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Categories:
bacon fennel bulb fennel garlic beans lemon juice lemon cumin olive oil Tabasco sauce salt fresh ground black pepper
Viewed: 40 - Published at: 6 years agoIngredients
- 8 ounces bacon, thick-cut (cut crosswise into 1/2 -inch pieces)
- 1 large fennel bulb, cored and thinly sliced
- 2 tablespoons fennel leaves, divided & minced
- 2 garlic cloves, minced
- 29 ounces cannellini beans, drained
- 2 teaspoons lemon juice
- 1 lemon, zest of
- 14 teaspoon cumin
- 2 teaspoons olive oil
- Tabasco sauce or other vinegar-based hot sauce, to taste
- salt
- fresh ground black pepper
Method
- Heat a cast-iron skillet for a few minutes until hot, then add the bacon and saute until crisp, stirring occasionally.
- Strain the bacon and reserve 2 Tbsps.
- of the grease in the pan to cook the fennel (save the additional grease for another use).
- Place the strained bacon into a medium bowl.
- Add the sliced fennel to the pan and saute until it just starts to brown, 3 to 5 minutes, stirring frequently.
- Add the garlic and cook until aromatic, 1 to 2 minutes.
- Remove the fennel and garlic from the heat, and add to the bacon.
- Gently stir the beans into the fennel and bacon mixture, then stir in the minced fennel fronds, lemon juice and zest, cumin and olive oil.
- Season with a couple dashes of Tabasco and one-fourth teaspoons salt and one-eighth teaspoons pepper, or to taste.
- Serve immediately or within a couple of hours.
