- Prep-time: / Ready In:
- Makes 10 to 12 cups
- Serving size: 1⅔ cups
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Creamy, tender, cooked-from-scratch lima beans are a real treat in this chunky vegan stew. Bursting with fall spices and rich tomato flavors, this dish is worthy of a vegan Thanksgiving spread but delicious anytime you're craving a big bowl of warm, comforting goodness.
*NOTE: If you’d rather use canned beans, you will need three 15-ounce cans, rinsed and drained, and 4 cups of water. Skip Step 2, and add the beans in Step 3.
Ingredients
- 1 small potato, cut into ½-inch dice (about 1½ cups)
- 1 medium onion, cut into ½-inch dice (2 cups)
- 1 cup mushrooms, cut into ½-inch dice
- 1 medium carrot, peeled and cut into ½-inch dice (½ cup)
- 1 stalk celery, cut into ½-inch dice
- 2 tablespoons fresh garlic, minced
- 1½ cups dry lima beans or other large, white beans such as gigantes*
- 1 star anise
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground black pepper
- 1 (28-ounce) can diced tomatoes with their juice
- 2 tablespoons lemon juice
- 1 tablespoon tomato paste
- 1 tablespoon finely chopped fresh parsley
- Sea salt
Instructions
- In a sauté pan, combine the potato, onion, mushrooms, carrot, celery, garlic, star anise, nutmeg, allspice, cinnamon, pepper, and ¼ cup water; sauté for 10 minutes over medium heat, stirring occasionally until the onions are translucent. Add water 1 to 2 tablespoons at a time if needed to prevent vegetables from sticking to the pan.
- Add the beans and 7 cups water, and bring the liquid to a boil. Reduce to a simmer, cover pan, and cook for 60 minutes or until beans are tender. Stir occasionally.
- Remove and discard the star anise. Add the tomatoes, lemon juice, tomato paste, and parsley. Season with salt and pepper. Taste and adjust seasoning. Cook for 5 to 7 minutes to bring to a boil and merge the flavors.
Nutritional Information:
Per serving (1⅔ cups): 367 calories, 71 g carbohydrates, 21.5 g protein, 1.2 g total fat, 0.3 g saturated fat, 0 g cholesterol, 251 mg sodium, 21.6 g fiber, 13.1 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (7)
(5 from 5 votes)This stew is delicious. I’m a big Lima bean fan but I have never made Lima beans with warm spices. It’s really an eye opener. For sure this will be my go to Lima bean dish. Thanks for the recipe.
Looks excellent
Love the flavors! First time we’ve used star anise and it leaves a wonderful, subtle licorice flavor to the stew.
I love store anise! Try in a pot of oatmeal! It just elevates the flavor!
I’m not vegan and I often times feel vegan recipes leave something to be desired but not with this one! I think I ended up putting a little more lemon than the recipe called for but other than that followed the recipe to a T and it’s absolutely delicious. So flavorful and hearty. Not overly salty like most soups. Will definitely make again!
Very flavorful- delicious!
I made this for friends on a movie night. It was a hit.