Cozy Braised White Beans with Fennel, Thyme and Parmesan
Servings: 2 -3 as a main dish (4 as a side dish)
Warm and comforting, these braised white beans infused with fennel, fresh thyme and topped with Parmesan create a hearty dish perfect for any cozy meal.
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Ingredients
- 3 tbsp extra-virgin olive oil
- 2 (14-15 ounce) cans of butter beans or any white bean, drained and rinsed
- 1 small yellow onion, diced
- 1 medium head of fennel, cored and diced
- 3 garlic cloves, thinly sliced
- 1 tsp kosher salt plus more to taste
- ½ tsp dried oregano
- 1/8 tsp chili flakes
- 1/2 tsp fennel seeds, crushed
- 2 sprigs fresh thyme
- 4 cups vegetable or chicken broth
- optional: 1 parmesan cheese rind
- 1 tbsp lemon juice
- Freshly grated parmesan cheese
- Ground pepper
Instructions
- Add the olive oil to a dutch oven or heavy bottomed pot over medium heat. When the oil is warm turn to medium-low heat and add the diced onion and diced fennel. Cook for 8-10 minutes, stirring often until the onions and fennel are very tender and starting to turn golden in colour.
- Add the thinly sliced garlic and cook for 1 minute. Add the salt, dried oregano, chili flakes and sprigs of fresh thyme. Stir and cook for 1 minute, until fragrant.
- Pour in the vegetable broth (or chicken broth) and add the parmesan cheese rind (if using) and stir everything to combine. Bring to a simmer over medium-high heat and once simmering, turn to medium-low heat, keeping at a simmer. Cook for 20-25 minutes with the lid off, stirring occasionally, until the broth has reduced by about a third to a half.
- Remove from heat and remove the sprigs of fresh thyme and parmesan rind (if using). Off the heat, stir in the lemon juice. Serve topped topped with lots of freshly grated parmesan cheese and ground pepper.
Notes
- If you don't have fresh fennel, 1/4-1/2 tsp crushed fennel seeds will enhance the flavour of the beans.
- Cannellini Beans or butter beans are the top choice for making these braised beans.
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