Yet another easy bean recipe! Before making this dish I had never tried fresh fennel (also called anise). It has a slight licorce/anise -like aroma, so I was kind of afraid it would have a strong off-putting taste. Boy was I wrong, it is wonderful - slightly onion like, slightly cabbage like, sweet once cooked, just a hint of anise. As we were eating this dish for lunch Alfred said (licking his plate - and no I'm not joking, he often licks his plate), you have to make this again!
In case you don't know what fennel looks like here's a picture:
You'll only need the fennel bulb for this dish. It's the white part, not the green leafy part. You can save the rest for something else.
It took about 20 minutes to cook this dish - but half of that time is just waiting while the dish simmers. We paired this with some sauteed swiss chard (I LOVE chard) for a filling vegetarian meal.
Fennel and White Beans:
1 Can White Beans (I used navy beans because that's what I had in my cupboard), drained and rinsed
1/2 a large fennel bulb thinly sliced
1 large onion halved and thinly sliced
1 teaspoon dried oregano
1/2 Cup Water (or broth)
Salt and Pepper to Taste
Olive oil for sauteeing
Heat a large saute pan over medium heat. Add enough olive oil to coat the pan, then add the fennel and onion. Cook, stirring occasionally until the fennel and onions are tender and golden brown (5-10 minutes). Add in the drained beans, oregano, water, salt and pepper. Let simmer uncovered for about 5-10 minutes until most of the liquid has evaporated. Enjoy!