Quench MagazineLima Bean and Fennel Stew | Beans and Grains | Quench Magazine

Ingredients

• 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