Lemony giant beans with fennel & dill

Lemony giant beans with fennel & dill

 

Do you feel you get stuck sometimes and feel that even your absolute favourite vegetable dishes are still, well, loved, but you could do with a change or something new? It is the exact same feeling, that you get looking at your wardrobe and sigh and sigh and… One new thing that mixes up everything, turns things around, allows new combinations and suddenly: all shines in a new light, looks bright & fresh and the world is right as rain again.

These giant beans, fennel & lemon wedges with tons of dill offer a total different taste and unusual combination of ingredients (honey with dill). Definitely something to get you out of your vegetable or side dish rut: brilliant on its own, though I imagine it a great companion to grilled mackerel, rouget (red mullet), too. We had it with lamb, which was the reason I tried it in the first place. The ingredients made me think of the cuisines of Greece, Turkey, Persia, Israel and lamb chops came to my mind (luckily I had just bought some that day in the Kleinmarkthalle – what a coincidence). We loved it and this dish has claimed its place in our rota of quick go-to suppers or sides.


Lemony giant beans & fennel with dill

Serves two as a side dish, adapted from Heidi Swanson; I changed the quantities, added more sauce, lemon & dill)

1 fennel bulb
1 tablespoon olive oil
half a lemon, thoroughly washed and cut into wedges
salt
1 teaspoon honey
¼ cup of white wine
1 small tin (220g) of cooked giant white beans (Fagioli “Bianchi di Spagna”)
1 ladle of chicken broth or vegetable stock (approximately ¾ cup)
½ cup of roughly chopped dill
Cut the fennel in halves, turn those onto the cut sides and slice the bulb into 1cm (less then 1/2 inch) thin wedges. Heat the oil in a frying or braising pan over medium heat, throw in the fennel and leave to brown undisturbed for a while (2 minutes or longer) then add the lemon wedges brown for another 2 minutes. Season with salt, add honey & wine for the sauce, let it reduce for a minute, then pour in the stock and warm the beans in it for approximately 5 minutes. Sprinkle with dill to serve. As Heidi says, the beans are great at any temperature – we enjoyed them as a warm side to our grilled lamb.

 


Zitronen-Riesenbohnen & Fenchel mit Dill

Für zwei Portionen, adaptiert von Heidi Swanson

1 Fenchelknolle
1 EL Olivenöl
eine halbe Zitrone, gründlich gewaschen und in Spalten geschnitten
Salz
1 TL Honig
60ml Weißwein
1 kleine Dose (220g) weiße Riesenbohnen (Fagioli „Bianchi di Spagna“)
1 Kelle Hühner- oder Gemüsebrühe (ca. 180ml)
½ Tasse oder eine große Handvoll grob gehackter Dill

Den Fenchel halbieren, auf die Schnittflächen legen und in 1cm dicke Spalten schneiden. Das Olivenöl in einer Pfanne oder einem niedrigen Schmortopf bei mittlerer Hitze erhitzen, den Fenchel hineinstreuen und ohne Rühren für ca. 2 Minuten oder länger bräunen. Dann die Zitronenspalten hinzugeben und alles für mindestens weitere 2 Minuten Farbe annehmen lassen. Salzen, Honig & Wein für die Sauce einrühren, eine knappe Minute reduzieren lassen, dann die Brühe hineingießen und darin die Bohnen erwärmen (ca. 5 Minuten). Mit Dill bestreuen und servieren. Das Gericht schmeckt bei jeder Temperatur: heiß, warm, Zimmertemperatur; allein oder als Beilage zu Fisch (mhm: gegrillet Makrelen oder Rotbarben sind bestimmt toll) oder Fleisch: uns haben diese aromatischen Zitronen-Bohnen besonders gut warm zu gegrillten Lammkoteletts geschmeckt.

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