This comforting Lima Bean & Fennel Stew is a robust, plant-based dish that highlights the creamy texture of dried lima beans paired with the anise-like sweetness of fresh fennel. The recipe builds deep flavor through a sautéed aromatic base of onions, garlic, thyme, and marjoram, enriched with dry white wine and earthy mushrooms. Potatoes and carrots add heartiness, while a finish of lemon juice and tamari provides a bright, savory lift. Perfect for chilly evenings, this vegan stew is satisfying, nutritious, and ideal for meal prepping, as the flavors meld beautifully over time.
Lima Bean & Fennel Stew
Description
This comforting Lima Bean & Fennel Stew is a robust, plant-based dish that highlights the creamy texture of dried lima beans paired with the anise-like sweetness of fresh fennel. The recipe builds deep flavor through a saut&# 195;©ed aromatic base of onions, garlic, thyme, and marjoram, enriched with dry white wine and earthy mushrooms. Potatoes and carrots add heartiness, while a finish of lemon juice and tamari provides a bright, savory lift. Perfect for chilly evenings, this vegan stew is satisfying, nutritious, and ideal for meal prepping, as the flavors meld beautifully over time.Ingredients
Directions
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Pick over and wash the dried lima beans, then soak them in water to cover for at least 6 hours or overnight.
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Drain the soaking water and place the beans in a large stewpot with fresh water.
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Bring the pot to a boil, then lower the heat and simmer gently for 1 hour.
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While the beans cook, scrub the potatoes and carrots. Cut potatoes into 1/2-inch dice and carrots into 1/4-inch slices.
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Add the prepared potatoes and carrots to the simmering lima beans.
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In a separate skillet, sauté the diced onion in 1 tablespoon of olive oil until golden brown.
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Lightly crush the fennel seed and add it to the skillet along with thyme, marjoram, chopped garlic, and 2 tablespoons of water.
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Cook the aromatics over low heat for 3 minutes to blend the flavors.
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Add the dry white wine to the skillet and simmer until the liquid reduces slightly.
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Scrape the onion mixture into the bean pot and stir to combine.
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In the same skillet, sauté the sliced mushrooms in the remaining tablespoon of olive oil until golden around the edges.
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Add the mushrooms to the stew, adding more water if necessary to prevent sticking.
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Stir in the diced fennel bulb, bay leaf, and tamari.
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Simmer for about 10 minutes, or until the fennel bulb is just tender.
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Stir in the lemon juice and 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
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The stew thickens as it cools; add a splash of water or vegetable broth when reheating.
Soaking: For a quicker soak, cover beans with boiling water and let sit for 1 hour before draining and cooking.
Substitutions: You can substitute dried cannellini beans for lima beans. Use vegetable broth instead of water for a richer flavor.
Variations: Add spinach or kale in the last 5 minutes of cooking for extra greens.
