Go Back

Greek Stewed Lima Beans – Vegan Under Pressure

Fennel and artichokes make a great pair and this brothy, springtime stew brings out the best in all of its vegetables. If you think you don’t care for lima beans, this dish may change your mind. It did for me. If you really don’t care for them, make this with cannellini beans but add an extra minute to the pressure cooking time. Serve with a salad and a hunk of hearty bread or spoon over cooked polenta for a Mediterranean feast. This dish benefits from using olive oil for sautéing and your best extra virgin olive oil drizzled on top, but you can still leave it out.


  • 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
  • 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.


Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.