Bean stew with fennel and tomatoes
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Bean stew with fennel and tomatoes
  Tomatoes    Vegetarian    Beans    Stews  
Last updated 6/12/2012 1:02:15 AM. Recipe ID 25752. Report a problem with this recipe.
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      Title: Bean stew with fennel and tomatoes
 Categories: Main dish, Vegetarian
      Yield: 6 servings
 
      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  Olive oil
           -Pref. Greek extra virgin
      5 c  Peeled, seeded, tomatoes *
           -(*chopped), with juice
           -fresh or canned
      1 c  Chopped fresh parsley
      1    Lemon; juiced
           Salt
           Freshly ground black pepper
 
  Preparation Time: 25 minutes Soaking Time: several hours Cooking
  Time: 1 hour
  
  1. Soak beans in a large bowl of water to cover for several hours or
  overnight.  Drain.
  
  2. Place soaked beans into a pot with stock or broth and enough water
  to cover by 2 inches.  Add bay leaf and whole garlic cloves.  Heat to
  a boil, reduce heat to medium-low and simmer, covered, until beans
  are tender (about 45 minutes).  (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 tomato sauce is cooked.
  
  3. Meanwhile, cut stalks off fennel bulb.  Chop the feathery leaves
  and reserve.  Trim off root end of the bulbs; cut bulbs in half
  lengthwise and slice thinly.  There should be about 8 cups of fennel
  slices. Discard stalks or save for soup.  Heat 1/3 cup olive oil in a
  large heavy skillet; cook fennel over medium-low heat until wilted
  and translucent, about 10-12 minutes.  Do this in batches if
  necessary.
  
  4. Add tomato to fennel; cook 5 or 6 minutes.  Discard garlic and bay
  leaf from beans; drain beans.  Add beans to the skillet, tossing
  gently to combine all the ingredients.  Add parsley and chopped
  fennel leaves. Season with salt and pepper.  Remove from heat, add
  lemon juice and remaining olive oil to taste.  Serve warm or at room
  temperature.
  
  Yield: 6 to 8 Servings
  
  Adapted 




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Recipe ID 25752 (Apr 03, 2005)

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