Yellow Eye and Fennel Casserole
We appreciate fennel most when it's raw and thinly sliced or slowly braised and caramelized. It's an amazing vegetable and our own Rachel Padilla took a fine but somewhat stodgy recipe that Steve...
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Cooking tools:
- Oven
- Stove
- Saute pan
- Baking dish
- Saucepan
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Aluminum foil
Ingredients
- 2 large fennel bulbs, trimmed
- 6 tablespoons extra-virgin olive oil, divided use
- ½ of a medium yellow onion, chopped
- 4 garlic cloves, finely chopped
- 2 bay leaves
- Leaves from 4 to 6 stems fresh thyme
- ½ cup white wine
- 1 cup vegetable stock
- 3 to 4 cups cooked Rancho Gordo Yellow Eye beans or Snowcap, drained
- Zest of 1 lemon, plus a squeeze of lemon
- Salt
- pepper
- 2 tablespoons butter or olive oil
- ½ cup dried breadcrumbs
- ½ cup finely grated parmesan cheese
- ½ cup minced fresh basil, plus more for garnish
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