Creamy White Bean And Fennel Casserole Recipes

BRAISED FENNEL AND WHITE BEANS

Braised Fennel and White Beans image

Warm up a cold winter night with a pot these flavorful beans and vegetables.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 25m

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1 medium fennel bulb, trimmed, halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 3 cups)
1 medium red onion, halved lengthwise and cut lengthwise into 1/4-inch-thick slices (about 2 cups)
1 can (15 1/2 ounces) white beans, drained and rinsed
1 cup homemade or low-sodium store-bought chicken stock
2 teaspoons coarsely chopped fresh oregano, plus whole leaves for garnish
Coarse salt and freshly ground pepper
2 tablespoons red-wine vinegar
1 tablespoon unsalted butter, softened

Steps:

Heat oil in a large, heavy saute pan over medium-high heat. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.
Add beans, stock, chopped oregano, 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.

TUSCAN WHITE BEAN AND FENNEL STEW WITH ORANGE AND ROSEMARY

Tuscan White Bean and Fennel Stew With Orange and Rosemary image

This is from Vegan Planet. I made it last night and it was excellent. I would describe it as a very elegant stew. The subtle hint of orange gives it a refined taste.

Provided by theAmateurPastryChef

Categories Stew

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 large yellow sweet onion, chopped
2 garlic cloves, minced
1 large fennel bulb, trimmed and diced
1/2 cup dry white wine
1 1/2 cups vegetable broth
1 lb small red potato, unpeeled and quartered
1 (14 1/2 ounce) can diced tomatoes with juice, undrained
salt & fresh ground pepper (to taste)
2 small zucchini, cut into 1/4 inch thick rounds
1 (15 ounce) can cannellini or 1 (15 ounce) can other white beans
1 tablespoon orange zest
2 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary

Steps:

Heat olive oil in large sauce pan over medium-high heat.
Add onion and sauté until soft, about 5 minutes.
Add garlic and cook stirring for about 30 seconds.
Add the fennel and wine and bring to a boil. Reduce the heat and simmer, uncovered and stirring, until the wine is reduced by one half, about 5 minutes.
Add the stock, potatoes, tomatoes and salt and pepper to taste.
Bring to a boil then reduce heat and simmer until potatoes are softened, about 20 minutes.
Add the zucchini, beans and salt and pepper to taste.
Simmer until the ingredients are tender and desired consistency is achieved, about 15 minutes.
A few minutes before serving, stir in the orange zest and rosemary.

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