Olive Oil Braised Great Northern Beans with Fennel, Rosemary & Thyme - Half Cup Habit

Name: Olive Oil Braised Great Northern Beans with Fennel, Rosemary & Thyme - Half Cup Habit
Ingredients: 1/3 cup + 3 tbsp olive oil (divided); 3 cloves garlic (minced); 1 medium fennel (bulb cut into thick slices *reserve 1/4 cup chopped fennel fronds); 1 small bunch fresh herbs (fresh thyme and rosemary; 2-3 sprigs each, tied in kitchen twine); 2 15 oz cans great northern beans (or about 3 cups of cooked beans (1 cup dried)); 1/3 cup chicken broth; 1 lemon (zest + juice); salt (sea; to taste); pepper (freshly ground)

pulses.org

Olive Oil Braised Great Northern Beans with Fennel, Rosemary & Thyme servings Ingredients - 1/3 cup + 3 tbsp olive oil, divided - 3 cloves garlic, minced - 1

View full recipe on pulses.org

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at pulses.org.

Share this recipe:

Cooking tools:

Microplane
Pepper mill
Butcher's twine
Saucepan
Skillet
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Wooden spoon
Can opener

Ingredients

1/3 cup + 3 tbsp olive oil (divided)
3 cloves garlic (minced)
1 medium fennel (bulb cut into thick slices *reserve 1/4 cup chopped fennel fronds)
1 small bunch fresh herbs (fresh thyme and rosemary; 2-3 sprigs each, tied in kitchen twine)
2 15 oz cans great northern beans (or about 3 cups of cooked beans (1 cup dried))
1/3 cup chicken broth
1 lemon (zest + juice)
salt (sea; to taste)
pepper (freshly ground)