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. It’s an excellent way to use seasonal root vegetables and provides a wholesome, home-cooked meal that tastes even better the next day as the flavors meld together.
Lima Bean And Fennel Stew
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.Ingredients
Directions
-
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.
-
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.
-
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.
-
Add the diced potatoes and sliced carrots to the pot with the simmering beans. Continue to simmer until the vegetables are partially tender.
-
-
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.
-
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.
-
Scrape the onion mixture from the skillet into the stewpot with the beans and vegetables. Stir to combine.
-
-
Add the cooked mushrooms to the stewpot. Add more water if necessary to ensure the stew has enough liquid and isn't sticking.
-
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.
-
Stir in the lemon juice just before serving. Taste and adjust seasoning if needed. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 18.6kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.6mg1%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 1.6g7%
- Sugars 2.0g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Bean Preparation: Soaking dried lima beans reduces cooking time and makes them easier to digest. If you forget to soak them overnight, you can use the quick-soak method: boil the beans for 2 minutes, remove from heat, cover, and let stand for 1 hour before draining and cooking.
Storage: This stew stores well in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of water if the stew has thickened too much.
Variations: For a heartier texture, you can partially blend the stew before serving. If you prefer a spicier kick, add a pinch of red pepper flakes when sautéing the onions. Feel free to substitute the white wine with vegetable broth if you prefer to avoid alcohol.
