Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Flageolets with Fennel, Herbs and Olives

Share

Lobo
Moderator
Moderator

Posts : 20929
Thanked : 984
Join date : 2013-01-12

Flageolets with Fennel, Herbs and Olives

Post by Lobo on Sun 17 Jan 2016, 8:22 pm


Flageolets with Fennel, Herbs and Olives

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 4 to 6



  • Printer Friendly Version






  • 11

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


Wine Pairing

This pairs well with smooth, light-bodied red wines from our Wine Club.

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.
Williams-Sonoma Kitchen.

    Current date/time is Mon 27 Feb 2017, 12:04 pm