Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Beans
Soups/Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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
