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
- Prep Time 10 minutes
- Total Time 25 minutes
Yield Serve 4
- 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
- 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.
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