*  Exported from  MasterCook  *

                   BEAN STEW WITH FENNEL AND TOMATOES

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

 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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