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Braised Fennel and White Beans


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, 1/4-inch-thick slices (about 2 cups)
1 can white beans, drained and rinsed
1 cup vegetable to chicken stock
2 teaspoons fresh thyme
Coarse salt and freshly ground pepper
2 tablespoons red-wine vinegar
1 tablespoon unsalted butter, softened
Grated parmesan cheese (optional)


  1. Heat oil in a large, heavy sauté pan over medium-high heat.
  2. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 6 minutes.
  3. Add beans, stock, chopped thyme, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes.
  4. Stir in vinegar and butter; remove from heat.
  5. Top with grated parmesan cheese if desired.