*  Exported from  MasterCook  *
 
                          LIMA BEAN & FENNEL STEW
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
  
 
 
                    - - - - - - - - - - - - - - - - - -