allow for soaking time- overnight or 4 hours; allow 1 1/2 hours for cooking time.
1. Soak beans overnight in 1 qt water or boil in pot for 2 min then let stand, covered for 4 hours.
2. Halve fennel lengthwise, then thinly slice lengthwise, discarding core. Saute fennel with oil till edges brown, 7-10 min. Chill till ready to use.
3. Saute onion and carrot in the pan till starting to brown, about 8 min. Add beans and their liquid, cover and bring to boil.
4. Reduce heat and simmer till tender, 1 1/2-1 3/4 hours, stirring occasionally and adding a bit more water if beans look dry. Stir in salt, 2 tsp thyme, and the fennel slices; return to simmer and cook 10 more min.
5. Chop enough fennel fronds to make 1 tbs and stir into beans with remaining 1/2 tsp thyme.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 156 | ||
Calories from Fat: 123 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 44.3mg | 2 % | |
Potassium 343.1mg | 9 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 5.8g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 156
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