Photo: Ernest Porzi
Giant Lemon Fennel Beans
9 ingredients
5 min + 10 min
Serves 4.
openrecipes
Baby fennel, big white beans, sliced lemon, a honey-kissed in-pan white wine sauce, all finished with a shower of chopped dill.
Estimated Nutrition (whole recipe, rough)
251
Calories
2g
Protein
14g
Fat
29g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4-5 small fennel bulbs
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/4 teaspoon fine grain sea salt
- 1 1/2 tablespoons honey
- Half a lemon, scrubbed and sliced or cut into wedges
- 1/4 cup dry white wine
- 2 cups cooked white beans (corona, cannellini, etc)
- 1/2 cup water (or reserved liquid from cooking the beans)
- 1/2 cup roughly chopped dill
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes