<< Back

Braised Fennel and White Beans

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 (e.g., Cannellini, Navy)

1 cup homemade or low-sodium 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.

For more simple and delicious fennel recipes: www.marthastewart.com/286398/fennel-recipes/@center/276955/seasonal-produce-recipe-guide

CSA Snapshot

Mailing list sign-up