INGREDIENTS

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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