Eosinophilic Esophagitis Friendly Balsamic-Rosemary Cannellini Beans with Fennel
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 1 medium fennel bulb, cored and thinly sliced, fronds reserved
- 4 garlic cloves, thinly sliced
- ¼ tsp red pepper flakes
- 2 sprigs fresh rosemary
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- ½ cup low-sodium vegetable broth
- 2 tbsp balsamic vinegar
- 1 tsp honey
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 1 tbsp fresh fennel fronds, roughly chopped (optional)
- 1–2 tsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat 3 tbsp olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the sliced fennel and cook, stirring occasionally, until softened and lightly golden at the edges, about 8–10 minutes.
- 2
Push the fennel to the edges of the pan and add the garlic, red pepper flakes, and rosemary sprigs to the center. Cook, stirring the garlic frequently, until fragrant and just beginning to turn golden, about 1–2 minutes — watch closely, as the garlic can brown quickly.
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