Bean Stew With Fennel

- rinsed 4 c Vegetable stock or broth

1 Bay leaf

6 Garlic cloves

- unpeeled, crushed slightly 2 lg Bulbs fennel

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

2/3 c Olive oil

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

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

1 Lemon; juiced

25 minutes Soaking Time: several hours Cooking Time:

1 hour

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

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.

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

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.

4. Add tomato to fennel; cook

5 or 6 minutes. Discard garlic and bay leaf

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

4 March

1993 by Diane Kochlias