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
White Beans & Greens with Turnips, Parmesan
A side dish version of Italian greens and beans (scarola e fagioli) that's packed with nutrient-rich kale and chard, and turnips - a vitamin C powerhouse! Plus how to store greens for weeks.
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Full Recipe + Ingredients:
3 tablespoons unsalted butter, divided
¼ cup panko breadcrumbs
1 large turnip, medium dice
8 cups braising greens (kale, collard & chard)
1 14-ounce can cannellini beans, drained & rinsed
1 tablespoon shredded Parmesan
Salt & pepper to taste
Melt 1 tablespoon of butter in a large saute pan. Add the ¼ cup of panko breadcrumbs and saute over a medium low heat until golden brown and crispy. About 2 minutes.
Remove breadcrumbs from the pan and set aside.
Melt the remaining butter in the saute pan and add the 1 diced turnip. Saute at medium until fork tender. About 10 minutes.
Add in the 8 cups of braising greens and cook them til they just begin to wilt. About 2 minutes. Add in 1 can of cannellini beans and sauté for another minute.
How to Store Greens: Line a large airtight container with paper towels and add the greens. Stored in the fridge this way, they can keep fresh for weeks.
Top off with the toasted breadcrumbs and Parmesan cheese.
Salt and pepper to taste. Enjoy!
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Vegan Bean Soup Recipe
recipe for Vegan Bean Soup
Spinach & Lima beans soup| Spinach recipes |veg soup
Ingredients:
Spinach & lima beans equal amount
Dried red chilli
Bayleaf
Panchphoron(cumin, black cumin, fennel, fenugreek, white mustard) 5 whole spice mix
Water 3 cups
Pressure cook for 4-5 whistles
Good if you are using fresh ingredients
If you're using frozen ingredients, no need to defrost because anyways you are going to pressure cook it.
Go to my blog for more details.
Colin Fassnidge's Baked Sweet Potato with Spiced Cannellini Beans and Veg Stew
After a filling meat-free meal to feed the family? Here’s your new go-to. Colin Fassnidge's Baked Sweet Potato with Spiced Cannellini Beans & Veg Stew (RECIPE BELOW) is packed with delicious spices and zesty flavour.
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Baked Sweet Potato with Spiced Cannellini Beans & Vegetable Stew
Recipe by Colin Fassnidge
Serves 4
Prep 10 mins
Cooking 1 hour
4 small (about 200g each) gold sweet potatoes
1 medium brown onion, finely chopped
3 garlic cloves, finely chopped
1 small red capsicum, seeded, finely chopped
1 small yellow capsicum, seeded, finely chopped
1 tsp ground coriander
1 tsp chilli powder or chilli flakes
1 tsp smoked paprika
4 medium tomatoes, coarsely chopped
1 ½ x 400g cans cannellini beans, rinsed, drained
1 bunch coriander, coarsely chopped
3 cups coarsely chopped kale or baby spinach leaves
2 tbs lime juice
1. Preheat oven to 180°C. Line a baking tray with baking paper. Use a fork to prick the sweet potatoes all over. Place on the lined tray. Cover with foil and bake for 45 mins. Uncover and bake for a further 15 mins or until the potatoes are tender.
2. Meanwhile, spray a large non-stick frying pan with olive oil spray and place over medium-high heat. Add the onion, garlic and combined capsicum to the pan. Cook, stirring, for 4-5 mins or until just tender. Add the ground coriander, chilli powder or chilli flakes and paprika and cook, stirring, for 2 mins or until aromatic. Add the tomato, beans and half the coriander. Cook, stirring occasionally, for 5-10 mins or until the mixture thickens slightly.
3. Remove from the heat. Add the kale or spinach, lime juice and the remaining coriander to the bean mixture in the pan. Stir to combine.
4. Use a small sharp knife to cut a slit in the sweet potatoes lengthways (don’t cut all the way through). Divide among serving plates. Fill the sweet potatoes with the bean mixture to serve.
Want more delicious dinner recipes? Check out our ‘Family-friendy pasta’ playlist which includes:
One-pot veggie pasta:
How to make sweet potato gnocchi with pesto:
Easy cheesy pasta bake:
Smoked salmon fettuccine with creamy lemon sauce:
Tuscan White Bean and Kale Soup Ribollita
This Tuscan white bean and kale soup is a hearty variation of the very famous ribollita, a classic Italian recipe usually made with stale bread. My vegan-friendly version has the bread on the side, ready to be dunked in the delicious broth!
Full recipe at:
Butter Bean & Potato Curry (Serves 8-10) - Steven Heap
Love from Steven Heap Recipes. Happy Cooking!
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