Greek Stewed Lima Beans – Vegan Under Pressure

Name: Greek Stewed Lima Beans – Vegan Under Pressure
Cuisine: European, Greek, Mediterranean
Ingredients: 1 tablespoon olive oil (optional); 1 cup diced leek (mostly the white part); 4 cloves garlic (minced); 1 cup diced carrot; ½ teaspoon crumbled dried rosemary; 1 to 2 teaspoons dried oregano; 1¼ cups vegetable stock; 1 cup baby lima beans (soaked and drained); 2 bay leaves; 1 cup chopped fennel bulb (cut into 1-inch pieces); ¼ cup chopped fennel fronds; ½ cup frozen (not thawed or drained canned artichoke hearts in water); 1 teaspoon grated lemon zest; 1 to 2 tablespoons fresh lemon juice; ½ teaspoon dried or 2 teaspoons chopped fresh mint; Salt and freshly ground black pepper; 2 teaspoons extra virgin olive oil (optional)

Instructions

Fennel and artichokes make a great pair and this brothy, springtime stew brings out the best in all of its vegetables. If you think you don’t care for lima beans, this dish may change your mind. It did for me. If you really don’t care for them, make this with cannellini beans but add an extra minute to the pressure cooking time. Serve with a salad and a hunk of hearty bread or spoon over cooked polenta for a Mediterranean feast. This dish benefits from using olive oil for sautéing and your best extra virgin olive oil drizzled on top, but you can still leave it out.

Updated at: Wed, 11 Dec 2024 09:22:43 GMT