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
Double Beans Curry Recipe | White Beans Seeds Curry
Double Beans Curry with creamy coconut.
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BLACK BEAN SOUP is a vegetarian soup that's SO DARN good!
This black bean soup is a vegetarian soup recipe that's humble yet dazzling. It's layered with savory and spicy flavors, and can be made in about 30 minutes.
Black bean soup is a staple recipe in many countries around the world. There are versions from Mexico, Spain, Puerto Rico, and other countries in the Caribbean and Latin America. My recipe is heavily influenced by traditional Cuban black bean soup recipes, but of course, I've tweaked it a bit to my liking!
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00:00 Intro
00:43 Dice the vegetables
02:40 Drain and rinse the black beans
03:08 Saute the veggies and simmer the soup
04:35 Blend a portion of the soup
05:49 Store or freeze the soup for the future
06:28 Garnish the soup with your favorite toppings
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Black bean soup: so easy, so creamy, so comforting, so delicious!
Black beans s a rich source of protein, fiber, folate, potassium, magnesium, iron, manganese, and B vitamins. It's even naturally gluten-free.
Black beans are rich in antioxidants, which can protect the cells in your body and reduce your risk of conditions like heart disease and cancer. Black beans provide you with the following vitamins and minerals: Vitamin A, Vitamin C.
Servings: 2-3
Total Time: 30 Minutes
INGREDIENTS
2 tablespoons extra virgin olive oil
1 medium red onion, roughly chopped
1 large garlic clove
1 carrot, peeled and roughly chopped
2 stalks of celery
1 (400g) can black beans
3 cups chicken stock (or vegetable broth for vegetarian option)
1 spoon thyme
1 teaspoon smoked paprika powder
1 teaspoons ground cumin
Black pepper & salt
1 tablespoon fresh lime juice
1 chili pepper
5 padron peppers
Handful chopped fresh cilantro
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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Bean of the Week: Flageolet Gratin
Flageolet Gratin
2 celery ribs (dice) or a fennel bulb, thinly sliced
1 small onion, diced (1 cup)
2 garlic cloves, minced
2 cups cooked Flagolet beans ( or any white beans—Marcella, Alubia Blanca, Casoulet, Royal Corona)
1/2 cup bread crumbs (made with 1 piece of toasted Dave's bread processed in the food processor)
1 teaspoon dried thyme
1/2 teaspoon ground fennel seeds if you used celery
I used the basic bean method. Watch this video.
I used a 12 inch skillet heated over medium high heat.
Saute the onion and celery in the skillet, adding water as they cook. Add the garlic. Add 1/4 cup water and cover the skillet with a lid. Cook for 10-15 minutes. Once the vegetables are soft, add 2 cups of the cooked beans and their liquid. Mix well. Place the bread crumbs on top. Place in a 9 inch casserole dish and bake at 375 degrees for 20 minutes.