Print This Recipe

Print
Braised Fennel and White Beans

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.

Martha Stewart Living, January 2007 http://www.marthastewart.com/281053/braised-fennel-and-white-beans
3.913635
Rated
78.2727100(17)17
  • Prep Time 10 minutes
  • Total Time 25 minutes
  • Yield Serve 4

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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.