White Beans with Fennel and Tomatoes is a hearty Italian side dish made with caramelized fennel, onions, garlic, and grape tomatoes. This quick cooking side dish is done within 30 minutes and compliments Italian Sausage.
In a large pot add olive oil and bring the pot to high heat. Add the thinly sliced fennel and begin sauteing. Add 1 cup of chicken broth and reduce the heat down to medium-high heat. Place the lid on top of the pot and let cook for 10 minutes *check occasionally and stir to make sure fennel is not burning and/or sticking to the bottom of the pot.
After the 10 minutes add chopped garlic and onions to the pot, stir well. Add the remaining 1 cup of chicken broth, stir, reduce heat to medium, and place lid back on the pot. Cook for an additional 5 minutes or until onions are translucent.
Add the 2 cans of white beans, mix well, and then add the grape tomatoes. Place the lid back on the beans and simmer on low for 5 minutes.
Stir in chopped basil, parsley, and season with cracked black pepper. Mix well, and serve.
I like to use a mandolin slicer to get thin slices of fennel. I find that these cook quicker and caramelize better.
Do not add salt to this dish. The salt is taken care of thanks to the chicken broth added.
To avoid over cooking beans and turning them to mush add them during the last few minutes of cooking.