Showing posts with label white kidney beans. Show all posts
Showing posts with label white kidney beans. Show all posts

Thursday, February 7, 2008

Legume Love - Cannellini, Fennel & Olives

Delicate cannellini, tumbled with fennel chunks and olive grommets.

Finally. As I continue to sort through an avalanche of astonishing recipes from fine cooks around the globe, it was time I put some beans where my own mouth is with a softly flavored dish, easy to prepare and equally glorious when chilled. Thank you to all who have already shared their kitchen creations for My Legume Love Affair. To those who are considering joining in, the blurry deadline is February 9, with the round-up to be posted the week of February 10. Do stop back. I promise that there will be scores of dazzling savory dishes and sweet treats to suit everyone's fancy. We are a collection of food aficionados who definitely know Jack about our beans.

Canned, the mother of invention.

Fennel, sometimes confusingly known as sweet anise.

Cannellini Beans with Fennel and Green Olives - Slightly adapted from the Williams-Sonoma recipe

(When my chasing after dried cannellini proved unsuccessful, I purchased canned beans, available from a variety of brands.)


2 15.5-ounce cans cannellini beans, repeatedly rinsed and drained until the packing liquid is clear

2-inch piece fresh ginger, peeled and thickly sliced

1 tablespoon brown sugar

2 bay leaves

1 cinnamon stick

2 teaspoons rubbed or ground thyme

2 tablespoons olive oil

2 cups fennel, cubed (white bulb only)

1 large clove garlic, minced

1 cup vegetable stock

Juice of 1 lemon

1/2 cup green olives, pitted and sliced

3 tablespoons fresh flat-leaf parsley, chopped

2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary

Salt and pepper to taste


Prepare the broth. In a medium saucepan, bring the vegetable stock, ginger, brown sugar, bay leaves, cinnamon stick and thyme to a boil. Reduce heat and simmer for 20 minutes or until the stock reduces by almost half.

Meantime, in a large skillet, gently heat the olive oil, then sauté the cubed fennel until browned on all sides. Add the garlic and allow it to heat just until fragrant. If using dried rosemary, add it with the garlic. Remove from heat. Strain the spice solids from the stock, then pour the stock into the skillet with the fennel and garlic. If using fresh rosemary, add it now and bring mixture to a simmer. Add the green olives and lemon juice, then carefully add the cannellini beans, folding them in the stock until well mixed. Simmer gently until just heated through. Do not allow it to dry out and stick to the skillet. Remove from heat, top with the parsley, then salt and pepper to taste. Serves 4.

All the pretty pebbles lapping in the luxury
of a gently spiced and herbal broth.

Been There, Done That ~

Chickpeas, Rapini and Brown Rice

Other People's Eats
An Inauthentic Dal
Bean Soup