Bean Stew with Fennel and Tomatoes
1 lb Dried cannellini beans - rinsed 4 c Vegetable stock or broth 1 Bay leaf 6 Garlic cloves - unpeeled, crushed slightly 2 lg Bulbs fennel 1/2 c -Olive oil, -OR- up to: 2/3 c Oliv...
Ingredients
- 1lbdried cannellini beans
- 1bay leaf
- 6garlic cloves
- 1/2c -olive oil, -or- up to:
- 2/3c olive oil
- 1lemon; juiced
Directions
- 1
1 lb Dried cannellini beans - rinsed 4 c Vegetable stock or broth 1 Bay leaf 6 Garlic cloves - unpeeled, crushed slightly 2 lg Bulbs fennel
- 2
Greek extra virgin 5 c Peeled, seeded, tomatoes * -(*chopped), with juice -fresh or canned 1 c Chopped fresh parsley 1 Lemon
- 3
juiced Salt Freshly ground black pepper Preparation Time: 25 minutes Soaking Time: several hours Cooking Time: 1 hour 1
- 4
Soak beans in a large bowl of water to cover for several hours or overnight
- 5
Place soaked beans into a pot with stock or broth and enough water to cover by 2 inches
- 6
Add bay leaf and whole garlic cloves
- 7
Heat to a boil, reduce heat to medium-low and simmer, covered, until beans are tender (about 45 minutes)
- 8
The beans should be softer than al dente but not cooked to the point where they begin to disintegrate.) Don't drain beans until fennel and t