Braised Beans and Sardines With Fennel
Ingredients
The Base
-
1
bulb
fennel
-
1
whole
lemon
-
¼
cup
extra-virgin olive oil
-
2
medium
shallots
-
6
cloves
garlic
-
small handful
mixed hardy herb sprigs (bay leaves, thyme, rosemary)
-
½
tsp
crushed red pepper flakes
-
¼
cup
dry white wine
-
6
cups
low-sodium chicken broth
The Beans and Fish
-
2
15-oz.
cans cannellini or cranberry beans
-
1
14.4-oz.
tin oil-packed sardines
-
1
cup
very coarsely chopped parsley
-
to taste
Kosher salt
-
to serve
toasted seeded bread
Instructions
- Slice the fennel bulb and lemon.
- Heat oil in a pot and sauté fennel, shallots, garlic, herbs, lemon, and red pepper flakes until softened.
- Remove lemon rounds, add wine, and reduce by half before adding broth and simmering.
- Add beans and simmer until warmed through.
- Prepare sardines by removing bones and squeezing lemon juice over them.
- Discard herbs from the braise, stir in parsley, and adjust seasoning.
- Serve the braise in bowls topped with lemon slices and sardines, alongside bread.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
35g
Total protein
20g
Sodium
500mg
Cholesterol
30mg
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