*  Exported from  MasterCook  *

                        LIMA BEAN & FENNEL STEW

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Vegetarian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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                    Garlic cloves
                       -- finely chopped
  2       tb           Water
    1/2   c            Dry white wine
  4       oz           Mushrooms -- thinly sliced
  1       sm           Bulb fennel -- 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.  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.

 Source: Jennifer Stein Barker, Canyon City Oregon The
 Herbal Companion, October/November 1993 Typed for you
 by Karen Mintzias



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