Ingredients:
- 1 medium fennel bulb, trimmed , halved lengthwise, and cut crosswise into 1/4 inch thick slices (about 3 cups)
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.05 Kcal (540 kJ) | ||
| Calories from fat | 98.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.9g | 17% | |
|---|---|---|---|
| Cholesterol | 9.43mg | 3% | |
| Sodium | 669.63mg | 28% | |
| Potassium | 125.66mg | 3% | |
| Total Carbs | 5.88g | 2% | |
| Sugars | 2.46g | 10% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 2.31g | 5% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 21.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 112.09 Kcal (469 kJ) | ||
| Calories from fat | 85.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.47g | 17% | |
|---|---|---|---|
| Cholesterol | 8.19mg | 3% | |
| Sodium | 581.62mg | 28% | |
| Potassium | 109.14mg | 3% | |
| Total Carbs | 5.11g | 2% | |
| Sugars | 2.14g | 10% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 2.01g | 5% | |
| Vitamin C | 2.4mg | 5% | |
| Iron | 0.2mg | 2% | |
| Calcium | 18.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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