Fennel and bean ragout

Fennel and bean ragout

Total: 12 hr 55 min. | Active: 30 min.
vegetarian
Nutritional value / person: 402 kcal
, Fat: 18 g
, Carbohydrate: 31 g
, Protein: 15 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soak the beans

200 g dried borlotti beans
1 litre water

Cook the beans

1 tbsp olive oil
2 garlic cloves, sliced
1 star anise
4 dl water

Vegetables

400 g fennel, thinly sliced
2 red onions, thinly sliced
1 tbsp olive oil
½ tsp salt
a little pepper

Ragout

1 dl white wine
200 g washed, prepared kale
1 cube vegetable bouillon
1 tsp dried oregano
salt and pepper to taste
1 orange, peeled, halved, cut into slices approx. 5 mm thick
100 g crème fraîche
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How it's done

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Soak the beans

Place the beans in a bowl, add the water, cover and soak for approx. 12 hrs. or overnight.

Cook the beans

Heat the oil in a pan. Add the garlic and star anise, sauté for approx. 1 min. Pour in the water, bring to the boil. Drain the beans, add to the pan, cover and simmer for approx. 30 mins. until soft.

Vegetables

Spread the fennel and onions on a baking tray lined with baking paper. Drizzle with oil, season, mix.

Roast

Approx. 25 mins. in the upper half of an oven preheated to 220 °C. Remove, allow to cool slightly.

Ragout

Add the wine to the beans, return to the boil. Add the kale, stock cube and oregano, reduce the heat, simmer for approx. 5 mins., season. Serve the beans with the fennel and onions. Top with the oranges and crème fraîche.

Good to know
Serve with: Toasted bread

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