Prep 10 mins
Cook 15 mins
From Martha Steward Living, January 2007. Posted for safe keeping.
- 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 crosswise into 1/4 inch thick slices (about 2 cups)
- 1 (15 1/2 ounce) can white beans, drained and rinsed
- 1 cup chicken stock
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 teaspoons coarsely chopped fresh oregano
- 2 tablespoons red wine vinegar
- 1 tablespoon unsalted butter, softened
- 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.
- 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.
- Garnish with additional oregano leaves to serve.
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.
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!!!