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
Henry Freestone's Braised Butter Beans with Wild Garlic & Goat's Curd
Creamy butter beans are braised with onions and garlic in olive oil, butter and white wine until unctuous and soft, before being paired with wild garlic leaves and mounds of fresh, light goat's curd. A stunning plate that can act as a side, light lunch or main meal with some bread on the side. If wild garlic isn't in season, swap it out for spinach or any other leafy greens.
See the full recipe here:
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BLUE ZONES Lemon & Mint Lima Beans Soup | The Blue Zones Diet MADE TASTY
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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:
Instant Pot Lima Beans
Learn how to make the best Lima Beans ever!
Instant Pot how to/cooking video with full instrutions, cooking tips, serving ideas and more.
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Corrie Cooks - Instant Pot Recipes:
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.
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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