Fennel Braised Butter Beans

Fennel Braised Butter Beans

from liveeatlearn.com
Main Dishes
30 min
406 kcal / serving

I have a soft spot for recipes that feel fancy without taking much time, and these braised butter beans check every box. They taste like something you would order at a little neighborhood restaurant, the kind you remember long after the meal. During testing, we kept dipping bread straight into the pan and saying the same thing: these beans are pure comfort.

Ingredients

  • 2 tbspolive oil (30 ml)
  • 1 smallbulb fennel (cored and sliced)
  • 1 mediumyellow onion (diced)
  • 4 clovesgarlic (minced)
  • ½ cupsun-dried tomatoes (packed in oil, roughly chopped)
  • ¼ tspeach salt, pepper, crushed red pepper flakes
  • 215-oz cans butter beans (drained)
  • 2 cupsvegetable broth (473 ml)
  • ¼ cupapple cider vinegar (60 ml)
  • ½ cupcream cheese (115 g)
  • ½ cupgrated parmesan (60 g)

Directions

  1. 1

    Flavor Base: In a large skillet, heat 2 Tbsp olive oil. Add 1 small bulb fennel (sliced), 1 medium yellow onion (diced), and 4 cloves garlic (minced). Cook until onion is soft, about 5 to 7 minutes.Stir in ½ cup sun-dried tomatoes (chopped) and ¼ tsp each salt, pepper, crushed red pepper flakes and cook for another minute.

  2. 2

    Simmer: Stir in 2 15-oz cans butter beans, 2 cups vegetable broth, and ¼ cup apple cider vinegar. Cover and simmer for 15 minutes.

  3. 3

    Finish: Remove from heat, then stir in ½ cup cream cheese until melted, finishing with ½ cup grated parmesan before serving with crusty bread.