The warm bean and fennel salad in sweet and sour is a very easy, vegetarian, and tasty recipe to prepare in a few minutes.
It involves sautéing the fennel in a pan with a little oil, deglazing with a bit of apple cider vinegar, adding some sugar, and then assembling everything with natural cannellini beans.
Served warm, it is truly excellent and filling.
Fennel contains fiber and water, and beans are a source of plant-based proteins, gluten-free. These two ingredients are perfect for creating a delicious, satisfying, and tasty salad.
Let’s prepare it together, but first, take a look at other interesting recipes.
READ F.A.Q. AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Vegetarian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 fennel
- 7 oz canned cannellini beans (natural)
- 1 tsp brown sugar
- 2 tbsp apple cider vinegar
- fine salt
- black pepper
- extra virgin olive oil
Steps
Wash, trim, and slice the fennel, keeping the fronds aside. Lightly oil the pan and sear the fennel on both sides. Lightly salt.
Add the brown sugar.
Pour the apple cider vinegar, let the alcohol evaporate, cover, and continue cooking until the fennel becomes tender (about 5 minutes; they should not become overly soft).
After about 5 minutes, add the drained and rinsed beans.
Continue cooking for another 4/5 minutes and, if needed, add a small amount of water.
Serve the warm sweet and sour bean and fennel salad with the reserved fronds and a generous sprinkle of pepper.
Storage.
Store in the fridge, in an airtight container, for up to 3 days.
Tips
It’s preferable to slightly warm the salad before serving.
FAQ
Can I substitute apple cider vinegar?
Sure, with dry white wine.
What other legumes can I use?
The warm salad works well with chickpeas or borlotti beans too.
