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.
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.
- 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.
- Canned white beans: 450 g
- Chicken broth: 1 glass
- Fresh 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.
- Red wine vinegar: 2 tablespoons
- Butter: 1 tablespoon
- Fresh chopped oregano leaves: 2 teaspoons
