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Flageolets with Fennel, Herbs and Olives

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    Source: www.williams-sonoma.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B9, C
    MineralsCopper, Natrium, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 12 oz. dried flageolets or cannellini beans,

    2. sorted, soaked overnight and rinsed

    3. 1-inch piece of fresh ginger, cut into thirds

    4. 1 Tbs. sugar

    5. 1 bay leaf

    6. 1-inch piece cinnamon stick

    7. 1 fresh thyme sprig plus

    8. 1 tsp. chopped thyme

    9. 2 Tbs. extra-virgin olive oil

    10. 1 1/2 cups diced fennel bulb, white part only

    11. 1/2 tsp. minced garlic

    12. 1/2 cup chicken stock

    13. 1/4 cup fresh lemon juice

    14. 1/2 cup green olives, pitted and chopped

    15. 2 Tbs. chopped fresh flat-leaf parsley

    16. 1 tsp. chopped fresh rosemary

    17. Salt and freshly ground pepper, to taste

    Instructions Jump to Ingredients ↑

    1. In an electric or stovetop pressure cooker, combine the beans, ginger, sugar, bay leaf, cinnamon stick and thyme sprig. Add water to cover by 1 inch. Cover the cooker and cook according to the manufacturer's instructions.

    2. Meanwhile, in a large sauté pan over medium-high heat, warm the olive oil. Add the fennel and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the garlic, stock, lemon juice, olives, chopped thyme, parsley and rosemary; season with salt and pepper. Cook, stirring occasionally, for 3 to 4 minutes.

    3. Drain the beans and remove the ginger, bay leaf, cinnamon stick and thyme sprig. Toss the beans with the fennel mixture. Taste and adjust the seasonings as needed.

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