This dried fruit and lima stew is sweet-and-savory braising at its most intriguing — lima beans simmered with prunes and apricots in a tomato-port broth, warmed with ginger and a whisper of cayenne. One pot, one hour, and people always ask what's in it.
Ready to shake up your stew routine? This Dried Fruit and Lima Stew is an unforgettable journey of flavors, blending the sweetness of prunes and apricots with the earthy creaminess of lima beans. The result is a surprisingly harmonious and deeply satisfying dish that’s both comforting and elegant. With a chewy, delightful texture from the fruit and a rich, aromatic sauce, this stew is a testament to how simple ingredients can create something truly special. Plus, it’s easily adaptable to be fully vegan, making it a perfect centerpiece for any table!
Ingredients
• 8 ounces / 225 g (7.9 oz) dried lima beans OR 1 pound / 450 g (15.9 oz) fresh or frozen lima beans
• 2 tablespoons / 30 g (1.06 oz) butter or 30 ml neutral oil, like grapeseed
• 2 large onions, sliced
• 1 tablespoon / 15 g (0.53 oz) peeled and minced fresh ginger
• 1 tablespoon / 15 g (0.53 oz) minced garlic, about 3 cloves
• 1 cup / 240 ml port, dry red wine, or water
• 1 cup / 240 g (8.5 oz) chopped tomatoes, canned or fresh
• 12 dried plums (prunes)
• 12 dried apricots
• 1 tablespoon / 12 g (0.42 oz) sugar
• 1/2 teaspoon / 1 g (0.04 oz) cayenne pepper, or to taste
• Salt and freshly ground black pepper, to taste
• 1/2 cup / 120 ml heavy cream, optional
Instructions
1. Prepare the Lima Beans: If using dried lima beans, cook them according to package directions until tender. If using fresh or frozen beans, you can skip this step. Drain the cooked beans and set them aside.
2. Sauté the Aromatics: In a large casserole dish or Dutch oven, melt the butter or heat the oil over medium heat. Add the sliced onions and cook, stirring occasionally, until very soft and lightly caramelized, about 15-20 minutes. Stir in the minced ginger and garlic and cook for 30 seconds more until fragrant.
3. Build the Flavor Base: Pour in the port, wine, or water. Increase the heat slightly and scrape up any browned bits from the bottom of the pan. Let it bubble for about a minute.
4. Simmer the Stew: Add the chopped tomatoes, dried plums, dried apricots, cooked lima beans, sugar, and cayenne. Season generously with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the fruit is tender and the flavors have melded.
5. Thicken and Finish: Uncover the stew. If it seems too liquidy, increase the heat and let it boil for a few minutes to thicken. Taste and adjust seasonings as needed. If using, stir in the optional cream just before serving. Serve hot and enjoy!
Nutritional Information
• Serving Size: 1 of 4 servings
• Calories: Approx. 450 kcal (will vary based on options)
• Protein: A great source of plant-based protein from lima beans.
• Fiber: High in dietary fiber, promoting digestive health.
• Vitamins: Rich in Vitamin C from tomatoes and antioxidants from dried fruit.
Pro Tips
• For a delicious vegan version, use a neutral oil instead of butter and swap the optional heavy cream for a splash of full-fat coconut milk.
• This stew tastes even better the next day! Make it ahead and let the flavors meld in the refrigerator overnight before reheating.
• Feel free to swap the prunes and apricots for other dried fruits like peaches, apples, or figs for a different flavor profile.
• Serve this hearty stew over a bed of fluffy couscous, quinoa, or with a side of crusty bread to soak up the delicious sauce.
FAQ
Q: How can I make this lima bean stew vegan
A: Making this stew vegan is simple! Just use a neutral oil like grapeseed instead of butter, and if you want that creamy finish, swap the optional heavy cream for a splash of full-fat coconut milk or another plant-based cream alternative.
Q: Is this dried fruit and lima stew a good source of protein
A: Yes, this stew is an excellent source of plant-based protein. The lima beans provide a substantial amount, making it a hearty and satisfying meal that will keep you full and energized.
Q: Can I make this vegetarian stew ahead of time
A: Absolutely! This stew is perfect for meal prep as the flavors deepen and become even more delicious overnight. Simply store it in an airtight container in the refrigerator for up to 3-4 days and reheat gently on the stovetop or in the microwave.
Q: What can I use instead of lima beans
A: While lima beans offer a unique creamy texture, you can certainly substitute them. Cannellini beans, butter beans, or even chickpeas would work well in this recipe, maintaining its hearty and comforting nature.
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Dried Fruit and Lima Stew
Ingredients
Method
- Prepare the Lima Beans: If using dried lima beans, cook them according to package directions until tender. If using fresh or frozen beans, you can skip this step.
- Drain the cooked beans and set them aside.
- Sauté the Aromatics: In a large casserole dish or Dutch oven, melt the butter or heat the oil over medium heat.
- Add the sliced onions and cook, stirring occasionally, until very soft and lightly caramelized, about 15-20 minutes.
- Stir in the minced ginger and garlic and cook for 30 seconds more until fragrant.
- Build the Flavor Base: Pour in the port, wine, or water. Increase the heat slightly and scrape up any browned bits from the bottom of the pan.
- Let it bubble for about a minute.
- Simmer the Stew: Add the chopped tomatoes, dried plums, dried apricots, cooked lima beans, sugar, and cayenne.
- Season generously with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the fruit is tender and the flavors have melded.
- Thicken and Finish: Uncover the stew. If it seems too liquidy, increase the heat and let it boil for a few minutes to thicken.
- Taste and adjust seasonings as needed. If using, stir in the optional cream just before serving.
- Serve hot and enjoy!
