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Рецепт Bean Stew With Fennel And Tomatoes
by Global Cookbook

Bean Stew With Fennel And Tomatoes
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  Порций: 6

Ингредиенты

  • 1 lb dry cannellini beans, rinsed
  • 4 c. vegetable stock or possibly broth
  • 1 x bay leaf
  • 6 x garlic cloves, unpeeled, crushed sl
  • 2 lrg bulb fennel
  • 1/2 c. - extra virgin olive oil, -or possibly- up to:
  • 2/3 c. extra virgin olive oil, pref. greek extra vi
  • 5 c. peeled, seeded, tomatoes * with juice, fresh or possibly canned
  • 1 c. minced fresh parsley
  • 1 x lemon, juiced salt freshly grnd black pepper

Инструкции

  1. Preparation Time: 25 min Soaking Time: several hrs
  2. Cooking Time: 1 hour
  3. Soak beans in a large bowl of water to cover for several hrs or possibly overnight. Drain.
  4. Place soaked beans into a pot with stock or possibly broth and sufficient water to cover by 2 inches. Add in bay leaf and whole garlic cloves. Heat to a boil, reduce heat to medium-low and simmer, covered, till beans are tender (about 45 min). (The beans should be softer than al dente but not cooked to the point where they begin to disintegrate.) Do not drain beans till fennel and tomato sauce is cooked.
  5. 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 c. of fennel slices. Throw away stalks or possibly save for soup. Heat 1/3 c. extra virgin olive oil in a large heavy skillet; cook fennel over medium-low heat till wilted and translucent/soft, about 10-12 min. Do this in batches if necessary.
  6. Add in tomato to fennel; cook 5 or possibly 6 min. Throw away garlic and bay leaf from beans; drain beans. Add in beans to the skillet, tossing gently to combine all the ingredients. Add in parsley and minced fennel leaves. Season with salt and pepper. Remove from heat, add in lemon juice and remaining extra virgin olive oil to taste. Serve hot or possibly at room temperature.
  7. Yield: 6 to 8 Servings