Braised Fennel and White Beans |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Martha Steward Living, January 2007. 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 1/2 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 |
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.
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