Gastronomixs

Braised beans with fennel and orange

This oven-baked preparation is ideal for making larger quantities for a buffet, for example. The orange and fennel make the dish light and fragrant. 

Braised beans with fennel and orange

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Ingredients

500

g

white beans (haricot beans), cooked al dente

100

ml

olive oil

150

ml

white wine

150

ml

chicken stock

4

cloves

garlic, chopped

2

 

fennel bulbs

1

tsp

fennel seeds

1

 

orange, juice and zest

As needed:

 

salt and pepper

Preparation method

  • Preheat the oven to 180°C.
  • Put the beans in an ovenproof dish, and pour in the olive oil, white wine, and chicken stock.
  • Cut the fennel fronds off the fennel bulbs and keep to one side.
  • Cut the fennel bulbs into quarters and remove the core. Put the fennel and the fennel seeds in the bowl and mix with the liquid.
  • Cover the bowl with aluminium foil and place in the oven for 30 minutes.
  • Remove the aluminium foil and put the dish back in the oven for another 20 minutes.
  • Stir the orange juice and zest into the braised beans and season with salt and pepper.

Serving suggestions

  • As a vegetable accompaniment for a buffet.
  • As a vegetable accompaniment in a composition with cod, Pecorino, and glasswort.
  • As a vegetable accompaniment in a composition with roast veal, rocket, and Parmesan. 

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