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Sides, Vegetarian

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. Read more

Total time: 15 minutes | Serves 4
  • 1 tablespoon olive oil
  • 1 small fennel bulb, diced large (about 3/4 cup)
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons rosemary, chopped
  • 1 (15-ounce) can Great Northern beans, rinsed and drained
  • Coarse salt
  • Freshly ground pepper

Step 1Heat 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.

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