Cannellini Bean Side Dish With Fennel, Red Onion, and Saffron
Cannellini Bean Side Dish With Fennel, Red Onion, and Saffron could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One portion of this dish contains about 5g of protein, 2g of fat, and a total of 107 calories. For $1.08 per serving, you get a side dish that serves 6. 9 people were glad they tried this recipe. A mixture of cannellini beans, salt and pepper, saffron threads, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a not so excellent spoonacular score of 19%. Creamy Cannellini Bean Side Dish, Cannellini Bean, Red Onion, and Arugula Salad, and Cannellini Bean, Parsley, Tomato, Red Onion Salad are very similar to this recipe.
Servings: 6
Ingredients:
3 cups cooked cannellini beans, with the liquid that clings to them
1 tablespoon extra virgin olive oil
1 cup chopped fennel, fronds reserved
Minced flat-leaf parsley
1/2 cup chopped red onion
1/4 teaspoon saffron threads
Salt and freshly ground black pepper
vegetable broth, as needed
2 tablespoons boiling water
Equipment:
measuring cup
bowl
frying pan
Cooking instruction summary:
- Combine saffron and boiling water in small heat-proof bowl or measuring cup; set aside for 5 minutes.
- Heat oil in large nonstick skillet; add fennel and onion. Cook, stirring occasionally, until tender, about 5 minutes.
- Add beans and saffron mixture to skillet and stir to blend. Season to taste with salt and pepper. If mixture seems dry, add bean cooking liquid or vegetable broth to achieve desired consistency. Sprinkle with parsley or fennel fronds and serve immediately.
Step by step:
1. Combine saffron and boiling water in small heat-proof bowl or measuring cup; set aside for 5 minutes.
2. Heat oil in large nonstick skillet; add fennel and onion. Cook, stirring occasionally, until tender, about 5 minutes.
3. Add beans and saffron mixture to skillet and stir to blend. Season to taste with salt and pepper. If mixture seems dry, add bean cooking liquid or vegetable broth to achieve desired consistency. Sprinkle with parsley or fennel fronds and serve immediately.
Nutrition Information:
covered percent of daily need
