| 1 | Pick over and wash lima beans, and soak them in water to cover at least 6 hours or overnight. |
| 2 | Drain off the soaking water and place the limas in a large stewpot with fresh water. |
| 3 | Bring to a boil, then lower the heat and simmer gently for 1 hour. |
| 4 | Scrub the potatoes and carrots. |
| 5 | Cut the potatoes in ?inch dice. |
| 6 | Cut the carrots in half lengthwise, then crosswise into ?inch slices. |
| 7 | Add the potatoes and carrots to the limas. |
| 8 | While they are cooking, saute the onion in 1 tablespoon of oil until golden brown. |
| 9 | Crush the fennel seed lightly in a mortar and add it along with the thyme, marjoram, garlic, and 2 tablespoons of water to the onion. |
| 10 | Cook over low heat for 3 minutes to blend the flavors. |
| 11 | Add the wine and simmer until the liquid is reduced a little. |
| 12 | Scrape the onion mixture into the bean mixture and return the skillet to the burner. |
| 13 | Saute the mushrooms in the remaining tablespoon oil until they turn golden around the edges. |
| 14 | Add the mushrooms to the stew, adding more water if necessary to keep the stew from sticking. |
| 15 | Add the diced fennel bulb, bay leaf, and tamari, and simmer about 10 minutes or until the fennel bulb is just tender. |
| 16 | Add the lemon and serve immediately. |
