Lima Bean and Fennel Stew

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Lima Bean and Fennel Stew   1 cup dried lima beans water for soaking, plus

4 cups water for cooking

3 medium potatoes

2 large carrots

1 large onion, diced

2 tbsps. olive oil

1/4 tsp. fennel seed

1/2 tsp. thyme

1/2 tsp. marjoram

2 garlic cloves, finely chopped

2 tbsps. water

1/2 cup dry white wine

4 ozs. mushrooms, thinly sliced

1 small bulb fennel, diced

1 bay leaf

1 tbsp. tamari

1 tbsp. lemon juice   Pick over and wash lima beans, and soak them in water

to cover at least 6 hours or overnight. Drain off the soaking water and place

the limas in a large stewpot with fresh water. Bring to a boil, then lower the

heat and simmer gently for 1 hour. Scrub the potatoes and carrots. Cut the

potatoes in 1/2 inch dice. Cut the carrots in half lengthwise, then crosswise

into 1/4 inch slices. Add the potatoes and carrots to the limas. While they are

cooking, saute the onion in 1 tablespoon of oil until golden brown. Crush the

fennel seed lightly in a mortar and add it along with the thyme, marjoram,

garlic, and 2 tablespoons of water to the onion. Cook over low heat for 3

minutes to blend the flavors. Add the wine and simmer until the liquid is

reduced a little. Scrape the onion mixture into the bean mixture and return the

skillet to the burner. Saute the mushrooms in the remaining tablespoon oil until

they turn golden around

the edges. Add the mushrooms to the stew, adding more water if necessary to

keep the stew from sticking. Add the diced fennel bulb, bay leaf, and tamari,

and simmer about 10 minutes or until the fennel bulb is just tender. Add the

lemon and serve immediately. Serves 4.

 

 

 

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