Warm White Beans and Fennel
This vegetarian menu has proved extremely popular with my friends. All it needs is a loaf of crusty bread, a bottle of light red wine, butter cookies and some tart apples or fragrant pears.
Heat oil in nonstick skillet over medium heat. Add fennel, shallot, garlic and rosemary. Cook, stirring often, until shallot is softened, about 5 minutes. Transfer to bowl. Add beans. Taste and adjust seasonings. (Can be made 1 day ahead and refrigerated. To serve, let come to room temperature, then gently reheat until warm-not hot-in microwave or on stove top in nonstick skillet.) Arrange Arugula Salad on serving platter. Top with warm beans.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
