Indian Fusion Cuisine in Portland and Tucson
This simple comfort food meal comes together within a half an hour. Cooking down the fennel adds a lovely depth of flavor with few ingredients. I suggest serving the dish with cooked jasamine rice, as it’s plumper and more fragrant. I like to drizzle the rice with a touch of fruity olive oil or a small sliver of good butter- it just helps bring the dish together.
2 tablespoons olive oil
1 pound fennel bulbs – thinly sliced
1 large yellow onion
2 teaspoons crushed red pepper
1 ½ teaspoons thyme
4 cloves garlic, very finely minced
2 cups cooked and drained white beans
¾ cup of water
1 ½ teaspoon of salt
1) In a Large high-sided skillet on medium heat add olive oil and add the sliced fennel. After about 6 minutes or so add the onion, crushed red pepper, and thyme. Continue to cook on medium to medium high heat, stirring to make sure nothing sticks to the bottom of the pan. You will be lightly caramelizing the fennel, so it may take up to 15 more minutes. When the fennel and onion are lightly brown and softened.
2) Add garlic clove and sauté for another minute or two.
3) Add the cooked white beans and salt along with ¾ cup of water and simmer for 5 minutes, stirring frequently. Garnish with parsley and serve with white jasmine rice.