Braised Fennel and White Beans

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

• Ready In: 25 mins
• Serves: 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 crosswise into 1/4 inch thick slices (about 2 cups)
• 1 (15 1/2ounce) 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

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.