Cannellini bean fennel side dish

Name: Cannellini bean fennel side dish
Total time: 45 min
Yield: 6 servings
Ingredients: 537 g cannellini beans; 1 Tbsp extra virgin olive oil; 87 g fennel; 1 leaf flatleaf parsley; 80 g red onion; 0.25 tsps saffron threads; 6 servings black pepper; 6 servings vegetable broth; 2 Tbsps water

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

537 g

extra virgin olive oil

1 Tbsp

fennel

87 g

flatleaf parsley

1 leaf

red onion

80 g

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:

106 kcal

Carbs

19 g

Fat

2 g

Protein

5 g

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