- 2 1/2 cups dried flageolet, cannellini, or other white bean
- 3 dried Mediterranean bay leaves*
- About 1/3 cup extra-virgin olive oil
- 1 teaspoon red chile flakes
- 1 1/2 cups diced onion
- 1 1/2 cups diced fennel bulb (save leafy fennel fronds for garnish)
- 6 garlic cloves, chopped
- About 2 tsp. kosher salt
- 2 tablespoons chopped flat-leaf parsley
- 2 teaspoons pepper
- 2 teaspoons chopped fresh thyme
- calories 389
- caloriesfromfat 18 %
- protein 22 g
- fat 8.3 g
- satfat 1.2 g
- carbohydrate 60 g
- fiber 24 g
- sodium 335 mg
- cholesterol 0.0 mg
How to Make It
Put beans in a large heavy pot with enough water to cover by 1 1/2 in. Bring to a boil over high heat, covered; then turn off and let sit 2 hours. Or, soak beans overnight at room temperature without heating.
Add enough water to pot now and through step 4 to cover beans by 1 in. Add bay leaves and bring to a boil, then reduce heat and simmer, covered, 30 minutes.
Meanwhile, heat 1/3 cup oil in a large frying pan over medium-high heat. Add chile flakes, onion, fennel bulb, and garlic and cook, stirring often, until onion softens, 5 to 6 minutes.
Add 2 tsp. salt and onion mixture to beans and cook until beans are barely tender, 20 minutes to 1 1/4 hours, depending on the type and age of beans.
Drain beans, keeping them a little bit brothy. Stir in parsley, pepper, and thyme and season to taste with salt. Top with a drizzle of olive oil and fennel fronds.
*Mediterranean bay leaves, the traditional type used in cooking, have an oval shape and milder flavor than California bay leaves, which are long and pointed and have a pungent flavor.