Print

Olive Oil Braised Great Northern Beans with Fennel, Rosemary & Thyme

Course Appetizers / Snacks
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free
Nutrition 7g+ fiber, 7g+ protein
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

  • 1/3 cup + 3 tbsp olive oil divided
  • 3 cloves garlic minced
  • 1 medium fennel bulb cut into thick slices *reserve 1/4 cup chopped fennel fronds
  • 1 small bunch fresh herbs fresh thyme and rosemary; 2-3 sprigs each, tied in kitchen twine
  • 2 15 oz cans great northern beans or about 3 cups of cooked beans (1 cup dried)
  • 1/3 cup chicken broth
  • 1 lemon zest + juice
  • salt sea; to taste
  • pepper freshly ground

Instructions

  1. In a wide saucepan or skillet over medium heat, add 3 tablespoons of olive oil, garlic, and fennel. Sauté for about 5-7 minutes, then add lemon peel (zested or peeled) and sprigs of rosemary & thyme.
  2. Add the white beans and stir in 1/3 cup olive oil & chicken broth. Bring to a boil, then simmer and cover, stirring occasionally, for about 20 minutes (or until fennel is tender, but not soft). Season with sea salt, freshly ground pepper, and the juice of half a lemon. Top with fennel fronds and serve immediately.