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Lima beans with tomato, fennel & leek

    • Method
    • Notes
    1. Step 1

      Place the lima beans in a large bowl. Cover generously with cold water. Cover and leave to soak overnight. Discard any beans that have floated to the top. Drain, discard the water and rinse the beans.

    2. Step 2

      Crush the whole garlic cloves with the flat blade of a knife to bruise. Place the drained beans, bruised garlic cloves and bay leaves in a large saucepan and cover generously with cold water. Bring to the boil over high heat and boil rapidly, partially covered, for 10 minutes. Use a slotted spoon to remove any scum that forms on the surface. Reduce the heat to medium and simmer, covered, for a further 15-20 minutes or until tender. Drain and discard the bay leaves if desired.

    3. Step 3

      Meanwhile, place the olive oil and leeks in a large saucepan and cook over medium heat for 10 minutes or until tender. Add the extra garlic and cook for a further 2 minutes.

    4. Step 4

      Add the mashed tomatoes, wine and stock to the saucepan and cook, uncovered, over medium heat for 15 minutes or until reduced to a thin sauce consistency.

    5. Step 5

      Add the fennel to the sauce, reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes or until the fennel is tender.

    6. Step 6

      Gently stir in the cooked lima beans, parsley and mint and season with salt and pepper. Serve topped with Parmesan (if using) and accompanied by the bread.

    Note: You can use four 300g cans butter beans, rinsed and drained, in place of the cooked beans if you prefer.

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