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Caramelized Giant Beans with Fennel and Romaine
Tender gigantes folded into turmeric-stained fennel, scallion and ribbons of wilted romaine, dressed with lemon, honey and their own cooking liquor. A modern, meatless take on the Greek lettuce fricassee.
- YieldServes 6 to 8
- Hands-on45 min
- Total9 h 39 min
- Difficulty
Ingredients
- 450 gdried giant beans (gigantes) or butter beans, 1 lb
- 120 mlextra-virgin olive oil, 1/2 cup, divided
- 6scallions, trimmed and sliced
- 1large fennel bulb, coarsely chopped
- 1 tspground turmeric, heaping
- 2 headsromaine lettuce, trimmed, washed thoroughly, leaves halved lengthwise and cut into 1.5 cm ribbons
- 60 mlfresh lemon juice, from 1 large lemon, strained
- 1 tbspGreek pine honey
- to tastesea salt and freshly ground black pepper
- 1 bunchfresh mint, small; leaves only, chopped
- 2 tbspfresh oregano or marjoram, chopped
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