How To make Bean Stew with Fennel and Tomatoes
1 lb Dried cannellini beans
- 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
Salt Freshly ground black pepper Preparation Time: 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
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. 3. 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. 4. 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. Yield: 6 to 8 Servings Adapted from "Chicago Tribune Food Guide", 4 March 1993 by Diane Kochlias
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Today's recipe comes from the New York Times. It takes about half an hour to make and it makes 4-6 servings. I served it with a slice of the Italian bread I made a couple of days ago. You can toast bread or not to have with it.
I didn't add flaky salt in the end, but you can do that too, if you want.
Here's what you need:
1/2 c. roughly chopped Italian parsley
2 t. lemon zest (from one large lemon)
2 (10 oz.) containers cherry or grape tomatoes
1/4 c. olive oil, plus 2 T. and more for drizzling in the end if you want to. (I didn't do this.)
1 T. fresh thyme leaves
Kosher salt and black pepper (I skipped the salt because of the salty broth.)
1 med. yellow onion, thinly sliced
3 lg. garlic cloves, thinly sliced (I minced mine.)
1/2 t. red-pepper flakes (This really added a wonderful dimension, a little warmth, not too spicy.)
2 (15-oz. cans) white beans, such as butter beans or cannellini, rinsed
1 1/2 c. vegetarian chicken broth
Flaky salt, for serving (opt.)
Toasted bread, for serving