Braised Fennel, White Beans and Lemon

ROSE & IVY Journal Braised Fennel, White Beans & Lemon

If you are indifferent or maybe adverse to the licorice flavor of fennel, then this recipe is for you.  Braising fennel is something I first encountered in Sicily and have been hooked ever since.  This dish for Braised Fennel, White Beans and Lemon is a healthy dish that lets the oven do most of the work.  White beans simmer in a rich garlic and white wine broth, while slow-cooked fennel adds an irresistible mellow flavor.  

Braised Fennel, White Beans and Lemon

1 1/2 cups dried cannellini beans, soaked overnight*

3 cloves garlic, minced

1 small onion, minced

1/2 cup white wine

3 cups good quality chicken broth

1 fennel bulb, sliced thin

2 lemon slices

Fresh parsley, chopped

Salt & pepper to taste

Extra virgin olive oil for drizzling

Preheat oven to 350 degrees.  Drizzle olive oil in a Dutch oven.  Add garlic and cook over medium heat until soft, taking care not to burn.  Add beans, white wine, broth, salt and pepper; stir to combine.  Add chopped fennel and lemons.  Drizzle with olive oil.  Cook covered until beans are soft, about 50 minutes.  Sprinkle with chopped parsley, drizzle with olive oil and serve.  

Serves 4 to 5

Styling & Photography by Alison