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


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

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


Neno

I can be reached by phone or text 8am-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

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Flageolets with Fennel, Herbs and Olives

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Flageolets with Fennel, Herbs and Olives Empty Flageolets with Fennel, Herbs and Olives

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

    Flageolets with Fennel, Herbs and Olives Img61l
    Flageolets with Fennel, Herbs and Olives
    Flageolets with Fennel, Herbs and Olives Translucent
    Be the first to Write a Review
    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Servings: 4 to 6






    • 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

    Flageolets with Fennel, Herbs and Olives Wine-pairing-icon-red

    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 Fri 26 Apr 2024, 7:20 pm