When the cold weather hits there is nothing more hearty than something that cooks all day, smells amazing all day and fills everyone up at the end of the day. This one ticks all those boxes and more plus it is perfect for #meatlessmondays.
We wrote a slow cooker book a couple of winters ago now (Go Slower) and this is one of the stunning recipes. If you don't have that cookbook yet, it is time to join the Insider Club and get it for free or go and purchase it. Easy meals for busy families with just a little forethought!
If Lima Beans aren't your thing (who doesn't love a big bowl of buttery creamy lima beans?) then by all means, use any beans that your family enjoys in their place.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 200 Grams dried lima beans, soaked in water
- 12 Garlic Cloves
- 2 Brown Onion
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Teaspoon Fennel Seeds
- 1 Tin tomatoes
- 150 Grams Tomato Paste
- 1 bottle red wine
- 500 Grams liquid vegetable stock
- Pink Salt Flakes to taste BUY
- Gremolata to serve Recipe
- toast, to serve
Soak the lima beans in water for a few hours. Then strain.
Place garlic, onion, EVOO and fennel seeds into the Thermomix bowl and chop 5 sec/speed 5. Sauté 10 min/Varoma/speed 1.
Place beans, onion mixture and all other ingredients, except gremolata into the slow cooker. Cook on high for 4 hours.
Serve with Gremolata and toast or mash.
More Meatless Mains
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