for 4 people

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

How it's done

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.

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