Braised Fennel and White Beans

braised fennel and white beans
Photo: Sang An
Prep Time:
10 mins
Total Time:
25 mins

Warm up a cold winter night with a pot these flavorful beans and vegetables.


  • 2 tablespoons extra-virgin olive oil

  • 1 medium fennel bulb, trimmed, halved lengthwise and cut crosswise into ¼-inch-thick slices (about 3 cups)

  • 1 medium red onion, halved lengthwise and cut lengthwise into ¼-inch-thick slices (about 2 cups)

  • 1 can (15 ½ ounces) white beans, drained and rinsed

  • 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.

Related Articles