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Braised Fennel with Cannellini and Bacon

braised fennel and cannellini
By jgreghenry Published January 5, 2010

Description

Serve this as a side dish or over toast, either way it's flavorful and satisfying.

Prep time: 30 minutes
Yield:1 ()

Ingredients:

  • 8 sli bacon, sliced cross wise into 1/2 pieces
  • 1 medium fennel bulb, trimmed, halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 3 cups)
  • 1 medium red onion, trimmed, halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 2 cups)
  • 1 cn (15 1/2 ounces) white beans
  • 1 chicken broth
  • 2 t coarsely chopped fresh oregano, plus whole leaves for garnish
  • 0.25 t red pepper flakes
  • 0 coarse salt and freshly ground pepper
  • 2 T red wine vinegar
  • 1 T unsalted butter, softened

Summary

Yield
Servings
Prep time30 minutes
RecipeSide Dish
Ingredientswhite beans red wine vinegar red pepper flakes red onion oregano fennel bulb chicken broth butter bacon

Directions

Heat a large large, heavy sauté pan over medium-high heat. Add the bacon pieces and cook until almost crisp. Using a slotted spoon transfer the bacon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon fat. Add fennel and onion to the same pan; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.

Add beans, stock, chopped oregano, red pepper flakes, 1-teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat. Garnish with oregano leaves. Serve as a side dish or over toast as a rustic meal.

Notes:

serves 4