BEST WHITE BEANS WITH SAGE, GARLIC AND FENNEL RECIPE – HOW TO …
Provided by: 177MILKSTREET.COM
Total time: 45 minutes
Cook time: 45 minutes
Yield: 4 Servings
|6 tablespoons extra-virgin olive oil, divided|
|1 large fennel bulb, trimmed and finely chopped|
|1 medium yellow onion, finely chopped|
|4 large garlic cloves, finely chopped|
|3 tablespoons finely chopped fresh sage, plus 20 whole leaves|
|1/4 teaspoon red pepper flakes|
|Kosher salt and ground black pepper|
|1 14½-ounce can diced tomatoes|
|2 15½-ounce cans white beans (see note), 1 can rinsed and drained|
|Shaved or grated Parmesan cheese, to serve|
- In a large Dutch oven over medium, heat 3 tablespoons of the oil until shimmering. Add the fennel, onion, garlic, chopped sage, red pepper flakes and 1 teaspoon salt. Cover and cook, stirring occasionally, until the vegetables have softened, about 15 minutes.
- Stir in the tomatoes and the beans. Cook, uncovered, stirring occasionally and adjusting the heat as needed to maintain a gentle simmer, for 10 minutes. Taste and season with salt and pepper.
- Meanwhile, line a plate with paper towels. In a 12-inch skillet over medium-high, heat the remaining 3 tablespoons oil until shimmering.
Add the sage leaves and cook, flipping the leaves once, until the edges begin to curl, about 1 minute. Transfer to the prepared plate; reserve the oil.
- Transfer the beans to a serving bowl, then drizzle with the sage oil. Coarsely crumble the sage leaves over the beans. Top with Parmesan.