Green Beans and Fennel Ragout

4 to 6 servings
  • 3 garlic cloves, minced or pressed
  • 1 1/2 cups chopped onions
  • 3 tablespoons olive oil
  • 3 large potatoes, cut into 1/2inch cubes (about 3 1/2 cups)
  • 3 cups undrained chopped fresh or canned tomatoes (28ounce can)
  • 1 teaspoon dried thyme
  • 1 cup water
  • 1 pound green beans
  • 2 cups sliced fresh fennel bulb (1/4inchthick slices)
  • 2 pinches of saffron threads
  • 1 1/2 teaspoons freshly grated orange peel
  • Juice of 1/2 lemon
  • Salt and ground black pepper to taste
  • In a soup pot, saute the garlic and onions in the olive oil, stirring occasionally, until the onions are translucent. Add the potatoes and tomatoes. Stir in the thyme and water. Cover and bring to a boil, then reduce the heat to a simmer. Stem the green beans and cut them into 1inch pieces. Add the beans and sliced fennel bulb to the pot. Stir in the saffron, orange peel, and lemon juice. Simmer, covered, for 15 to 20 minutes, stirring occasionally, until the potatoes and green beans are tender. Add salt and pepper to taste.

  • Serve with crusty bread and chevre or brie

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