough liquid and isn't sticking.
  11. Add the diced fennel bulb, bay leaf, and tamari to the stew. Simmer for about 10 minutes, or until the fennel bulb is just tender.
  12. Stir in the lemon juice just before serving. Taste and adjust seasoning if needed. Serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 1.5g8%
Sodium 180mg8%
Total Carbohydrate 55g19%
Dietary Fiber 12g48%
Sugars 4g
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lima beans, fennel stew, vegetarian stew, vegan dinner, dried beans, potato carrot, mushroom stew, thyme marjoram, fennel seed, white wine, tamari, bay leaf, lemon juice, hearty main, comfort food, plant based, slow simmer, root vegetables, garlic onion, olive oil
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