Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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