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Lima beans with tomato, fennel & leek
Lima beans with tomato, fennel & leek
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Ingredients:
  • 400g (2 cups) dried lima beans
  • 2 garlic cloves
  • 3 bay leaves
  • 60mls (1/4 cup) extra virgin olive oil
  • 3 medium leeks, sliced, washed, dried
  • 2 garlic cloves, extra, finely chopped
  • 2 x 400g cans whole peeled tomatoes, undrained, mashed
  • 125mls (1/2 cup) white wine
  • 125mls (1/2 cup) vegetable liquid stock
  • 2 x medium (about 400g each) fennel bulbs tough outer layer removed, halved lengthways, cut into 1cm-thick slices
  • 125.00 ml chopped fresh parsley
  • 62.50 ml chopped fresh mint
  • Salt & ground black pepper, to taste
  • Shaved Parmesan (optional), to serve
  • Crusty bread, to serve
Instructions:
  • In a large bowl, submerge the lima beans in cold water, covering generously. Allow them to soak overnight, covering the bowl. Remove any beans that have floated to the surface. Drain, rinse, and discard the soaking water.
  • Use a knife to crush garlic cloves to bruise them. In a large saucepan, combine drained beans, bruised garlic, and bay leaves, covering generously with cold water. Boil rapidly for 10 minutes. Remove any scum that forms. Reduce heat, simmer covered for 15-20 minutes until tender. Remove and discard bay leaves if desired.
  • In a large saucepan over medium heat, sauté leeks in olive oil for 10 minutes until tender. Stir in extra garlic and cook for an additional 2 minutes.
  • Combine the mashed tomatoes, wine, and stock in a saucepan. Simmer over medium heat, uncovered, for 15 minutes or until the sauce reaches a thin consistency.
  • Stir in the fennel, lower the heat, cover, and simmer for 10 minutes, stirring occasionally, until the fennel is tender.
  • Fold in the cooked lima beans, parsley, and mint; season with salt and pepper. Garnish with Parmesan (if desired) and serve with bread.

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