Low Sodium Cilantro-Lime Cannellini Beans with Fennel

Total time30 min

Prep time10 min

Cook time20 min

Low Sodium Cilantro-Lime Cannellini Beans with Fennel

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Ingredients

4 servings

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 medium fennel bulb, cored and thinly sliced (fronds reserved)
4 garlic cloves, thinly sliced
1 tsp ground turmeric
1 tsp ground cumin
¼ tsp red pepper flakes
2 cans (15 oz each) cannellini beans, drained and rinsed
Chef's tip
Choose canned cannellini beans; drain and rinse if the recipe calls for it.
½ cup low-sodium vegetable broth
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp fresh lime juice (from about 1 lime)
½ cup fresh cilantro leaves, roughly chopped
1 tsp lime zest

For serving

fennel fronds, for garnish (optional)
lime wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
2
Add the sliced fennel and cook, stirring occasionally, until softened and lightly golden at the edges, about 7–9 minutes.

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