White Beans with Fennel, Red Onion and Saffron
A sunny side dish that brings Mediterranean vibes to your table.
- Prep time: 15 minutes
- Cook time: 30 minutes
When saffron meets fennel and red onion, you get a simple yet surprisingly elegant little dish. These tender, fragrant, golden white beans pair beautifully with grilled fish, white meat, or stand on their own with a good slice of crusty bread.
Ingredients
-
cannellini beans
-
olive oil
-
flat-leaf parsley
minced -
onions
-
muscat table grapes
-
salt and pepper
-
fennel
-
vegetable broth
-
water
Recipe steps
Infuse the saffron
In a small heat-resistant bowl, pour 2 tablespoons of boiling water over the saffron threads. Let it steep for 5 minutes: the water will turn a beautiful golden color and release all its aromas.
Sauté the vegetables
In a large non-stick skillet, heat the olive oil over medium heat. Add the sliced fennel and red onion. Cook, stirring occasionally, for about 5 minutes, until tender and lightly golden.
Add the beans
Stir in the drained white beans (save some of their cooking liquid) along with the saffron infusion. Gently toss to coat the beans evenly. If the mixture seems too dry, add a splash of the bean cooking liquid or vegetable broth.
Season and serve
Season with salt and pepper to taste. Sprinkle generously with chopped flat-leaf parsley or reserved fennel fronds. Serve immediately while nice and hot.
Tips and variations
- No saffron on hand? Swap it for a pinch of turmeric: you won’t get quite the same flavor, but you’ll still have that gorgeous golden color.
- For a heartier version, toss in a few halved cherry tomatoes at the end of cooking.
- This dish is even better reheated the next day: the flavors will have had time to mingle.
Anti-waste tips
Don’t toss the fennel stalks and fronds!
Here’s what you can do with them:
- Use the fronds as an herb (they taste like dill)
- Add the stalks to homemade vegetable broth
- Stir-fry them with other veggies for a fragrant wok dish
