Cannellini Bean Side Dish With Fennel, Red Onion, and Saffron
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 $1.08 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of cannellini beans, extra virgin olive oil, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 9 people found this recipe to be tasty and satisfying.
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.
Recipe from foodista.com
Comments
Ingredients delivered in ~45 min
via Instacart from 1,400+ stores
Ingredients (9)
- •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