fagioli col finocchio 
white beans with fennel

serves 4

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1 -2 cups cooked white beans (like coco nano or cannellini)

sage

1 onion

1 fennel bulb

extra virgin olive oil

 

Soak the beans overnight, drain and boil in fresh water with sage or bay until tender. Prepare the fennel bulb by removing the tough outer leaves, cut into quarters and remove the core, then chop into pieces roughly the same size as the beans. If the fennel still has some of its fluffy fronds chop them into the mix as well. Chop an onion into similar sized pieces. 

Sauté the onion and fennel in olive oil with a few leaves of sage and salt to taste. When the onion is translucent add the beans with a bit of their liquid, smash some of the beans so it thickens. Taste for salt. and let it cook over low heat until it loses it’s liquid. Serve dressed with a generous swirl of olive oil and black pepper, either as a side dish or as a crostini topping spooned onto toasted bread that’s been drizzled with olive oil.