Bean Stew with Fennel and Tomatoes

[Guest guest]

Bean Stew with Fennel and Tomatoes

 

1 lb. dried cannellini beans, rinsed

4 cups vegetable stock or broth

1 bay leaf

6 garlic cloves, unpeeled, crushed slightly

2 large bulbs fennel

1/2 cup olive oil, extra virgin

5 cups peeled, seeded, tomatoes, chopped, with juice, fresh or canned

1 cup chopped fresh parsley

1 lemon, juiced

salt

freshly ground black pepper

 

 

Soak beans in a large bowl of water to cover for several hours or

overnight. Drain.

Place soaked beans into a pot with stock or broth and enough water to

cover by 2 inches. Add bay leaf and whole garlic cloves. Heat to a

boil,

reduce heat to medium-low and simmer, covered, until beans are tender

(about 45 minutes).(The beans should be softer than al dente but not

cooked to the point where they begin to disintegrate.) Don't drain

beans

until fennel and tomato sauce is cooked.

Meanwhile, cut stalks off fennel bulb. Chop the feathery leaves and

reserve. Trim off root end of the bulbs; cut bulbs in half lengthwise

and

slice thinly. There should be about 8 cups of fennel slices. Discard

stalks or save for soup. Heat 1/3 cup olive oil in a large heavy

skillet;

cook fennel over medium-low heat until wilted and translucent, about

10-12

minutes. Do this in batches if necessary.

Add tomato to fennel; cook 5 or 6 minutes. Discard garlic and bay

leaf

from beans; drain beans. Add beans to the skillet, tossing gently to

combine all the ingredients. Add parsley and chopped fennel leaves.

Season

with salt and pepper. Remove from heat, add lemon juice and remaining

olive oil to taste. Serve warm or at room temperature.

Yields 6 to 8 servings.