Autumn Lima Bean Stew

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| | Makes 10 to 12 cups

INGREDIENTS

  • 1 small potato, cut into ½-inch dice (about 1½ cups)
  • 1 medium onion, cut into ½-inch dice (2 cups)
  • 1 cup mushrooms, cut into ½-inch dice
  • 1 medium carrot, peeled and cut into ½-inch dice (½ cup)
  • 1 stalk celery, cut into ½-inch dice
  • 2 tablespoons fresh garlic, minced
  • 1½ cups dry lima beans or other large, white beans such as gigantes*
  • 1 star anise
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground black pepper
  • 1 (28-ounce) can diced tomatoes with their juice
  • 2 tablespoons lemon juice
  • 1 tablespoon tomato paste
  • 1 tablespoon finely chopped fresh parsley
  • Sea salt

Creamy, tender, cooked-from-scratch lima beans are a real treat in this chunky vegan stew that bursts with fall spices and rich tomato flavors. This recipe is one of the stars of our 2017 Forks Thanksgiving menu. Click here to view the entire vegan menu and download a mini
e-cookbook of all the recipes.

Instructions:

  1. In a sauté pan, combine the potato, onion, mushrooms, carrot, celery, garlic, star anise, nutmeg, allspice, cinnamon, pepper, and ¼ cup water; sauté for 10 minutes over medium heat, stirring occasionally until the onions are translucent. Add water 1 to 2 tablespoons at a time if needed to prevent vegetables from sticking to the pan.
  2. Add the beans and 7 cups water, and bring the liquid to a boil. Reduce to a simmer, cover pan, and cook for 60 minutes or until beans are tender. Stir occasionally.
  3. Remove and discard the star anise. Add the tomatoes, lemon juice, tomato paste, and parsley. Season with salt and pepper. Taste and adjust seasoning. Cook for 5 to 7 minutes to bring to a boil and merge the flavors.

*NOTE: If you’d rather use canned beans, you will need three 15-ounce cans, rinsed and drained, and 4 cups of water. Skip Step 2, and add the beans in Step 3.

Photo by LA Food Photography.