Greek Stewed Lima Beans by The Veggie Queen

olive oil, leeks, garlic, carrot, dried rosemary, dried oregano, vegetable stock, baby lima beans, bay leaf, fennel, canned artichoke hearts in water, lemon zest, lemon juice, mint, salt and black pepper

– 1 tablespoon olive oil, optional
– 1 cup diced leek, mostly the white part
– 4 cloves garlic, minced
– 1 cup diced carrot
– 1/2 teaspoon crumbled dried rosemary
– 1 to 2 teaspoons dried oregano
– 11/4 cups vegetable stock
– 1 cup baby lima beans, soaked and drained
– 2 bay leaves
– 1 cup chopped fennel bulb, cut into 1-inch pieces
– 1/4 cup chopped fennel fronds
– 1/2 cup frozen (not thawed) or drained canned artichoke hearts in water
– 1 teaspoon grated lemon zest
– 1 to 2 tablespoons fresh lemon juice
– 1/2 teaspoon dried or 2 teaspoons chopped fresh Mint
– Salt and freshly ground black pepper
– 2 teaspoons extra virgin olive oil, optional

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