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
