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Braised Fennel and White Beans

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    For added flavor, prepare this dish in the same saute pan in which the pork was cooked; remove any blackened bits with a paper towel first.
    Martha Stewart Living, January 2007
    • Prep Time 10 minutes
    • Total Time 25 minutes
    • Yield Serve 4
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    Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 1 medium fennel bulb, trimmed, halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 3 cups)
    • 1 medium red onion, halved lengthwise and cut lengthwise into 1/4-inch-thick slices (about 2 cups)
    • 1 can (15 1/2 ounces) white beans
    • 1 cup homemade or low-sodium store-bought chicken stock
    • 2 teaspoons coarsely chopped fresh oregano, plus whole leaves for garnish
    • Coarse salt and freshly ground pepper
    • 2 tablespoons red-wine vinegar
    • 1 tablespoon unsalted butter, softened

    Directions

    1. Heat oil in a large, heavy saute pan over medium-high heat. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.
    2. Add beans, stock, chopped oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat. Garnish with oregano leaves.

    Recipe Reviews

    • ChirpE
      12 Dec, 2011

      Very good. I added a bit of fennel seed and garlic and a splash of white wine.

    • kaylarae
      3 Aug, 2011

      This was delicious, really nice way to use fennel!

    • StainGlassMaster
      10 Jul, 2008

      ASDF

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