Mediterranean Braised Beans

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Spring 2016

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Mediterranean Braised Beans

Mediterranean Braised Beans
1 (16-oz.) bag large lima beans
1/4 cup extra virgin olive oil
1 large red onion, chopped
1 bulb fennel, chopped
5 cloves garlic, minced
5 cups vegetable broth
3/4 cup red wine (may substitute vegetable broth)
1/2 cup fresh Italian parsley
1/2 cup rosemary sprigs
3 tbsp. red wine vinegar
1 tbsp. honey
1 tbsp. molasses
Finely grated zest of 1 orange
2 bay leaves
1 (14.5-oz.) can fire-roasted diced tomatoes
Salt and pepper to taste

Prep: 20 minutes Soak: 1 to 12 hours Cook: about 2 hours
Serves: 6 to 8

1. Place beans in a large pot and add water several inches above beans. Soak overnight, or to quick soak, bring to a boil and simmer for 5 minutes; let stand for 1 hour. Drain well.
2. Heat oil in a large pot over medium-high heat. Add onion and fennel and cook for 6 to 8 minutes or until soft. Add garlic and cook for
2 minutes more. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 1½ hours or until beans are tender.
3. Remove cover and cook for 15 minutes more or until excess liquid has reduced and beans are saucy but not watery. Remove bay leaves and herb sprigs and season with salt and pepper.

Nutritional Information:
Nutrition per serving: 342 calories, 14 g protein, 9 g total fat (1 g sat., 0 g trans),
49 g carbohydrate, 13 g fiber, 15 g sugar, 0 mg cholesterol, 547 mg sodium, 11 points


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