White Bean Stew with Braised Fennel and Bockwurst
by @coxys_kitchen
Spring may not seem far way but the weather is still chilly, which means stews and soups are the order of the day. This White Bean Stew with Braised Fennel and Bockwurst recipe is prefect for colder months, and is packed with nutritious goodness too – after all, it is January!
This easy to follow recipe with only 15 minutes of prep, allows for your White Bean Stew with Braised Fennel and Bockwurst, to be on the table in under and hour. It’s a happy alternative to humble sausage and beans.
Serves 4
Prep time: 15 minutes
Cooking time: 40 – 45 minutes
INGREDIENTS:
- 1 Tbsp olive oil
- 1 large clove of garlic, peeled and finely chopped
- 1 knob of butter
- 1 medium fennel bulb, quartered with fennel fronds removed and set aside
- 850ml hot chicken or veg stock
- 1 tsp cayenne pepper
- 1 can cannellini beans, drained
- 2 x large tomatoes, roughly chopped
- 3 cooked bockwurst (approx. 300g), sliced
- Salt & Pepper
- Large handful of greens, e.g. fresh spinach, rocket, lambs lettuce
- Pecorino for grating
METHOD:
- Heat half the oil in a large saucepan on a low to medium heat, add the chopped garlic and cook until softened. Add a knob of butter to the pan, then add the fennel quarters in a single layer and cover with the hot stock, approximately 200ml. Cover with a lid and simmer for 20 minutes until the fennel is soft – you can check this by piercing with a knife. When the fennel is cooked, remove it from the pan and cut into thin slices and set aside
- To the same pan add the cayenne pepper, then slowly stir in the remaining stock to prevent the cayenne powder from clumping. Bring the stock to a simmer, then add the drained cannellini beans and chopped tomatoes and cook in the stock for 15 minutes
- While the beans are cooking, heat the remaining olive oil in a frying pan and gently fry the sliced bockwurst until it’s slightly crispy in each side. When done, stir the sausage and sliced fennel into the beans, turn off the heat and let it sit for a few minutes. Check the seasoning and season to taste with salt and pepper
- Stir in the greens, until wilted, then divide between four warmed bowls. Finish with some finely grated pecorino and top with the reserved fennel fronds
About Coxy’s Kitchen:
Coxy’s Kitchen provides a dinner party and private dining service throughout Yorkshire. If you love having dinner parties but don’t fancy the cooking, contact Coxy’s Kitchen to cook your next dinner party. To make an enquiry or for an initial consultation, please email [email protected]
