Chef Eric Stein, MS RD CCE

Wellness Chef | Registered Dietitian
Certified Culinary Educator

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During the holiday season I am often asked to share some of my favorite vegetarian dishes, and this one is a sure bet to satisfy all the guests who grace your holiday table. This year I have simply fallen in love with heirloom beans, particularly chestnut lima beans. Also referred to as Christmas lima beans, they have an amazingly creamy texture, and a flavor very similar to fresh roasted chestnuts. In addition to using these unique beans, this stew also features Guinness beer for a luxuriously rich, dark, and robust flavor.
Christmas Lima Bean Stew

Yield: 8 servings

1 Pound Chestnut Lima Beans, Soaked and Drained
3 Tablespoon Olive Oil
1 Cup Yellow Onion, Diced
1 Cup Fennel Bulb, Diced
1 Cup Carrot, Peeled and Diced
1 Cup Celery, Diced
To Taste Kosher Salt and Black Pepper
4½ Cups Cremini Mushrooms, Quartered
2 Tablespoons Tomato Paste
1 Cup Red Wine
30 Ounces Guinness
2 Tablespoons Low-Sodium Soy Sauce
4 Cups Vegetable Stock
3 Cups Yukon Gold Potatoes, Medium Dice
2 teaspoons Fresh Thyme, Minced
2 teaspoons Fresh Tarragon, Minced
2 teaspoons Fresh Italian Parsley, Minced
2 teaspoons Fresh Lemon Zest, Minced

Method of Preparation:
1. Place the beans in a pot and cover with cold water.
2. Bring to a boil and reduce to a simmer.
3. Simmer for about 60 minutes until tender.
4. Strain and reserve until ready to be incorporated into the stew.
5. Heat oil in a large sauce pot over medium high heat.
6. Add the onion, fennel, carrot and celery; cook, stirring, for 15 minutes.
7. The vegetables should begin to caramelize. Season with salt and pepper.
8. Add the mushrooms and cook for about 6-8 minutes.
9. Add the tomato paste and cook for an additional 3 to 5 minutes.
10. Deglaze the pan with wine and beer.
11. Add the soy sauce, vegetable stock, and potatoes. Bring to boil.
12. Reduce heat to simmer and cook for about 25 minutes.
13. The potatoes should be cooked through but, not falling apart.
14. Stir in the cooked beans and simmer an additional 10 minutes.
15. Stir in the fresh herbs, lemon zest.
16. Season to taste and serve.

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