Flageolets with Fennel, Herbs and Olives
Ingredients
- 12 oz. dried flageolets or cannellini beans,
sorted, soaked overnight and rinsed - 1-inch piece of fresh ginger, cut into thirds
- 1 Tbs. sugar
- 1 bay leaf
- 1-inch piece cinnamon stick
- 1 fresh thyme sprig plus 1 tsp. chopped thyme
- 2 Tbs. extra-virgin olive oil
- 1 1/2 cups diced fennel bulb, white part only
- 1/2 tsp. minced garlic
- 1/2 cup chicken stock
- 1/4 cup fresh lemon juice
- 1/2 cup green olives, pitted and chopped
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. chopped fresh rosemary
- Salt and freshly ground pepper, to taste
Directions
In an electric or stovetop pressure cooker, combine the beans, ginger, sugar, bay leaf, cinnamon stick and thyme sprig. Add water to cover by 1 inch. Cover the cooker and cook according to the manufacturer's instructions.
Meanwhile, in a large sauté pan over medium-high heat, warm the olive oil. Add the fennel and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the garlic, stock, lemon juice, olives, chopped thyme, parsley and rosemary; season with salt and pepper. Cook, stirring occasionally, for 3 to 4 minutes.
Drain the beans and remove the ginger, bay leaf, cinnamon stick and thyme sprig. Toss the beans with the fennel mixture. Taste and adjust the seasonings as needed.
Meanwhile, in a large sauté pan over medium-high heat, warm the olive oil. Add the fennel and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the garlic, stock, lemon juice, olives, chopped thyme, parsley and rosemary; season with salt and pepper. Cook, stirring occasionally, for 3 to 4 minutes.
Drain the beans and remove the ginger, bay leaf, cinnamon stick and thyme sprig. Toss the beans with the fennel mixture. Taste and adjust the seasonings as needed.
Serves 4 to 6.