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
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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'Weeknight' mole poblano with pork tenderloin and limey lima beans
Thanks to National Pork Board for sponsoring this video! Bring flavor to everyday moments with pork. Learn more: #PorkPassport #RealPork
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***RECIPE, FEEDS 2-3***
An approx. 1 lb (454g) pork tenderloin
4-5 garlic cloves, peeled and lightly crushed
1-2 large shallots, peeled and roughly chopped
2 canned chipotle peppers
1 teaspoon peanut butter or tahini
1 teaspoon (at most) cocoa powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon (at most) ground cloves
3/4 teaspoon flour
1 teaspoon tomato paste
1-2 tablespoons any fruit preserves
salt
pepper
oil
2 tablespoons butter
toasted sesame seeds (optional)
For the beans:
6 oz (170g) bag frozen lima beans
1-2 tablespoons toasted sesame oil
1 lime
fresh cilantro (optional)
salt
pepper
sugar
Trim silverskin off the pork and season with salt and pepper. Heat a non-stick or well-seasoned cast iron pan to medium, and put in a generous coating of oil. Lift the pork into the pan with tongs and keep moving it constantly as you sear all sides — imagine mopping up the oil with the meat. Once all sides have decent color, add in the butter, garlic and shallots, and reduce heat to medium-low. Cook the pork, flipping it frequently in the butter, until the interior temperature is 145ºF/63ºC — about 15 minutes total cooking time for a 1 lb tenderloin. Remove the meat and let it rest.
Stir the chipotles into the garlic and shallots and fry them for a minute. Do likewise with the following things, in order: the peanut butter, cocoa powder, remaining spices, flour and tomato paste. Deglaze with at least a cup of water and allow the sauce to simmer and reduce until it's quite thick. Turn the heat off, stir in the fruit preserves, and taste for seasoning. Either eat the sauce chunky, puree it, or push it through a sieve.
Transfer the sauce to a bowl and give the pan a quick rinse. Over medium, heat the sesame oil and stir in the frozen lima beans. When they're thawed and just starting to brown, turn off the heat, grate in the zest of the lime and squeeze in at least half the juice. Stir in salt, pepper and a pinch of sugar to taste. Stir in some fresh cilantro leaves at the last second.
Slice the pork against the grain, reheat the sauce in the microwave if necessary and spoon it generously over the meat (hot sauce will reheat the meat for you). Scatter sesame seeds over the sauce (optional) and serve with the lima beans.
Easy Butter Bean Stew
This easy butter bean stew is warming and flavourful, yet it takes just 25 minutes to make. It's a naturally vegan recipe that's filling and tasty, just perfect for those super busy weeknights.
Full recipe at:
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!
FULL RECIPE: h
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#limabeans #beans #howtocookbeans
Butter bean, fennel,courgette,leek and carrot Vegetarian/Vegan Casserole
A butter bean, fennel, courgette and leek casserole suitable for vegan/vegetarians
Instant Pot Lima Beans With Ham Hock |Kaye Carter
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