Braised Fennel and White Beans
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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
- 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.
- 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.
Braised Fennel and White Beans
Russell's Tuesday Lunch
Nutritious and Delicious!
Great, easy recipe. Paired well with sweet potatoes and roast chicken.
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.
Very good. I added a bit of fennel seed and garlic and a splash of white wine.
This was delicious, really nice way to use fennel!
ASDF