Cannellini Bean Side Dish With Fennel, Red Onion, and Saffron

Name: Cannellini Bean Side Dish With Fennel, Red Onion, and Saffron
Total time: 45 min
Yield: 6 servings
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

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your repertoire, Cannellini Bean Side Dish With Fennel, Red Onion, and Saffron might be a recipe you should try. This recipe makes 6 servings with 107 calories, 5g of protein, and 2g of fat each. For $1.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

107 kcal

Calories

5 g

Protein

2 g

Fat

19 g

Carbs

Ingredients

For 6 servings

Instructions

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.
4
Sprinkle with parsley or fennel fronds and serve immediately.