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GREEN BEANS AND FENNEL RAGOUT

MyCookbook Recipe Database
MyCookbook Member: sklane
Recipe Category: Side Dish
Recipe Preparation Level: easy

    Recipe courtesy of Wynelle Stein

    3 garlic cloves, minced or pressed
    1 1/2 cups chopped onions
    3 tablespoons olive oil
    3 large potatoes, cut into 1/2inch cubes
    (about 3 1/2 cups)
    3 cups undrained chopped fresh or canned
    tomatoes (28ounce can)
    1 teaspoon dried thyme
    1 cup water
    1 pound green beans
    2 cups sliced fresh fennel bulb (1/4inchthick
    slices)
    2 pinches of saffron threads
    1 1/2 teaspoons freshly grated orange peel
    Juice of 1/2 lemon
    Salt and ground black pepper to taste

    In a soup pot, saute the garlic and onions in
    the olive oil, stirring occasionally, until the
    onions are translucent. Add the potatoes and
    tomatoes. Stir in the thyme and water. Cover
    and bring to a boil, then reduce the heat to a
    simmer. Stem the green beans and cut them
    into 1inch pieces. Add the beans and sliced
    fennel bulb to the pot. Stir in the saffron,
    orange peel, and lemon juice. Simmer,
    covered, for 15 to 20 minutes, stirring
    occasionally, until the potatoes and green
    beans are tender. Add salt and pepper to
    taste.

    Serve with crusty bread and chevre or brie

    Yield: 4 to 6 servings

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