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
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Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
Super Simple Tilapia and White Beans Recipe
Stacy Lyn shows you how to cook Tilapia and White Beans from her Southern home. She makes it super simple and fast. It's an easy healthy meal to get on the table fast! Talk about flavor!
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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Roasted Tomato and White Bean Stew
Today's recipe comes from the New York Times. It takes about half an hour to make and it makes 4-6 servings. I served it with a slice of the Italian bread I made a couple of days ago. You can toast bread or not to have with it.
I didn't add flaky salt in the end, but you can do that too, if you want.
Here's what you need:
1/2 c. roughly chopped Italian parsley
2 t. lemon zest (from one large lemon)
2 (10 oz.) containers cherry or grape tomatoes
1/4 c. olive oil, plus 2 T. and more for drizzling in the end if you want to. (I didn't do this.)
1 T. fresh thyme leaves
Kosher salt and black pepper (I skipped the salt because of the salty broth.)
1 med. yellow onion, thinly sliced
3 lg. garlic cloves, thinly sliced (I minced mine.)
1/2 t. red-pepper flakes (This really added a wonderful dimension, a little warmth, not too spicy.)
2 (15-oz. cans) white beans, such as butter beans or cannellini, rinsed
1 1/2 c. vegetarian chicken broth
Flaky salt, for serving (opt.)
Toasted bread, for serving
Recipe of Easy Fava Bean and Carrot Salad With Ricotta Recipe
Open up fava bean pods and remove individual beans. Discard pods. Bring a medium pot of salted water to a boil and prepare an ice bath. Add fava beans to pot and cook until crisp-tender, about 1 minute.
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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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