Lima Bean and Fennel Stew
1 c Dried lima beans -Water for soaking, plus 4 c Water for cooking 3 md Potatoes 2 lg Carrots 1 lg Onion; diced 2 tb Olive oil 1/4 ts Fennel seed 1/2 ts Thyme 1/2 ts Marjoram 2 Ga...
Ingredients
- 1c dried lima beans
- 3md potatoes
- 2lg carrots
- 1lg onion; diced
- 2tb olive oil
- 1/4ts fennel seed
- 1/2ts thyme
- 1/2ts marjoram
Directions
- 1
1 c Dried lima beans -Water for soaking, plus 4 c Water for cooking 3 md Potatoes 2 lg Carrots 1 lg Onion
- 2
diced 2 tb Olive oil 1/4 ts Fennel seed 1/2 ts Thyme 1/2 ts Marjoram 2 Garlic cloves -- finely chopped 2 tb Water 1/2 c Dry white wine 4 oz
- 3
thinly sliced 1 sm Bulb fennel
- 4
diced 1 Bay leaf 1 tb Tamari 1 tb Lemon juice Pick over and wash lima beans, and soak them in water to cover at least 6 hours or overnight
- 5
Drain off the soaking water and place the limas in a large stewpot with fresh water
- 6
Bring to a boil, then lower the heat and simmer gently for 1 hour
- 7
Scrub the potatoes and carrots
- 8
Cut the potatoes in 1/2-inch dice