Bean and Fennel Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g beans, reen, preferably runner beans
- 1 small fennel bulb (s)
- 0.5 ½ onion (s)
- 1 clove garlic
- 50 g bacon cubes
- 1 tablespoon tomato paste
- 1 dash vinegar
- 400 ml vegetable stock
- some salt and pepper
- some pepper (herb pepper)
- some nutmeg
- some butter
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Wash the beans and cut them into pieces or strips - depending on the type of bean. I prefer runner beans for this vegetable.
- If necessary, remove the outer leaves from the fennel bulb, cut in half, cut out the stalk and cut the fennel into fine strips. Finely dice the onion.
- Heat the olive oil in a saucepan and sweat the onion cubes in it. Then add the beans and a dash of vinegar immediately and continue to cook with the onions. Season with the specified spices (except salt), the squeezed garlic clove and the tomato paste, deglaze with the vegetable stock and cook the vegetables for approx. 20-25 minutes until soft.
- During this time, heat some butter in a non-stick pan. Add the fennel slices and fry over medium temperature. After a while add the bacon cubes and fry everything together so that the vegetables are cooked but still firm to the bite. This is usually faster than the beans are soft. Then simply set the fennel aside until the beans are ready. Finally mix the two vegetables together and only now finally season and season with salt.
- Boiled potatoes and pan-fried dishes go well with it.
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