Braised Fennel and Butter Bean Stew

with Butter Bean Stew

Braising is a great way to build the flavours of the fennel in this hearty, rich butter bean stew.

Nutrition Per Portion

  • 573 Calories |
  • 72.3g Carbohydrates |
  • 28.4g Fat |
  • 12.5g Fibre |
  • 13.8g Protein |
  • 31.7g Sugar
  • 0.0 min

    Peel and finely chop the sweet potato into 1/2cm cubes.

  • 2.5 min

    Peel and finely chop the garlic.

  • 3.5 min

    Bring a saucepan of water to the boil. Add the stock cube and stir to dissolve.

  • 5.0 min

    Trim the stalks from the fennel and reserve the green fronds as a garnish.

  • 5.5 min

    Chop the fennel into large wedges.

  • 6.0 min

    Halve and cut the zucchini into wedges.

  • 7.0 min

    Peel and finely slice the onion.

  • 8.0 min

    Heat the olive oil in a wide pan over medium-high heat.

  • 9.0 min

    When hot, add the onion and garlic and saute for a few minutes until translucent.

  • 11.0 min

    Sprinkle over the saffron, half of the fresh and all of the dried thyme and season with salt and pepper. Toss to coat evenly.

  • 12.0 min

    Add the fennel, sweet potato and zucchini wedges and cook until golden, stirring occassionally.

  • 14.0 min

    Add the balsamic vinegar and honey and continue to turn to coat the vegetables and caramelise.

  • 15.5 min

    When the vegetables are well coloured and caramelised, stir in the tomato paste.

  • 16.0 min

    Using the correct amount of stock, gradually pour in the stock and stir through.

  • 17.0 min

    Cover the pan and reduce the heat to allow to simmer until the vegetables are tender (10-15 minutes). Add more water as needed.

  • 27.0 min

    When the sweet potato is cooked through, add the butter beans to the stew.

  • 29.0 min

    Remove the vegetable stew from the heat, then distribute evenly among the serving plates.

  • 30.0 min

    Garnish the dish with the reserved fennel fronds and the remaining fresh thyme.

  • Ingredients

    Fresh Thyme

    Sweet Potato, chopped

    Butter Beans

    Honey

    Balsamic Vinegar

    Vegetable Stock

    Tomato Paste

    Garlic, finely chopped

    Dried Thyme

    Saffron

    Brown Onion, thinly sliced

    Zucchini, sliced

    Olive Oil

    Fennel, sliced

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