Ingredients Jump to Instructions ↓

  1. 1 lb Dried cannellini beans

  2. - rinsed 4 c Vegetable stock or broth

  3. 1 Bay leaf

  4. 6 Garlic cloves

  5. - unpeeled, crushed slightly 2 lg Bulbs fennel

  6. 1/2 c -Olive oil, -OR- up to:

  7. 2/3 c Olive oil

  8. -Pref. Greek extra virgin 5 c Peeled, seeded, tomatoes

  9. -(*chopped), with juice -fresh or canned 1 c Chopped fresh parsley

  10. 1 Lemon; juiced

  11. 25 minutes Soaking Time: several hours Cooking Time:

  12. 1 hour

  13. 1. Soak beans in a large bowl of water to cover for several hours or overnight. Drain. 2. Place soaked beans into a pot with stock or broth and enough water to

  14. 2 inches. Add bay leaf and whole garlic cloves. Heat to a boil, reduce heat to medium-low and simmer, covered, until beans are tender (about 45 minutes). (The beans should be softer than al dente but not cooked to the point where they begin to disintegrate.) Don't drain beans until fennel and tomato sauce is cooked.

  15. 3. Meanwhile, cut stalks off fennel bulb. Chop the feathery leaves and 8 cups of fennel slices. Discard stalks or save for soup. Heat

  16. 1/3 cup olive oil in a large heavy skillet; cook fennel over medium-low heat until wilted and translucent, about 10-12 minutes. Do this in batches if necessary.

  17. 4. Add tomato to fennel; cook

  18. 5 or 6 minutes. Discard garlic and bay leaf

  19. 6 to 8 Servings Adapted from "Chicago Tribune Food Guide",

  20. 4 March

  21. 1993 by Diane Kochlias


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