Best Braised Fennel And White Beans Recipes

BRAISED FENNEL AND WHITE BEANS

Braised Fennel and White Beans image

Warm up a cold winter night with a pot these flavorful beans and vegetables.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 25m

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1 medium fennel bulb, trimmed, halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 3 cups)
1 medium red onion, halved lengthwise and cut lengthwise into 1/4-inch-thick slices (about 2 cups)
1 can (15 1/2 ounces) white beans, drained and rinsed
1 cup homemade or low-sodium store-bought chicken stock
2 teaspoons coarsely chopped fresh oregano, plus whole leaves for garnish
Coarse salt and freshly ground pepper
2 tablespoons red-wine vinegar
1 tablespoon unsalted butter, softened

Steps:

Heat oil in a large, heavy saute pan over medium-high heat. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.
Add beans, stock, chopped oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat. Garnish with oregano leaves.

BRAISED FENNEL AND WHITE BEANS

Braised Fennel and White Beans image

Make and share this Braised Fennel and White Beans recipe from Food.com.

Provided by yogiclarebear

Categories Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1 medium fennel bulb, trimmed, halved lengthwise, and cut crosswise into 1/4 inch thick slices (about 3 cups)
1 medium red onion, halved lengthwise, and cut crosswise into 1/4 inch thick slices (about 2 cups)
1 (15 1/2 ounce) can white beans, drained and rinsed
1 cup chicken stock
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons coarsely chopped fresh oregano
2 tablespoons red wine vinegar
1 tablespoon unsalted butter, softened

Steps:

Heat oil in a large heavy sauté pan over medium high heat. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.
Add beans, stock, oregano, 1 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat.
Garnish with additional oregano leaves to serve.

Nutrition Facts : Calories 268, Fat 10.9, SaturatedFat 3.1, Cholesterol 9.4, Sodium 704.6, Carbohydrate 33.9, Fiber 7.9, Sugar 2.2, Protein 10.6

GLUTEN-FREE BRAISED CHICKEN WITH FENNEL AND WHITE BEANS

Gluten-Free Braised Chicken with Fennel and White Beans image

Moist and flavorful braised chicken combines with fennel, tomatoes, cannellini beans and rosemary for a fabulous skillet cassoulet.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

3 tablespoons olive or vegetable oil
1 cut-up whole chicken (2 1/2 to 3 lb), skin removed
1/4 teaspoon coarse (kosher or sea) salt
1/8 teaspoon pepper
1 small onion, cut into thin wedges
2 large cloves garlic, finely chopped
1 fennel bulb, quartered, cored, thinly sliced
1 medium yellow bell pepper, cut into bite-size strips
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
1/2 cup dry white wine or Progresso™ chicken broth (from 32-oz carton)
1 tablespoon chopped fresh rosemary leaves
1 can (15 or 19 oz) Progresso™ cannellini beans, drained, rinsed
Chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

In deep 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken pieces to skillet; cook 5 to 6 minutes, turning occasionally, until chicken is light golden brown. Remove chicken from skillet.
Add onion, garlic, fennel and bell pepper to skillet. Cook 2 to 3 minutes, stirring constantly, until vegetables are crisp-tender. Add chicken, tomatoes, wine and rosemary; break up tomatoes. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes, turning chicken once, until chicken is tender.
Stir in beans. Cook uncovered about 5 minutes longer or until sauce is slightly thickened and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Serve in shallow bowls; sprinkle with parsley.

Nutrition Facts : Calories 510, Carbohydrate 39 g, Cholesterol 100 mg, Fat 1/2, Fiber 10 g, Protein 44 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 9 g, TransFat 0 g

BRAISED FENNEL AND WHITE BEANS

BRAISED FENNEL AND WHITE BEANS image

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1 medium fennel bulb trimmed, halved lengthwise and cut crosswise into 1/4 inch thick slices (about 3 cups)
1 medium red onion, halved lengthwise and cut lengthwise into 1/4 inch think clices 9about 2 cups)
1 can (15 a/2 ounces) white beans, drained and rinsed
1 cup homemade chicken stock
2 teaspoons coarsely chopped fresh oregano, plus whole leaves for garnish
coarse salt and freshly ground pepper
2 tablespoons red-wine vinegar
1 tablespoon unsalted butter, softened

Steps:

1`. Heat oil in a large, heavy saute pan over medium -high heat. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes 2. Add beans, stock, chopped oregano, 1 tsp. salt, 1/4 tsp. pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat. Garnish with oregano leaves

GLUTEN FREE BRAISED CHICKEN WITH FENNEL AND WHITE BEANS

Gluten Free Braised Chicken with Fennel and White Beans image

Moist and flavorful braised chicken combines with fennel, tomatoes, cannellini beans and rosemary for a fabulous skillet cassoulet.

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

3 tablespoons olive or vegetable oil
1 cut-up whole chicken (2 1/2 to 3 lb), skin removed
1/4 teaspoon coarse (kosher or sea) salt
1/8 teaspoon pepper
1 small onion, cut into thin wedges
2 large cloves garlic, finely chopped
1 fennel bulb, quartered, cored, thinly sliced
1 medium yellow bell pepper, cut into bite-size strips
1 can (28 oz) Muir Glen® organic whole peeled tomatoes, undrained
1/2 cup dry white wine or Progresso® chicken broth (from 32-oz carton)
1 tablespoon chopped fresh rosemary leaves
1 can (15 or 19 oz) Progresso® cannellini beans, drained, rinsed
Chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

In deep 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken pieces to skillet; cook 5 to 6 minutes, turning occasionally, until chicken is light golden brown. Remove chicken from skillet.
Add onion, garlic, fennel and bell pepper to skillet. Cook 2 to 3 minutes, stirring constantly, until vegetables are crisp-tender. Add chicken, tomatoes, wine and rosemary; break up tomatoes. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes, turning chicken once, until chicken is tender.
Stir in beans. Cook uncovered about 5 minutes longer or until sauce is slightly thickened and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Serve in shallow bowls; sprinkle with parsley.