Stewed Fennel with White Beans and Oregano

4 servings

30 minutes

Braised fennel with white beans and oregano is a fragrant dish rooted in Armenian cuisine. Fennel, known for its sweet anise flavor, becomes soft and tender when braised. Combined with white beans that add a creamy texture and fresh oregano for zest, this recipe delights with rich, harmonious notes. Red onion adds a hint of sweetness while red wine vinegar provides a subtle tang, making the flavor bright and balanced. It can be served as a standalone vegetarian dish or as a side to meat or fish. This warm, cozy treat is perfect for family dinners or leisurely meals with loved ones.

Energy value per serving

• Calories: 265
• Proteins: 9.2g
• Fats: 14.7g
• Carbohydrates: 23.6g

Ingredients

• Extra virgin olive oil: 2 tbsp
• Fennel: 1 pc
• Red onion: 1 head
• Canned white beans: 450 g
• Chicken broth: 1 glass
• Freshly chopped oregano leaves: 2 tsp
• Coarse salt: to taste
• Freshly ground black pepper: to taste
• Red wine vinegar: 2 tbsp
• Butter: 1 tbsp

Cooking steps

1. Heat olive oil in a deep skillet over medium heat. Add thinly sliced fennel and onion cut into thin half-rings. Sauté, stirring, until soft and golden, about 10 minutes.

   Required ingredients:

   • Extra virgin olive oil: 2 tablespoons
   • Fennel: 1 piece
   • Red onion: 1 head

2. Add the beans, broth, oregano, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Cook, stirring, for 3-4 minutes until half of the liquid evaporates.

   Required ingredients:

   • Canned white beans: 450 g
   • Chicken broth: 1 glass
   • Freshly chopped oregano leaves: 2 teaspoons
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste

3. Mix vinegar and butter and remove from heat. You can sprinkle oregano leaves on top.

   Required ingredients:

   • Red wine vinegar: 2 tablespoons
   • Butter: 1 tablespoon
   • Freshly chopped oregano leaves: 2 teaspoons