Flageolet Beans with Fresh Fennel
Photo: Iain Bagwell; Styling: Jesse Silver
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Soak: 2 Hours
Amount per serving
- Calories: 389
- Calories from fat: 18%
- Protein: 22g
- Fat: 8.3g
- Saturated fat: 1.2g
- Carbohydrate: 60g
- Fiber: 24g
- Sodium: 335mg
- Cholesterol: 0.0mg
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
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