Submitted by leigh heave on 2007-01-19 11:00:37
Side Dishes
Vegetarian
This goes really well with the pork loin recipe. This recipe makes people yell “I love these beans!” which is like the best thing you can hear at the dinner table.
The original recipe includes fennel, which I’m sure is delicious, but sadly is difficult to find around here. If you’ve got, prepare it and cook it with the onion.
1 tb. olive oil
1 large purple onion, julienned
2 cans cannelinni beans, drained and rinsed
1 cup stock, veg or chicken
1 tsp. fresh oregano, chopped
1 tsp. salt
1/4 tsp. freshly ground pepper
2 tb. red wine vinegar
1 tb. butter
Heat a saucepan over medium hear and add the oil. Cook the onions until very soft and turning brown, about 10 minutes.
Add beans, stock, oregano, salt and pepper. Cook until liquid reduces by half, about 5 minutes. Stir occasionally, but be careful not to break up the beans.
Add vinegar, cook for 1 minute. Turn off heat and stir in butter.
Serve with hot or room temp or cold. It doesn’t matter! They’re delicous!
Comments
Left by alannah — 2007-01-31 12:42:51
I can nearly always find fennel at ONF…and I love it. Do you add the fennel when you add the beans? This looks amazing.
Left by leigh heave — 2007-02-02 14:42:20
The recipe calls for it to be julienned and cooked with onion. I think it would add a really nice liquorishy (sp?) flavor to this. The vinegar is key though; there’s a really nice mix between the tang of the vinegar, the creaminess of the beans, and the salty sweet goodness of the onions. I really loved this recipe.
Left by JointMasterWizard — 2007-06-29 14:29:23
I forgot to get the oregano and these beans were still of the hinges. Can’t wait to make them again.
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