Braised Fennel with Cannellini and Bacon

Name: Braised Fennel with Cannellini and Bacon
Ingredients: 8 slices bacon, sliced cross wise into ½ pieces; 1 medium fennel bulb, trimmed, halved lengthwise and cut crosswise into ¼‑inch-thick slices (about 3 cups); 1 medium red onion, trimmed, halved lengthwise and cut crosswise into ¼‑inch-thick slices (about 2 cups); 1 can (15 ½ ounces) white beans; 1 chicken broth; 2 teaspoons coarsely chopped fresh oregano, plus whole leaves for garnish; ¼ teaspoon red pepper flakes; coarse salt; freshly ground pepper; 2 tablespoons red wine vinegar; 1 tablespoon unsalted butter, softened

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Cooking tools:

Saute pan
Slotted spoon
Paper towel
Plate
Chef's knife
Cutting board
Can opener
Measuring spoon
Stove

Ingredients

8 slices bacon, sliced cross wise into ½ pieces
1 medium fennel bulb, trimmed, halved lengthwise and cut crosswise into ¼‑inch-thick slices (about 3 cups)
1 medium red onion, trimmed, halved lengthwise and cut crosswise into ¼‑inch-thick slices (about 2 cups)
1 can (15 ½ ounces) white beans
1 chicken broth
2 teaspoons coarsely chopped fresh oregano, plus whole leaves for garnish
¼ teaspoon red pepper flakes
coarse salt
freshly ground pepper
2 tablespoons red wine vinegar
1 tablespoon unsalted butter, softened