Craving a bowl of pure comfort that’s both hearty and refreshingly bright? Look no further! This isn’t your average vegetable stew. We’re taking tender lima beans and a garden’s worth of fresh vegetables, then simmering them to perfection. But the real magic happens at the end: a velvety, luscious lemon-egg sauce (think vegetarian avgolemono!) that transforms the entire dish into something truly special. It’s a one-pot wonder that will warm you from the inside out, delivering a unique and unforgettable flavor experience. Get ready to fall in love with your new favorite stew!
Ingredients
• 1 lb / 450 g dried lima beans, about 2 cups
• 9 cups / 2.1 L cold water, divided
• 2½ tsp / 12.5 g salt, divided, plus more to taste
• 3 medium heads anise or fennel, about 2 to 2½ lbs / 1 kg untrimmed
• 2 large onions
• ¾ lb / 340 g green beans
• ½ lb / 225 g carrots
• ½ lb / 225 g mushrooms
• ½ cup / 113 g butter
• 3 large eggs
• ⅓ cup / 80 ml fresh lemon juice, from about 2 large lemons
• Freshly ground black pepper to taste
Instructions
1. In a large pot, combine the dried lima beans with 7 cups of cold water and 1 teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour, skimming any foam that rises to the surface.
2. While the beans cook, prepare your vegetables. Trim the stalks and any blemished outer layers from the fennel, then wash thoroughly and chop into 1-inch chunks. Peel and chop the onions into 1-inch chunks. Trim the green beans and cut them into 1-inch pieces. Scrape and thickly slice the carrots. Wash, trim, and halve or quarter the mushrooms depending on their size.
3. In a separate large stockpot or Dutch oven, melt the butter over medium heat. Add the chopped fennel and onions and sauté for 10-12 minutes, stirring often, until they have softened and become fragrant.
4. Add the green beans, carrots, and mushrooms to the pot with the fennel and onions. Stir for another 3-4 minutes. Gently pour in the partially cooked lima beans along with all their cooking liquid. Add the remaining 2 cups of water and 1½ teaspoons of salt. Stir to combine, bring to a simmer, then cover and cook over low heat for 45-50 minutes, or until all the vegetables are tender.
5. In a medium bowl, whisk the eggs until frothy. Slowly whisk in the fresh lemon juice.
6. To temper the sauce, carefully ladle about 1 cup of the hot broth from the stew into the egg-lemon mixture, whisking constantly to prevent the eggs from scrambling. Pour this tempered sauce back into the stew pot.
7. Stir the stew gently over the lowest possible heat for 2-3 minutes until the broth thickens into a creamy sauce. Do not let it boil. Season with additional salt and pepper to taste, and serve immediately.
Nutritional Information
• (Estimated)
• Serving Size: 1 of 8 servings
• Calories: 460 kcal
• Protein: 21 g
• Fat: 19 g
• Carbohydrates: 55 g
• Fiber: 15 g
Pro Tips
• for the Perfect Stew
• Gently heat the final stew after adding the egg-lemon sauce; do not let it boil, or the eggs will curdle and ruin the texture.
• For a richer, deeper flavor, substitute some or all of the water with a quality vegetable broth.
• The vegetable and bean base can be made a day ahead. Prepare and add the lemon-egg sauce just before serving for the best creamy consistency.
• Serve with a side of crusty bread or warm pita to soak up every last drop of the delicious, creamy broth.
FAQ
Q: Can I make this lima bean stew vegan
A: To make this stew vegan, replace the butter with olive oil or a vegan butter alternative. The lemon-egg sauce is the most challenging part to substitute. For a creamy finish, create a slurry by whisking 2 tablespoons of cornstarch with 1/4 cup of cold water. Slowly stir this into the simmering stew at the end and cook for a few minutes until it thickens. While the flavor profile will differ without the eggs, it will still be a delicious and creamy vegan dish.
Q: Is this vegetarian stew a good source of protein
A: Yes, this is an excellent source of plant-based protein. A single serving contains an estimated 21 grams of protein, primarily from the hearty lima beans. This makes the stew a complete and satisfying meal that will keep you feeling full and nourished.
Q: How should I store and reheat leftovers
A: Store any leftover stew in an airtight container in the refrigerator for up to 2 days. Because the sauce contains eggs, it’s crucial to reheat it gently. Place the stew in a saucepan over low heat, stirring frequently until just warmed through. Avoid boiling or microwaving on high, as this can cause the delicate lemon-egg sauce to curdle and separate.
Q: Can I use canned beans instead of dried
A: Yes, you can use canned beans to save time. You will need approximately three 15-ounce cans of lima beans or butter beans, rinsed and drained. Skip step 1 and add the canned beans in step 4 along with the other vegetables. You will also need to replace the bean cooking liquid with 7 cups of quality vegetable broth or water.
