Cannellini Bean Side Dish With Fennel, Red Onion, and Saffron

Ingredients:

• 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

Course: side dish

Read More