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Under 30 Minutes

Braised Fennel and White Beans

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.

  • Prep:
  • Total Time:
  • Yield: Serve 4
Braised Fennel and White Beans

Source: Martha Stewart Living, January 2007


  • 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


  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.

Reviews (6)

  • Happy_Birthday_Dr_Seuss 15 Jan, 2013

    Braised Fennel and White Beans
    Russell's Tuesday Lunch
    Nutritious and Delicious!

  • Richlk 3 Jan, 2013

    Great, easy recipe. Paired well with sweet potatoes and roast chicken.

  • Yellthun 27 Aug, 2012

    This was excellent, only had 1/4 red onion so I added some white & used apple-cider vinegar. The butter really pulls it together. So good served with quinoa.

  • 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


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