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Lima Bean & Fennel Stew

Lima Bean & Fennel Stew recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 18.6
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 1 cup Dried lima beans
Directions
  1. 1
    Pick over and wash the dried lima beans, then soak them in water to cover for at least 6 hours or overnight.
  2. 2
    Drain the soaking water and place the beans in a large stewpot with fresh water.
  3. 3
    Bring the pot to a boil, then lower the heat and simmer gently for 1 hour.
  4. 4
    While the beans cook, scrub the potatoes and carrots. Cut potatoes into 1/2-inch dice and carrots into 1/4-inch slices.
  5. 5
    Add the prepared potatoes and carrots to the simmering lima beans.
  6. 6
    In a separate skillet, sauté the diced onion in 1 tablespoon of olive oil until golden brown.
  7. 7
    Lightly crush the fennel seed and add it to the skillet along with thyme, marjoram, chopped garlic, and 2 tablespoons of water.
  8. 8
    Cook the aromatics over low heat for 3 minutes to blend the flavors.
  9. 9
    Add the dry white wine to the skillet and simmer until the liquid reduces slightly.
  10. 10
    Scrape the onion mixture into the bean pot and stir to combine.
  11. 11
    In the same skillet, sauté the sliced mushrooms in the remaining tablespoon of olive oil until golden around the edges.
  12. 12
    Add the mushrooms to the stew, adding more water if necessary to prevent sticking.
  13. 13
    Stir in the diced fennel bulb, bay leaf, and tamari.
  14. 14
    Simmer for about 10 minutes, or until the fennel bulb is just tender.
  15. 15
    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.

Keywords: lima beans, fennel, stew, vegan, vegetarian, plant-based, comfort food, dried beans, mushrooms, potatoes, carrots, thyme, marjoram, tamari, white wine, hearty, dinner, meal prep, healthy, fiber-rich
Read it online: https://www.chefs-mate.com/recipe/lima-bean-fennel-stew/