Red Meat Allergy Friendly Harissa-Orange Cannellini Beans with Fennel
Total time40 min
Prep time15 min
Cook time25 min
4.5(23)
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 1 medium fennel bulb, halved, cored, and thinly sliced (fronds reserved)
- 4 garlic cloves, thinly sliced
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- 2 tbsp harissa paste
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 tsp orange zest
- ¼ cup fresh orange juice (from about 1 orange)
- ½ cup low-sodium vegetable broth
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- reserved fennel fronds, roughly torn (optional)
Instructions
- 1
Heat the olive oil in a large 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
Add the garlic, cumin, and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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