Cannellini bean fennel side dish
A gluten-free, dairy-free, lacto-ovo vegetarian, and vegan recipe featuring cannellini beans, fennel, red onion, and saffron. This dish is a nutritious side dish option as it covers 4% of your daily requirements of vitamins and minerals. Best for serving during holidays or special occasions.
Ingredients
cannellini beans
3 cups
extra virgin olive oil
1 Tbsp
fennel
1 cup
flatleaf parsley
1 leaf
red onion
0.5 cup
saffron threads
0.25 tsps
black pepper
6 servings
vegetable broth
6 servings
water
2 Tbsps
Method
- Combine saffron and boiling water in small heat-proof bowl or measuring cup; set aside for 5 minutes.
- Heat oil in large nonstick skillet; add fennel and onion. Cook, stirring occasionally, until tender, about 5 minutes.
- Add beans and saffron mixture to skillet and stir to blend. Season to taste with salt and pepper. If mixture seems dry, add bean cooking liquid or vegetable broth to achieve desired consistency.
- Sprinkle with parsley or fennel fronds and serve immediately.
Nutrition:
Carbs
19 g
Fat
2 g
Protein
5 g
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