Ingredients

The following ingredients have 11 Servings
  • 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

Instruction

  • 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.