*  Exported from  MasterCook  *
 
                     BEAN STEW WITH FENNEL AND TOMATOES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Beans
                 Soups/Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Dried cannellini beans
                         - rinsed
    4       c            Vegetable stock or broth
    1                    Bay leaf
    6                    Garlic cloves
                         - unpeeled, crushed slightly
    2       lg           Bulbs fennel
      1/2   c            -Olive oil, -OR- up to:
      2/3   c            Olive oil
                         -Pref. Greek extra virgin
    5       c            Peeled, seeded, tomatoes *
                         -(*chopped), with juice
                         -fresh or canned
    1       c            Chopped fresh parsley
    1                    Lemon -- juiced
                         Salt
                         Freshly ground black pepper
 
   Preparation Time: 25 minutes Soaking Time: several
   hours Cooking Time: 1 hour
   
   1. Soak beans in a large bowl of water to cover for
   several hours or overnight.  Drain.
   
   2. Place soaked beans into a pot with stock or broth
   and enough water to cover by 2 inches.  Add bay leaf
   and whole garlic cloves.  Heat to a boil, reduce heat
   to medium-low and simmer, covered, until beans are
   tender (about 45 minutes).  (The beans should be
   softer than al dente but not cooked to the point where
   they begin to disintegrate.)  Don't drain beans until
   fennel and tomato sauce is cooked.
   
   3. Meanwhile, cut stalks off fennel bulb.  Chop the
   feathery leaves and reserve.  Trim off root end of the
   bulbs; cut bulbs in half lengthwise and slice thinly.
   There should be about 8 cups of fennel slices. Discard
   stalks or save for soup.  Heat 1/3 cup olive oil in a
   large heavy skillet; cook fennel over medium-low heat
   until wilted and translucent, about 10-12 minutes.  Do
   this in batches if necessary.
   
   4. Add tomato to fennel; cook 5 or 6 minutes.  Discard
   garlic and bay leaf from beans; drain beans.  Add
   beans to the skillet, tossing gently to combine all
   the ingredients.  Add parsley and chopped fennel
   leaves. Season with salt and pepper.  Remove from
   heat, add lemon juice and remaining olive oil to
   taste.  Serve warm or at room temperature.
   
   Yield: 6 to 8 Servings
   
   Adapted from “Chicago Tribune Food Guide”, 4 March
   1993 by Diane Kochlias
  
 
 
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