How To make Lima Bean & 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 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
How To make Lima Bean & Fennel Stew's Videos
Butter bean, fennel,courgette,leek and carrot Vegetarian/Vegan Casserole
A butter bean, fennel, courgette and leek casserole suitable for vegan/vegetarians
Easy Lima Beans
Quick and easy one pot lima beans are a hearty and delicious meal that is perfect for busy weeknights. It's vegetarian, vegan, and gluten-free so it will suit almost any dietary preference!
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Vegan Greek Lima Bean Stew - Instant Pot - Gluten Free
This delicious and nutritious gluten and fat free lima bean stew is quick and easy in your Instant Pot. The rosemary, oregano, fennel, artichoke hearts, with dashes of lemon and mint, give it an authentic Greek flavor.This stew freezes well freezes well, and it’s wonderful to have around for a meal as quickly as you can defrost it. Terrific with a salad and crunchy bread.
Enjoy!
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Lima Beans Curry/Double beans curry #limabeans #kulambu #kottaikulambu
Lima Beans Curry/Double Beans Curry
Beans are packed with protein, fiber, and other nutrients, making them a superfood. Lima beans are an especially good source of iron. One cup of lima beans contains roughly one quarter of your daily recommended iron.
Ingredients:
Lima beans(150gms)
Onion
Tomato
Ginger & Garlic
Coriander powder
Garam masala
Bay leaf
Fennel
Cumin
Green chili
Red chili
Cashew
Salt
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Chicken & butter bean stew | pantrydemic recipe #2
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So i've got for you the second recipe in the #pantrydemicrecipes series today, and it is a belter! It's a really easy and delicious chicken and butter bean stew. Why butter beans? you may ask. Well, unless you have been living under a rock, it's currently April 2020 and the world is incredibly messed up right now, and certain ingredients are not as easy to get as they once were. So this means we are using a lot more store cupboard ingredients in place of it's fresher counterpart, and that's why i'm using butter beans. Butter beans have an amazing creamy texture a bit like potatoes, so they are a great alternative if you can't get them, but actually they are just nice to use anyway. Butter beans are good man.
So as in the last recipe I did for this series, you will see swap outs along the way. This is to help you if you don't have everything that I used, and gives you some suggestions in it's place. just be mindful though, that if you do use some of the swap out suggestions it's going to change the flavour. So taste taste taste and taste some more as you go.
So to make my chicken and butter bean stew you will need
►1 med onion finely diced
►1 stick of celery finely diced
►1 med carrot finely diced
►1 red bell pepper roughly chopped
►2-3 cloves of garlic chopped
►4-6 skinless chicken thighs
►About 2 tsp of dried oregano
►About 1 tsp of cayenne pepper
►1-2 tsp of smoked paprika (depends how strong it is)
►1 tbsp of tomato paste
►About 500ml of chicken stock
►1 tbsp of oil or fat (I used ghee)
►About 250g of canned butter beans
►Fresh or frozen parsley to finish (optional)
► Salt & pepper
►Pinch of sugar if needed
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Traditional Fabada Asturiana | Cured Meat and white beans Stew
This cured meat and white bean stew must be one of Spain’s most famous dishes, yet it is one of the most simplistic. It’s full of big, bold flavors but the key to this recipe is the ingredients, which need to be from Asturias (otherwise it won’t be the same). If you ever cross paths with an Asturiano, he will tell you so in no uncertain terms. Fabes are fat, white beans that cook beautifully without disintegrating – if you really can’t get hold of them you could use large lima beans or butter beans – but don’t say that I said so…
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