Braised Fennel and White Beans

Total Time
25mins
Prep 10 mins
Cook 15 mins

From Martha Steward Living, January 2007. Posted for safe keeping.

Ingredients Nutrition

Directions

  1. Heat oil in a large heavy sauté 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, oregano, 1 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat.
  3. Garnish with additional oregano leaves to serve.
Most Helpful

5 5

This was my time cooking with fennel, in fact I don't like the taste of anise. I'm glad I tried it because this was delicious. I made one batch which everyone tried and loved so I went to the store, got more fennel and made a double batch the same day for dinner. I didn't have any chicken stock so I used vegetable bouillon cubes dissolved in water for my broth. I also used dried oregano. Delicious. Thanks for posting this recipe.

5 5

Really fantastic!!! I thinly sliced my onions and fennel with a mandoline and I thought they cooked wonderfully a little bit thinner. I used fresh thyme because I was out of fresh oregano but I used a bit of dried oregano. Also threw in a few red pepper flakes and just a touch of butter instead of the whole tablespoon. The flavor is really enhanced by added that just enough amount of vinegar!! Will definitely make this dish again, thanks!!!