Ingredients
- 1 Lbs Dried cannellini beans rinsed
- 4 Cup Vegetable stock or broth
- 1 Each Bay Leaf
- 6 Cloves garlic unpeeled, crushed slightly
- 2 Each Fennel Bulbs Large
- 1/2 Cup olive oil -OR- up to: 2/3Olive oil; Pref. Greek extra virgin
- 5 Cups Tomatoes Peeled, seeded, (*chopped), with juice, fresh or canned
- 1 Cup Fresh parsley Chopped
- 1 Each Lemon Juiced
- salt
- freshly ground black pepper
Servings: People
Instructions
- Soak beans in a large bowl of water to cover for several hours or overnight. Drain.
- Place soaked beans into a pot with stock or broth and enough water to cover by 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.
- Meanwhile, cut stalks off fennel bulb. Chop the feathery leaves and reserve. Trim off root end of the bulbs; cut bulbs in half lengthwise and slice thinly. There should be about 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.
- Add tomato to fennel; cook 5 or 6 minutes.
- Discard garlic and bay leaf from beans; drain beans. Add beans to the skillet, tossing gently to combine all the ingredients.
- Add parsley and chopped fennel leaves. Season with salt and pepper.
- Remove from heat, add lemon juice and remaining olive oil to taste.
- Serve warm or at room temperature.
Recipe Notes
Prep Time: 25 minutes
Soaking Time: Several hours
Cooking Time: 1 hour
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