Thank you Zsu Dever, at Zsu’s Vegan Pantry for reviewing Vegan Under Pressure and featuring Greek Stewed Lima Beans with fennel and artichokes recipe on your blog along with a beautiful photo. This recipe can be found on page 109 of Vegan Under Pressure.
Greek Stewed Lima Beans – Vegan Under Pressure
- 1 tablespoon olive oil optional
- 1 cup diced leek mostly the white part
- 4 cloves garlic minced
- 1 cup diced carrot
- ½ teaspoon crumbled dried rosemary
- 1 to 2 teaspoons dried oregano
- 1¼ cups vegetable stock
- 1 cup baby lima beans soaked and drained
- 2 bay leaves
- 1 cup chopped fennel bulb cut into 1-inch pieces
- ¼ cup chopped fennel fronds
- ½ cup frozen not thawed or drained canned artichoke hearts in water
- 1 teaspoon grated lemon zest
- 1 to 2 tablespoons fresh lemon juice
- ½ teaspoon dried or 2 teaspoons chopped fresh mint
- Salt and freshly ground black pepper
- 2 teaspoons extra virgin olive oil optional
- Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté; add the oil. Add the leek and sauté for 1 minute. Add the garlic, carrot, rosemary, and 1 teaspoon of the oregano. Sauté another minute, stirring often. Add a tablespoon of the stock if you get any sticking. Stir well.
- Add the remaining stock, drained beans, bay leaves, fennel bulb and fronds, and artichoke hearts and stir. Lock on the lid. Bring to high pressure; cook for 6 minutes. Let the pressure come down naturally. Carefully remove the lid, tilting it away from you.
- Taste a few beans to make sure they are cooked through. If not, lock the lid, return the cooker to high pressure, and cook for 1 to 2 more minutes. Remove the lid carefully.
- Add the lemon zest and juice and the mint. Taste and add salt and pepper to taste. Add the remaining 1 teaspoon oregano if you want a highly flavored dish. Transfer to a bowl or platter. Drizzle with extra virgin olive oil and serve.
- Greek Stewed Lima Beans with Fennel, Artichokes, and Tomatoes: If you love tomatoes and think that they would make this dish pop for you, feel free to add 1 cup diced tomatoes when you open the pressure cooker. Stir in, lock on the lid, and let sit for 2 minutes.