Italian Braised Fennel and Peppers with Cannellini Beans
Classic Italian flavors come together in this hearty vegan recipe. Sweet bell peppers, fennel, and creamy cannellini beans make a hearty, plant-based stew. Enjoy over Herb Cauliflower Mash or the Ultimate Mashed Potatoes for a satisfying, healthy dinner.
2bell peppersorange, red or yellow, sliced ¼-inch thick
1tablespoonfennel seedor anise seed
4clovesgarlicminced
2cupsvegetable stockor water
115-ounce can cannellini beans, drained and rinsed
Salt and pepperas needed
Instructions
To prepare the Fennel:
Use a vegetable peeler to peel the fennel. Pluck a few of the fennel fronds and save for garnishing later. Trim the green stalks. Discard or save for another use. Remove the core of the fennel. Thinly slice the fennel bulb, about ¼-inch thick.
To make the Italian Braised Fennel and Peppers with Cannellini Beans:
Preheat a wide pan over medium-high heat. Add the sliced fennel, bell peppers, and fennel seed. Sauté over for 8-10 minutes, until golden brown around the edges.
Add the garlic and vegetable stock (or water). Partially cover and bring to a boil. Reduce heat to a simmer. Simmer about 10 minutes, until the fennel is soft and the broth is flavorful. Add the drained beans. Cook another 3-5 minutes, until the beans are tender. Taste and adjust seasoning.
Serve over Herb Cauliflower Mash or the Ultimate Mashed Potatoes. Garnish with reserved fennel fronds.